I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drinks, etc.).
I have long been interested in chocolate. I absolutely love the stuff, and want to try and make some. I realize that (at home) you won't ever make silky smooth "shop bought" chocolate, but the basic idea should still resemble chocolate.
Taking basic ingredients into account, cocoa butter, cocoa powder and usgar, the math just does not work for me. The cost for the amounts that would be yielded, works out to be drastically more per gram than even some of the expensive store bought options. I am not attempting to make chocolate at home to "save money". I am curious and would like to choose my own ingredients.
The math: (in my Currency: ZAR - South African Rand)
- 100g Cocoa Butter : R100
- Cocoa Powder : R50
- Sugar: R10
Lets say the above would yield about 150-200grams of chocolate. Let's call it R160 for 200g home made chocolate.(R80/100grams)
Lindt sells for R40/100grams?
I understand that big industry can buy ingredients cheaper, but by this big a margin. They still have to produce, package and re-sell it through various middlemen to get to R40. What do they actually sell it for before retail and handling... R20? R25?
Other milk chocolate producers obviously add milk, to up the volume with cheaper ingredients, but the math still does not compute for me, as those bars are a fraction of the cost.
What am I missing?