Chocolate temperature

What it does

When to use

• A bowl of chocolate needs melt, cool, and work timed by hand, with a batch name on the card.
• You want an optional °C note you type, and a countdown or a stopwatch you start yourself.
• Bloom showed up and you want a free-text note on that run, listed on the shop’s day.

Examples

• Dark bowl: batch “Saturday shells”, melt start, type 45 as a note you read, not a required band.
• Work window: type 8 minutes, tap start. When the countdown ends you tap stop. Nothing files itself.
• Bloom: short note “streaks on the shell”, mark bloom risk. Stock and formula stay put.

When not to use

• Display-case °C. Walk-in fridge log. Soap/candle cure clock. Flower cool-box load. Waste log.
• A sensor, a legal temper band, or a temper certificate. Never.
• Rewriting formula / materials list cost or stock. This timer does not.

Features

• New run → batch label and an optional chocolate note. Status starts as draft.
• Melt, cool, then work. Type an optional °C note and optional minutes. Start and stop by hand. Blank minutes is a stopwatch.
• Write a bloom-risk note and mark bloom risk, or close the run. Today and this week list in Bangkok time. English paste copies a label.

Works with

Where to find it: Workspace → Today (Chocolate temperature). Quality → Chocolate temp history.

Related extensions

• Today's prep listTurn today's orders into a prep list and see what waste cost you.
• Curing trackerTrack soap and candles while they cure, until they are ready to sell.
• Display fridge tempKeep your display case temperatures without paper logs.

More extensions

• Packaging Seal CheckCheck seals on packed goods before they go out.
• Flower cooler listPack your flower cool box the right way every time.
• Allergen clean-downKeep a signed record each time you clean down between allergens.

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