Generate a chocolate
Design your chocolate scene by scene —type, sweetening and parameters— and formulate the formula to the gram; the recipe saves itself.
Goal
Generate the composition of a chocolate (for example, 70% dark for 5 kg) and save it as a recipe. The formulator works by scenes: type, sweetening and parameters. When you formulate, you're charged 2 credits and the recipe saves itself.
Before you start
- Be signed in and have credits available (formulating costs 2 credits).
- Decide on the chocolate type, the sweetening (sugar or sweeteners), the cocoa percentage, the fluidity factor and the production weight.
Scenes
Open the formulator
Sidebar → FORMULATION → Chocolate formulator.
At the top you'll see clickable summary chips (type, sweetening, parameters) that let you jump back to any earlier scene. There's also a Quick formulation shortcut that starts from the classic setup (70% dark · factor 0.65 · with sugar · 1 kg).
Scene 1 — Choose the type
Pick one of the five options: Dark chocolate, Milk chocolate, White chocolate, Vegan milk chocolate or Vegan white chocolate. When you switch type, the cocoa percentage and the fluidity factor load with that type's default values (see Chocolate types).
Scene 2 — Choose the sweetening
Select With sugar or With sweeteners. If you choose sweeteners, the "How do we sweeten without sugar?" pedagogy appears along with a sweetener combo selector; if you don't pick a combo, the classic default combination is applied and the app tells you with a notice. Each option changes the sweetness lines of the formula (see Sugar vs sweeteners).
Scene 3 — Adjust the parameters
- Cocoa percentage — drag the slider or click the value to type it.
- Fluidity factor — the same slider + numeric-edit pattern (see Fluidity indicator). For both white chocolates the control doesn't appear: it stays fixed at 0.61.
- Total weight — choose a preset (1 kg, 2.5 kg, 5 kg, 10 kg) or click Other to type a value. The default is 1000 g; the allowed range is 1000 to 50000 g.
On the right you'll see an approximate preview that evolves as you move the controls; the exact grams arrive when you formulate (the sliders don't consume credits).
Formulate and review
Click Formulate my chocolate (it costs 2 credits). Below the button you'll see the cost and your balance. After a moment, the Your formula is ready screen shows the composition in grams and a charge feedback. The recipe is already saved to My recipes.
Expected result and auto-save
When you formulate, the recipe saves itself (formulating consumes credits, so it's persisted no matter what). On the result screen you have a View recipe button that opens its sheet at /reciview to finish, print or edit it. There's no longer a manual "Save recipe" button or modal.
If the auto-assigned name matches one you already have, AreaCacao adds a differentiator and the screen warns you with a "Saved as …" note (see Create a recipe → Duplicate names). Next to View recipe is Adjust parameters, which returns to scene 3 keeping your values; reformulating charges 2 credits again.
Next steps
Chocolate formulator
Instantly calculate the base formula for your chocolate (dark, milk, white, vegan milk or vegan white) from the cocoa percentage, the fluidity factor and the weight.
Chocolate types
The 5 types supported by the formulator, with their exact cocoa percentage ranges, their fluidity factor, and the composition of each one.