Chocolate types
The 5 types supported by the formulator, with their exact cocoa percentage ranges, their fluidity factor, and the composition of each one.
The 5 types
The formulator works with five chocolate types. The first scene, "Which chocolate do you want to create?", shows them as cards with these exact names:
- Dark chocolate
- Milk chocolate
- White chocolate
- Vegan milk chocolate
- Vegan white chocolate
Each type defines its own base composition, its valid cocoa percentage range (with a default value), and its handling of the fluidity factor. When you switch types, the cocoa percentage and the fluidity factor reset to the default value of the chosen type.
Ranges by type
| Type | Min cocoa | Max cocoa | Default cocoa | Default fluidity factor | Fluidity range |
|---|---|---|---|---|---|
| Dark chocolate | 33.5% | 99% | 70% | 0.65 | 0.48 to 0.99 (adjustable) |
| Milk chocolate | 33.5% | 75% | 45% | 0.60 | 0.48 to 0.99 (adjustable) |
| White chocolate | 33.5% | 70% | 35% | 0.61 | fixed at 0.61 |
| Vegan milk chocolate | 33.5% | 75% | 50% | 0.62 | 0.48 to 0.99 (adjustable) |
| Vegan white chocolate | 33.5% | 70% | 38% | 0.61 | fixed at 0.61 |
The default fluidity factor is the value the control resets to every time you switch types: 0.65 for dark, 0.60 for milk, and 0.62 for vegan milk. For both white chocolates it stays fixed at 0.61 and there is no slider.
In White chocolate and Vegan white chocolate there is no fluidity slider: the app fixes the factor at 0.61 and says so with the note "In white chocolate the fluidity is fixed at 0.61: the entire cocoa phase is butter". See Fluidity indicator.
Composition of each type
Dark chocolate
Cocoa mass, cocoa butter, the sweetening agent (sugar or sweeteners), and lecithin.
Milk chocolate
Same as dark, plus milk powder (skim milk).
White chocolate
No cocoa mass. Cocoa butter, milk powder, the sweetening agent, and lecithin. The cocoa butter takes the place of the cocoa mass.
Vegan milk chocolate
Cocoa mass, cocoa butter, unsweetened coconut milk powder (instead of skim milk), the sweetening agent, and lecithin.
Vegan white chocolate
No cocoa mass. Cocoa butter, unsweetened coconut milk powder, the sweetening agent, and lecithin.
Why choosing the right type matters
- Different composition. The ingredients and their default proportions change.
- Valid ranges. The cocoa slider only covers the type's range. If you type a value, the edit dialog shows the range ("Range: min – max") and, outside it, warns "The value must be between … and …" and won't let you confirm.
- Labeling. The type determines how you declare the final product.