Formula breakdown
The chocolate formulator's layered tablet: the approximate preview while you adjust, and the Formula breakdown with the exact grams.
What is it?
The Formula breakdown is the chocolate formulator's visualization: a tablet mold that fills from bottom to top with the formula's ingredients, as layers proportional to their weight. The more an ingredient weighs in the composition, the taller its layer.
It's not an axis chart or a time curve: it's a direct visual reading of what share each ingredient takes in your chocolate. It appears in two places.
In the parameters scene: approximate preview
While you adjust the cocoa percentage, the fluidity, or the weight, on the right you see the tablet under the Approximate preview heading with the note "Approximate proportions: the exact grams arrive when you formulate". Next to it, a readout shows the approximate percentage (≈ %) of each group of layers: cocoa mass, cocoa butter, dairy or plant-based alternative, sweet phase, and lecithin.
It's a visual estimate: it doesn't call the engine and uses no credits.
In the result: Formula breakdown
After you click Formulate my chocolate, the Formula breakdown block shows the real formula:
- Stacked layers, one per ingredient present: Cocoa mass, Cocoa butter, Skimmed milk powder or Unsweetened coconut milk powder, the sweet phase, and Lecithin (a thin line). White chocolate has no cocoa mass layer.
- Side labels with each layer's name, its grams, and its percentage. The sweet phase is labeled Sugar with the With sugar formulation and Sweetening with With sweeteners.
- Hovering over or tapping a layer opens a tooltip with its name, grams, and percentage. On the Sweetening layer, the tooltip adds the Sweetener breakdown with each sweetener, its role, and its grams.
If you reformulate, the layers change height with a transition instead of being redrawn from scratch, so you can see at a glance which ingredient has gained or lost weight.
What is it for?
- See at a glance the relative weight of each ingredient.
- Compare variants of the same chocolate by changing the cocoa percentage or the sweetening and watching how the layers rearrange.
The breakdown is a visualization derived from the formula: it isn't saved in the recipe. What is saved are the ingredients with their grams (see Save as recipe).
Fluidity indicator
What the chocolate formulator's fluidity factor is, its range, the visual drop indicator, and why white chocolates fix it at 0.61.
Save as recipe
The Chocolate formulator saves the recipe automatically when you formulate; the View recipe button opens its sheet so you can finish, print, or reuse it.