Why do I need extra chocolate for coating?

When dipping items in melted chocolate, some always remains in the bowl, drips off, or sticks to tools. Adding 10-20% extra ensures you have enough depth in the bowl to dip easily and enough volume to coat the last few items.

How much chocolate does each truffle need?

A typical round truffle (about 2-3cm diameter) uses approximately 10g of melted chocolate for a thin shell coating. Larger truffles or thicker coatings will need more.

Can I reuse leftover melted chocolate?

Yes, if the chocolate is still properly tempered and has not been contaminated with water or other ingredients. Pour it onto baking parchment, let it set, and store it for future use. You can re-melt and re-temper it.

How much chocolate for dipping strawberries?

A medium strawberry typically needs about 20g of melted chocolate for a generous coating covering about two-thirds of the fruit. Larger strawberries may need 25-30g each.

Should I use dark, milk, or white chocolate for coating?

Any type works, but dark chocolate sets the firmest and is easiest to temper. Milk and white chocolate contain more milk solids and are more sensitive to heat. The quantity needed is the same regardless of type.

BakeCalcs

Chocolate Coating Calculator

Calculate how much melted chocolate you need to coat truffles, biscuits, strawberries, or other items.

Item Type

Number of Items

Add extra for losses

Accounts for chocolate left in bowl, drips, and tool losses

Extra Allowance

How We Calculate This

This calculator estimates the total melted chocolate needed based on the type and number of items you are coating, plus an optional allowance for losses.

The Formula

Base chocolate = Number of items x Chocolate per item
Total chocolate = Base chocolate + Loss allowance (10-20%)

Approximate Chocolate Per Item

Truffles: ~10g melted chocolate per truffle
Biscuits: ~15g melted chocolate per biscuit
Strawberries: ~20g melted chocolate per strawberry

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.