Calculate chocolate quantities for fondue, truffles, hot cocoa, and dipping. Covers tempering ratios, ganache proportions, and chocolate chip conversions.
Whether you're making chocolate fondue for a dinner party, truffles for a gift box, or hot cocoa for a crowd, getting the chocolate quantity right matters. Too little fondue and your guests run dry. Too much ganache and you're drowning strawberries. This calculator handles every chocolate scenario.
For fondue, plan about 4 ounces (113g) of chocolate per person plus dippers. For ganache, the ratio is by weight: 1:1 chocolate to cream for truffles, 2:1 for thick frosting, 1:2 for pourable glaze. For hot cocoa, 1 ounce of chocolate (or 2 tablespoons cocoa) per cup.
This calculator also handles chocolate type conversions — dark, milk, and white chocolates have different cocoa content and behave differently when melted. It shows tempering temperature ranges, bloom prevention tips, and cocoa butter content comparison. Perfect for candy makers, bakers, and party planners alike. It is especially useful when you need to scale a recipe from a small test batch to an event-size quantity without guessing how much chocolate to buy.
Chocolate planning changes a lot depending on whether you are dipping fruit, making ganache, tempering shells, or serving hot cocoa to a crowd. This calculator keeps the batch size, chocolate style, and support ingredients aligned so you can buy enough without overspending or discovering mid-recipe that the ratio is wrong for the texture you need.
Fondue: 4 oz (113g) chocolate + 2 oz (57g) cream per person. Ganache (truffles): 1:1 chocolate:cream by weight. Ganache (frosting): 2:1. Ganache (glaze): 1:2. Hot cocoa: 1 oz (28g) per cup + 8 oz milk. Dipping: 1 oz (28g) per item.
Result: 907g (2 lbs) dark chocolate + 454g cream
8 people × 113g/person = 907g dark chocolate. Add 454g heavy cream for smooth consistency. Plus 50g butter for glossiness. That's about 5 standard baking bars.
Dark chocolate contains 50–85% cocoa solids + cocoa butter. Milk chocolate is 25–45% cocoa with added milk powder. White chocolate is cocoa butter + sugar + milk — no cocoa solids. Ruby chocolate is made from specially processed cocoa beans with a natural pink color and fruity taste.
Tempering is controlled crystallization of cocoa butter. Properly tempered chocolate is glossy, snaps cleanly, and doesn't melt on your fingers. The process involves heating to melt all crystals, cooling to form the right crystal type (Form V), then gently reheating. Skip tempering for fondue and baked goods — it's only needed for candy, truffles, and dipped items.
Dark chocolate lasts 1–2 years stored at 60–68°F. Milk chocolate lasts 6–12 months. White chocolate lasts 4–6 months. "Bloom" (white spots) is cocoa butter or sugar migrating to the surface — ugly but safe to eat. Prevent bloom by storing at consistent temperature, not in the fridge.
About 4 ounces (113g) of chocolate per person, plus ¼ cup cream. This assumes guests eat for 30–45 minutes with fruit and other dippers.
Use high-quality chocolate (60–70% dark or good milk chocolate). Avoid chocolate chips — they contain stabilizers that prevent smooth melting.
1:1 chocolate to cream (by weight) for truffles and fillings. 2:1 for thick frosting. 1:2 for pourable glaze. Use heavy cream (35%+ fat).
Water! Even a drop of water causes chocolate to seize (turn grainy). Keep utensils dry. If it seizes, stir in warm cream a tablespoon at a time.
Dark: melt to 50°C, cool to 27°C, reheat to 31°C. Milk: 45°C → 26°C → 29°C. White: 40°C → 25°C → 27°C.
One standard bag (340g / 12 oz) of chips is roughly equal to two 170 g baking bars. The exact match varies by brand, so treat it as a shopping shortcut rather than a strict production conversion.