Chocolate Calculator
Convert piece counts and mold sizes into chocolate weights and tempering targets for efficient production.
Use to estimate how many cavities you can fill with the total chocolate.
Total chocolate needed
950 g
0.95 kg · 2.10 lb
Base product weight
864 g
Excludes waste factor
Mold yield (est.)
—
Enter cavity volume to estimate
Tempering Guide
Use a digital thermometer and gentle heat for precise tempering. Times vary depending on batch size and method (tabling, seeding, micro-planing).
Melt to
113–122°F
Fully melt all crystals
Cool to
82–84°F
Develop stable beta crystals
Work at
88–90°F
Maintain shine & snap
How to Use This Calculator
Define your batch
Enter the number of pieces you plan to cast and the average chocolate weight for each bar, bonbon, or truffle.
Add a working overage
Allow extra chocolate for tempering bowls, scraping molds, and refilling piping bags to avoid shortages.
Follow the tempering guide
Use the temperature ranges to temper chocolate correctly and maintain shine, snap, and bloom resistance.
Formula
Total chocolate = Pieces × Weight per piece × (1 + Waste%)
Mold yield = Total weight ÷ (Cavity volume × Density)
Example: 48 bonbons × 18 g with 10% overage → 950 g total chocolate.
Density note: Dark chocolate ≈ 1.08 g/ml, milk ≈ 1.05 g/ml, white ≈ 1.03 g/ml.
Full Description
Chocolatiers rely on accurate measurements to streamline production, temper chocolate correctly, and minimize waste. This calculator estimates the total chocolate needed for any batch based on piece counts and per-piece weights, while factoring in overage for tempering and scraping losses. It also offers tempering temperature ranges tailored to dark, milk, and white couverture.
For molded bars and bonbons, knowing cavity volume helps estimate how many molds you can fill with a single batch. The tool converts between grams, kilograms, and pounds so you can scale recipes in either metric or imperial kitchens.
Best for
- Planning chocolate tempering sessions and mise en place.
- Scaling ganache shells, bars, and hollow figures for production.
- Estimating material costs for custom chocolate orders.
- Teaching students about tempering curves and batch sizing.
Always temper chocolate in small batches when learning. Reheat gently if the chocolate cools below working temperature, and seed with tempered chocolate to maintain stable crystals. Store finished pieces at 60–68°F (15–20°C) away from humidity and strong odors.
Frequently Asked Questions
Can I reuse excess tempered chocolate?
Yes. Keep it in temper by stirring and reheating gently. If it falls out of temper, re-melt and temper again.
What if I use compound coating?
Compound coating doesn’t require tempering. Use the calculator for weight estimates but ignore the tempering temperatures.
How accurate is the mold yield?
It’s an approximation based on cavity volume and chocolate density. Adjust for actual weights from test batches.
Should I add cocoa butter to thin chocolate?
Yes. Add 1–2% cocoa butter (by weight) to improve fluidity for thin shells without altering the overall weight significantly.