Five calculators

Chocolate tools that do real arithmetic

Everything here runs in your browser. Nothing is sent anywhere, nothing is stored, and none of them ask for an email address.

Tempering calculator

Melt, cool and working temperatures for dark, milk, white and ruby, in Celsius or Fahrenheit, plus the seed weight for a given batch and a printable step list.

Use it: Before any batch you plan to mould, dip or enrobe.

Ganache ratio calculator

Chocolate and cream weights for glaze, piping filling, rolled truffles, cut slab or whipped ganache, adjusted for chocolate type and optional butter and glucose.

Use it: When scaling a filling up or down, or switching chocolate type.

Chocolate fountain calculator

Minimum fill for your fountain size, total chocolate for your guest count and event length, thinning oil, and how many dippers of each kind to prepare.

Use it: Planning a party, wedding or event dessert table.

Cacao percentage decoder

Turn the number on the wrapper into grams of sugar, cocoa butter and cocoa solids per serving, and compare two bars at different percentages side by side.

Use it: Standing in a shop trying to decide between two bars.

Baking substitution converter

Swap between cocoa powder, unsweetened baking chocolate, chips, couverture and bars, with the sugar and fat corrections the swap actually requires.

Use it: Mid-recipe, when you have the wrong form of chocolate in the cupboard.

Where the numbers come from

Tempering curves and ganache ratios are the values used in professional practice and described in our guides to tempering and ganache. Fountain volumes come from typical manufacturer minimum fill figures and observed per-guest consumption. Nutrition splits in the percentage decoder are modelled from standard composition values for cocoa mass, cocoa butter and sugar. All of them are good working estimates, and none of them replace tasting the result.