Disregarding the cocoa percentage

The two-digit number engraved on top of the chocolate bar is simple to overlook when you just have one bar available. You must be able to use a 55% bar of chocolate rather than a 65% one, right? Actually not at all. Not until you adjust your recipe accordingly to take it into consideration. You can determine how much of a chocolate bar is true chocolate by looking at the cocoa percentage. Specifically, how much cocoa bean and all of its components are used to make chocolate. If a chocolate bar claims to contain 65% cacao, the remaining 35% is typically made up of ingredients other than chocolate, such as sugar, milk, flavorings, stabilizers, and the like.

It's a good idea to follow a recipe exactly if it calls for a bar of chocolate with a specific amount of cocoa. If you use a lesser proportion, the chocolate may have more sugar than the recipe calls for overall, and if you use a greater percentage, you'll need extra sugar on top. When 85% cacao chocolate was substituted for 57% cacao in a ganache recipe, the ganache split and ended up having a gritty texture.