Physicochemical balance
The bar chart showing water, other 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 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
Four bars:
- 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 label is literally Cocoa butter).
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. Remember: the range is a professional reference, not a limit. You can save the recipe anyway and validate it with your own tests.
Parameters that can fall out of range
Beyond the four charted bars, the out-of-range notice can flag other validated parameters: Water, Sugars, Other fats, Cocoa butter fat, Water activity (aw) and pH. Each one is shown with its value and the recommended range.
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, it becomes intuitive to know where your best recipes land.
Why only 4 bars
The four bars are the most sensitive technical decisions of the filling. There are other validated parameters (pH, aw, preservation) that are reported in the score and, if they fall outside, in the out-of-range notice, but they aren't charted.