A cocoa percentage target between two available chocolate labels can be expressed as a weighted blend. The Whatson Chocolate Blend Calculator solves the mass of each product for a requested combined mass.
This is a label percentage calculation. It does not claim that two blended products will taste or behave like a single chocolate manufactured at the target percentage.
Choose percentages that can reach the target
Enter the total blend mass, target cocoa percentage and the labelled percentages for chocolate A and B. The target must sit between the two available percentages, including either endpoint.
Two products with identical percentages do not define a unique mixture for this calculation. The tool asks for different percentages rather than pretending it can choose one particular ratio from identical labels.
Five hundred grams at 60% from 70% and 40%
Use a 500 g target mass, 60% target cocoa, chocolate A at 70% and chocolate B at 40%. The checked result is 333.333 g A and 166.667 g B.
Before rounding, the weighted calculation is (A mass × 70 + B mass × 40) ÷ 500 = 60. The two masses add to 500 g.
The ratio is two parts of the 70% product to one part of the 40% product. Equal masses would give 55%, not 60%, because the midpoint of the two label percentages is 55.
A label is not a full composition table
Cocoa percentage alone does not identify the separate cocoa butter, sugar or other ingredient masses. The tool does not infer them, account for formulation differences or calculate an equivalent tempering method.
Record the product names with the selected percentages. A worksheet using “A” and “B” alone becomes ambiguous when products are replaced later.
Keep the blend calculation separate from a ganache ratio
Ganache Ratio Calculator divides a chosen total between chocolate and cream. It does not solve a cocoa percentage. First deciding a chocolate blend and then recording the chocolate mass in a ganache formula are separate arithmetic tasks.
Likewise, a target outside the available range cannot be reached with positive quantities of these two products. A 75% target cannot come from only 70% and 40% chocolates; another available ingredient or a revised target would be needed.
Use Recipe Cost Calculator for the usage cost of the two actual product masses. Prices need your own pack quotes and compatible mass units.
Save the total mass, target and both label percentages with the result. The calculated blend is reproducible arithmetic, not a tested sensory match or a substitute for product specific handling guidance.