Filling formulator

What it is

The Filling formulator is a formulation engine built around the craft: you describe, scene by scene, what you want to make (filling type, flavor, weight) and the app returns a recipe that is balanced, technically scored and production-ready.

Under the hood it combines:

• Canonical recipes curated by a master chocolatier (RAG search).
• AI specialized in chocolate work, which builds the proposal from those canonical recipes.
• Deterministic physicochemical validator that checks the result against chef-signed ranges.

If the proposal doesn't meet the ranges, the engine adjusts the quantities and tries again (up to three attempts). It only delivers recipes with all their parameters within the type's range; if it can't get there, it tells you and returns your credits.

How to get there

Sidebar → FORMULATION → Filling formulator. The tool lives at https://app.areacacao.com under the /filling-formulator route and is available on every plan.

When to use it

• Custom orders. "Raspberry ganache for 2 kg with vanilla notes."
• Variant testing. Try out five flavor combinations without researching each one.
• Safe rescaling. Go from 500 g to 1.5 kg while respecting emulsion and water activity.
• Document your workshop. The result is saved as a regular recipe, with macros and validation.

When not to use it

• If you're starting from a traditional recipe you already know: go straight to the recipe editor.
• If your flavor or technique isn't in production yet (see supported families below).

Families supported today

Five families generate recipes with a quality guarantee:

• Ganache — a cream-and-chocolate emulsion, with variants with and without liqueur. The most mature family in the module.
• Soft caramel — a pipeable caramel (the app indicates cooking to 118 °C; technical range 117–118 °C), the useful format for bonbon fillings.
• Pâte de fruit (fruit jelly / gelled) — gelled with HM pectin, citric acid and fruit purée, with its own engine and canonical recipes.
• Praline & gianduja — an anhydrous fat system (no free water): nuts ground into a cream, with a very low aw. Includes the gianduja variant.
• Truffle — a firmer cream-couverture emulsion, meant to be hand-rolled and coated.

Cost

Each generation uses 12 credits of your monthly AI quota. If the engine can't produce a valid recipe, if generation fails or if you cancel it, the 12 credits are returned automatically. See Credits and refunds.

Next steps