Chocolate & Confectionery
Chocolate and confectionery calculators for tempering, ganache ratios, candy temperatures, cocoa butter, and praline recipes.
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Bonbon Shell Calculator
Calculate chocolate needed for bonbon shells based on mold cavity volume and shell thickness. Includes bottom cap, filling volume, and waste estimates.
Candy Temperature Chart
Find the correct cooking temperature for fudge, caramel, taffy, toffee, and hard candy. Adjusts for altitude with precise corrections.
Caramel Cook Calculator
Calculate ingredient amounts, target temperature, and cooking time for soft, medium, or firm caramel. Scale recipes by batch size with precise timing estimates.
Chocolate Mold Fill
Calculate total chocolate needed to fill molds based on cavity count, volume, and density. Includes waste estimation, cost, and time calculations.
Chocolate Tempering
Calculate precise melting, seeding, and working temperatures for dark, milk, and white chocolate. Estimate cooling times and seed chocolate amounts for perfect temper.
Cocoa Butter Percentage
Calculate how adding cocoa butter changes chocolate fat percentage, fluidity, and composition. Compare base and adjusted profiles for dark, milk, and white chocolate.
Fondant Recipe Scaler
Calculate how much fondant you need to cover a tiered cake. Enter diameter, height, and number of tiers to get exact fondant weight in ounces and grams.
Ganache Ratio
Calculate the ideal chocolate-to-cream ratio for truffles, glazes, fillings, and soft ganache. Adjust for chocolate type and get precise gram measurements.
Praline Recipe Calculator
Scale praline recipes by total batch weight. Calculate sugar, nut, and butter amounts for almond, hazelnut, or pecan praline with roasting recommendations.
Sugar Bloom Prevention
Determine safe storage temperature, humidity, and shelf life for chocolate to prevent sugar bloom and fat bloom. Recommendations for dark, milk, and white chocolate.