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.
Goal
Understand how the formula calculated by the Chocolate formulator gets saved. Saving is automatic: when you formulate, you're charged and the recipe is saved on its own, just like any other recipe of yours (editable, printable, and reusable).
There's no longer a "Save recipe" modal or a name step. Because formulating uses credits, the recipe is always saved as soon as the app calculates the formula. On the result screen you'll see a View recipe button that opens its sheet; you don't have to confirm any name.
How it works
Formulate your chocolate
Set the type, sweetening, and parameters as in Generate a chocolate and click Formulate my chocolate (it costs 2 credits).
The recipe saves itself
When the calculation finishes, the recipe is already saved to My recipes. The result screen shows the composition in grams, a confirmation of the charge ("−2 credits · remaining balance: N") and, if applicable, a note with the name it was saved under.
Click View recipe
The View recipe button opens the sheet of the recipe you just created (/validation) and refreshes your list. From there it's just another recipe: you edit it, add the method, print it, or duplicate it like any other from My recipes.
The recipe name
The name is assigned automatically from your formula, along the lines of "Dark chocolate 70% cocoa (FF 0.65) - With sugar" (for white chocolates the fluidity suffix isn't included; with sweeteners, if you chose a blend, the name ends with it, for example "- With sweeteners · Strict keto"). If that name matches one you already have, AreaCacao adds an automatic differentiator so it won't overwrite your previous recipe, and a discreet "Saved as …" note tells you so. You can rename it later from the editor; details on the differentiator are in Create a recipe → Duplicate names.
What gets saved?
| Saved | Notes |
|---|---|
| Chocolate type, cocoa %, fluidity factor | As the recipe header. |
| Total weight | As the recipe header. |
| Ingredients with their grams | On the Ingredients tab. |
The saved ingredients depend on the type and the formulation:
- Always: cocoa mass (except in white chocolates), cocoa butter, and lecithin.
- Milk chocolate: skim milk powder is added.
- Vegan types: milk is replaced with Unsweetened coconut milk powder.
- With sugar: one sugar line.
- With sweeteners: the lines of the chosen sweetener blend (bulk, complementary, and, if the blend has one, high intensity).
Reformulating
If you click Adjust parameters, you go back to scene 3 with your values; where the button now reads Reformulate. Clicking it generates a new formula, saves it as another recipe, and charges you again (the screen reminds you with the note "Reformulating uses 2 credits"). Until you reformulate, the previous result stays accessible and, if you changed any value, it's flagged with the note "You have adjusted the parameters: this result corresponds to the previous formulation".
Next steps
Formula breakdown
The chocolate formulator's layered tablet: the approximate preview while you adjust, and the Formula breakdown with the exact grams.
Filling formulator
AI-powered generator of technically validated filling recipes. Available today for ganaches, soft caramels, pâtes de fruit, pralines & gianduja and truffles.