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For Confectioners

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Explore how ingredients affect estimated water activity (Aw), composition and texture. Compare versions, keep what works and scale your next batch.

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Dark chocolate ganache

Composition of a saved recipe

1,000 g

Fat

36.4%

Sugars

26.8%

Water

15.9%

Dark chocolate 66% 530 g
Cream 35% 220 g
Invert sugar 80 g
Sorbitol 60 g
Glucose syrup DE 40 30 g
Cocoa butter 50 g
Butter 30 g
Estimated water activity Aw 0.758
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Values from the published example. Calculations help compare recipes; shelf life needs validation for your product and storage conditions.

One ganache. Three versions.

Every ingredient changes the balance.

Follow one ganache from chocolate and cream to a 1 kg recipe. Compare the composition before choosing your next kitchen trial.

Formul.io Calculated

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Dark chocolate ganache

1,000 g
Dark chocolate 66% 530 g
Cream 35% 220 g
Invert sugar 80 g
Sorbitol 60 g
Glucose syrup DE 40 30 g
Cocoa butter 50 g
Butter 30 g
The complete recipe01 / 01

Estimated water activity

0.758
Aw
Fat 36.4 %
Sugars 26.8 %
Water 15.9 %

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A 1 kg recipe. Keep this version and try your own changes.

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Example comparison01 → 02
01

With syrups and sorbitol

920 g

Fat31.5 %

Estimated water activity0.750

02

The complete recipe

1,000 g

Fat36.4 %

Estimated water activity0.758

See what changed+80 g

Two additions between these versions:

Cocoa butter+50 g
Butter+30 g

Fat rises from 31.5% to 36.4%. Estimated Aw rises from 0.750 to 0.758. You can see what to test next.

Try another batch size×1

Dark chocolate ganache

1 kg
Dark chocolate 66% 530 g
Cream 35% 220 g
Invert sugar 80 g
Sorbitol 60 g
Glucose syrup DE 40 30 g
Cocoa butter 50 g
Butter 30 g
Weights change. Ingredient proportions stay the same.

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Same proportions. A different batch.

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The thinking behind Formul.io
What does Aw mean in the calculator?

Aw is an estimate of water activity based on the recipe composition. It helps you compare versions; measuring the finished batch is a separate step.

How do I keep track of a kitchen trial?

Save a recipe version and add your observations. Later, compare versions or return to the ingredient amounts from an earlier trial.

For your next recipe

  1. Reference Guide 7 min read

    Water Activity Calculator: Shelf Life Control for Filled Chocolates

  2. Reference Guide 10 min read

    Scaling Recipes for Production: From Lab Batch to Commercial Run

  3. Technical Recipe 6 min read

    Shelf-Stable Dark Chocolate Ganache
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