Temperarc: Chocolate Lab

Temperarc is a private chocolate production notebook for serious home makers and small-batch chocolatiers. Preserve a temper curve as measurements instead of a vague memory. Calibrate each mold with actual piece weight, split a batch into shell and filling targets, include reserve and loss, calculate floor cost per finished piece, and compare the snap, release, gloss, texture, and flavor of each trial. KEY FEATURES - Temper checkpoint and batch records - Mold and cavity capacity calibration - Shell, filling, reserve, and piece-yield math - Ingredient, packaging, labor, and unit-cost estimate - Batch comparison and tasting notes - Optional local photos through Apple's Photos picker - Local PDF production brief - 175 offline chocolate reference plates - No account, ads, analytics, tracking, subscription, or network requirement Temperarc documents your process. Verify food safety, allergens, shelf life, labels, and temperatures independently.