Recipes

Professional confectionery recipes with precise formulations, water activity data, and shelf life predictions.

Featured Recipes

Glossy almond dragées, one halved to show concentric sugar-coating layers around the almond.

Almond Dragée: Building a Multi-Layer Coating from Core to Finish

A complete production guide to multi-layer sugar panning for almond dragée: gum arabic sealing, 20–30 engrossing layers, smoothing, coloring, and final polish — with calculator walkthrough.

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Amber salted caramel pouring from a copper pan beside caramels topped with sea salt.

Technical Recipe11 min

Chewy Salted Caramel: Formulating for Target Texture Using the Caramel Calculator

Step-by-step walkthrough of the Formul.io Caramel Calculator for a 663g chewy salted caramel batch. Covers Brix targets, Aw prediction, texture control, and the full cooking process from 155°C to 119°C.

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All Recipes

Cocoa-dusted dark chocolate truffles, one broken open to show a smooth ganache centre.

Technical Recipe • 12 min read

Dark Chocolate Truffle Ganache: A Step-by-Step Calculator Walkthrough

Learn to formulate a shelf-stable dark chocolate truffle ganache (Aw 0.75) using the Formul.io calculator. Covers ingredient entry, metric interpretation, and process control for a 21-day ambient shelf life.

ganachetruffledark-chocolate

Technical Recipe • 6 min read

Shelf-Stable Dark Chocolate Ganache

A professional-grade, low-water-activity dark chocolate ganache optimized for extended shelf life — about 3 weeks sealed at cool-room temperature (16–18°C), longer refrigerated — without compromising taste or texture.

ganachedark chocolateshelf-stable

Sugar-coated translucent fruit jelly cubes, one cut to show a clean soft-set gel.

Technical Recipe • 6 min read

Fruit Jelly Recipe Formulation: Brix, Acid Balance, and Yield

How to formulate any fruit jelly from first principles — choosing the right Brix target, balancing acid for pectin gelation, controlling sugar ratios, and predicting yield before you cook.

pate-de-fruitpectinfruit-jelly

Sugar-coated strawberry pâte de fruit squares, one cut to reveal a translucent gel.

Technical Recipe • 12 min read

Strawberry Pate de Fruit: Balancing Pectin, Acid, and Brix for a Perfect Gel

A complete formulation walkthrough for strawberry pate de fruit using HM pectin. Covers Brix targets, pH control, citric acid timing, and the Formul.io calculator inputs that predict gel strength before you cook.

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