Chocolate science
Tools and resources shaped by tempering, ganache, water activity, shelf life, crystallisation and real kitchen problems.
Craft meets code
Smart tools for chocolatiers and small-batch makers
ChocoX began in a chocolate kitchen and grew into a practical toolkit for makers who care about flavour, shelf life, labels, batch records and the science behind better production.
Start with ganache. Stay for what comes next.
Built for small producers who like clever, usable tools
The aim is simple: make useful software and resources that help specialist makers answer practical questions without turning their workshop into a spreadsheet maze.
Small maker workflows
Ideas for stock, batch codes, QR labels and production notes that fit smaller workshops.
Practical innovation
Curious, experimental and focused on tools that make day-to-day making easier to manage.
Featured tool
Ganache Water Activity and Shelf Life Calculator
Predict water activity and estimated shelf life from a ganache recipe using machine learning. Built for chocolatiers who want science on their side.
More in development
Chocolate science resources, compact QR label tools, batch-code ideas and practical production systems for small food and cosmetics makers.
Chocolate Science eBook
A 40+ page guide to crystallisation, emulsions, water activity and stabilisation for chocolatiers who want to understand the why.