Physicochemical balance
The bar chart showing water, fats, sugars and cocoa butter against the optimal range for each family.
What it is
The Physicochemical balance is the bar chart that accompanies every generated recipe (that's exactly how it's titled on the result screen). It shows up to four key physicochemical indicators and compares them against the optimal range the chef has defined for that family. Its subtitle sums it up: "Each macro against the chef's optimal range."
What it shows
Up to four bars (each one appears if the filling type has a range for that parameter: pâte de fruit, for example, has no cocoa butter range and shows three):
- Water — percentage of the total recipe.
- Other fats — percentage of fats other than cocoa butter.
- Sugars — total percentage of sugars.
- Cocoa butter — percentage of cocoa butter specifically (the bar is labeled Cocoa butter).
For soft caramel, two bars change: Total fat (all the fat in the mix, cocoa butter included) replaces Other fats, and Sugar block (the full weight of sucrose, glucose, sorbitol and invert sugar) replaces Sugars. See Soft caramels.
For each bar:
- The actual value of the recipe.
- The chef's optimal band (highlighted on top of the bar).
- A footer with the numeric detail in the format
min–max% · optimal X%.
Above the chart there's a status pill: "N in range" (in green) if every macro falls within its band, or "N out of range" (in amber) if any falls outside. The amber pill links directly to the out-of-range parameters notice. The legend identifies the three elements: "actual recipe value", "chef's optimal range" and "out of range".
How to read it
- A bar inside the optimal band means the recipe is in the ideal range for that parameter.
- A bar near the edge (minimum or maximum) means the parameter is tight and could compromise texture or shelf life if it shifts.
- A bar outside the band is flagged as such and listed in the out-of-range notice. A freshly generated recipe is only delivered with all its bars inside the band, so you'll normally see the green pill. Remember that the range is a professional reference: always validate the recipe with your own tests.
Parameters that can fall out of range
If a parameter falls outside, the out-of-range notice lists it with its value and the recommended range: Water, Sugars, Other fats and Cocoa butter fat; for soft caramel, Total fat, Sugar block, Bicarbonate and Lecithin. Water activity (aw) and Estimated pH aren't part of this notice: they're for guidance only. The aw has its own card (see Estimated water activity).
What it's for
- Deciding whether to produce the recipe as is or adjust parameters first.
- Comparing variants: two ganaches of the same flavor at different weights or with a different cocoa % will have slightly different balances.
- Learning about your own craft. Over time, you'll develop a feel for where your best recipes land.
Why only 4 bars
The four bars are the most sensitive technical decisions of the filling. pH isn't charted: when the recipe includes one, it appears separately as Estimated pH, for guidance only, and doesn't count toward the score. Water activity has its own guidance card, with the shelf-life reference, and the storage guideline appears in the recipe header.