help with this question of maths and chocolate please!

[bednobs]

Hi, i want to make hocolate truffles, but not that many. the recipes asks for :
280g good-quality dark chocolate , 70% cocoa solids
284ml pot double cream
50g unsalted butter

i want to tailor it down so i am using 100g of choc.
What would the other ingredient amounts be please?

[squarebear]

99ml cream
18 g butter

approximately

If you were to use 140g of chocolate, you could just half the other ingredients.

[NazNomad]

101.4ml of cream
17.85g of butter ...

Simply divide the quantities by 2.8

[redman41]

If you stick by the Recipe, make the Truffles bigger then there wont be so many of them ! :-)))

[mike11111]

100/280 times the other ingredients. If you can get a maths student off the streets of London he might be able to do the precise calculations.

[DTCwordfan]

still need 70% cocoa solids....

101.4286g of double cream

17.8571g of butter - still unsalted

[DTCwordfan]

and of course you pan needs to be 35% smaller.

[ChuckFickens]

Not that it will make a lot of difference, but I agree with Naz on the 101.4ml of cream.

Not sure how SB makes it 99.

[DTCwordfan]

sorry 65% smaller.....am cracking up

[mike11111]

p.s., just as an aside, what is the difference between chocolate and cocoa solids? You will gather I'm not female.

[bednobs]

thanks ab'ers you never let me down. I only have 100g of chocolate, so that's why :)

[DTCwordfan]

doc is right - use an 8 year old - the maths students are not in at the moment - they are all out protesting.

[New Judge]

Sorry to be pedantic, squarebear, but it must be 101g of cream. If there is more cream than chocolate in the original recipe there cannot be less cream than chocolate in the revised recipe.

I make the precise quantities to accompany the 100g of chocolate 101.43g of cream and 17.86g of butter (correct to 2 decimal places).

I really must try to get out more !!

[mike11111]

There was a time when an eight year old could have worked that out, but not now, as they're all too busy trying to get to Yooni.

[DTCwordfan]

chocolate has both cocoa and vegetable fats in it - so they want a pretty rich cookiung chocolate here - with a high percentage of the good stuff - something Swiss perhaps..... You dont have to be female to know this mike....

[squarebear]

it was a long while since I was at school *blushes*

[bednobs]

in all fairness, maths is hard :)

[squarebear]

of course it must be more than 100. doh!

[NazNomad]

Mike, cocoa solids are the low-fat part of chocolate, the 'ingredient' that you start with before you add all the milk, sugar etc ...(the part that makes it taste chocolatey, if you like)

70% is high, and is a really strong, quite bitter chocolate.

[NazNomad]

Just looked ... European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.