Filling formulator

What it is

The Filling formulator is the engine of 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 first proposal doesn't meet the ranges, the engine automatically retries up to three times. If it can't reach a score of at least 70, it tells you and refunds the credits. Between 70 and 79 the recipe is delivered with an experimental-combination notice.

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 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 — then 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-couverture emulsion with and without liquor variants. 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 long shelf life. 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 (Quick mode, the only mode available). If the engine can't produce a valid recipe, the 12 credits are refunded automatically. See Credits and refunds.

Next steps