Shelf life from 3 months to a year — by design
Master the formulation of fillings that last.
It’s not a recipe book: it’s the method to design the shelf life you want. You decide whether your filling lasts 3, 6 or 12 months and learn the science behind it —water activity, pH and barriers— to get there safely. And when the e-book’s 24 formulas aren’t enough, a complete AI prompt pack turns any idea into a new filling, production-ready.
17€+ VATInstant downloadLifetime access
A filling can look perfect on day one and be ruined by day five.
Water creeps. Sugar crystallizes. Fat separates and goes rancid. The flavor you nailed in the kitchen quietly falls apart on the shelf — and by the time a customer bites in, the craft is already gone.
The line between a hobby and a business is shelf life. This e-book gives you the food science and the exact formulas behind it: how to control water activity, choose the right sweeteners, and design fillings that stay beautiful and delicious for months — up to a full year.
A working manual, not loose recipes.
Seventy-nine pages of food science written for the bench: the why behind stability, the numbers that matter, and 24 formulas you can pipe tomorrow — plus the AI prompts to create your own.
- months of shelf life, your call
- 3–12 months of shelf life, your call
- proven formulas
- 24 proven formulas
- filling families
- 6 filling families
- unlimited fillings with AI prompts
- ∞ unlimited fillings with AI prompts
What you’ll master, chapter by chapter
5 chaptersProduct Design & Conceptualization
Decide who you’re formulating for, and translate it into the sensory brief a filling has to hit.
The Science of Shelf Life
Why fillings spoil — water activity (aw), pH, molds and yeasts — and the levers that take you from three weeks to a year.
Fillings, Sweeteners & Preservatives
The filling families with intent (emulsions, caramel, gelled, marzipan, aerated), 12 sweeteners compared, and the cold vs. hot methods.
The 24 Proven Formulas
Production-ready fillings — ganaches, caramels, gelled, pralinés and aerated — each with its measured shelf life, from 3 months to 1 year.
Design Tools
Everything you learn, turned into bench tools: a cheat-sheet of all 24 formulas at a glance, a shelf-life decision tool, packaging & transport, common mistakes, substitutions, legal preservative limits, a glossary, and a printable worksheet.
Look inside
Real spreads from the e-book — every formula photographed and specced to the gram, the science that keeps them stable, and step-by-step methods, set the way you’ll read them.
The cover 
Every formula, to the gram 
pH & shelf life 
The process, step by step
24 formulas, proven in production.
Every one came off a real bonbon line that reached more than 500 points of sale. And you decide how long they last: from three months to a full year, depending on what you’re making and shipping. The ones that hold a year without refrigeration are marked with a gold dot.
1 yearMacadamia Ganache
Ganache
6 monthsKiwi & 70% Dark Ganache
Ganache
6 monthsMango Caramel
Caramel
1 yearVeganCoconut Ganache
Ganache
3 monthsAlmond & Pineapple
Praline
6 monthsLime & Tequila Caramel
Caramel
6 monthsRed Berry & Marzipan
Marzipan
3 monthsOrange & Pistachio
Gelled
6 monthsCoffee & Amaretto Ganache
Ganache
3 monthsCherry & Chili Marshmallow
Aerated
6 monthsPassion Fruit & Dark Ganache
Ganache
6 monthsApple Caramel
Caramel
1 yearHazelnut Praline & Salted Caramel
Praline
6 monthsBlack Sesame & Yuzu Praline
Praline
6 monthsChocolate & Raspberry Marzipan
Marzipan
6 monthsAlmond & Black Cherry
Marzipan
3 monthsPistachio & Raspberry Ganache
Ganache
6 monthsPassion Fruit Gel & Dark Chocolate
Gelled
1 yearWhisky & Honey Ganache
Ganache
6 monthsMatcha & White Chocolate Ganache
Ganache
6 monthsRaspberry & Dark Ganache
Gelled
6 monthsCoffee Caramel
Caramel
1 yearPeanut Praline & Salted Caramel
Praline
6 monthsVeganCoconut & Lime Ganache
Ganache
And every one is engineered in layers.
Cut one open and you can read the decisions — texture, a moisture barrier, a clean hit of flavor, placed so the center holds for months, not days. None of it is luck.
Swipe to see all four cross-sections →
And they don’t stop at 24 — they’re your starting point. With the prompts in the next section you create virtually unlimited new combinations — your way, on the same technical base.
IncludedThe AI prompt pack
What if 24 recipes aren’t enough? The prompt pack creates the ones that don’t exist yet.
The book gives you 24 production-proven formulas; the prompt pack gives you the ones that don’t exist yet. These are professional prompts —refined over months— to build all six filling families (ganache, caramel, gelled, crunchy, praliné and marshmallow) from scratch. You write your idea in one line —“mango caramel with a citrus edge”—, paste it into ChatGPT, Gemini or Claude, and it hands back a complete formulation: water activity, pH, shelf life and a gram table. Unlimited fillings from a single sentence.
The e-book is the lock —the science, the why—; the prompts are the key. Together they’re one system: one teaches you to formulate safely, the other lets you create without end.
Asking ChatGPT for a recipe
What you get on your own
- Vague instructions, a generic 5–10 line output
- No control of water activity (aw) or pH
- No defined shelf life
- Ingredients “by eye” — no gram-and-percent table
- No risk analysis (crystallization, separation, bloom)
- A result you can’t take to commercial production
Using the prompts
What the instructions return
- A complete professional formulation with a full tech sheet, end to end
- aw and pH targets matched to each filling type
- Planned shelf life: choose 3 months, 6 months, or 1 year
- A base 1,000 g formula with a detailed table — ingredient, grams, %, function
- A risk-and-solution table with 6+ documented scenarios
- Two variants (one bolder, one more stable)
- A 10–14 step process with temperatures, times and checkpoints
Three steps, about a minute.
They’re copy-and-paste prompts, not an app: the power is in the instructions, already written and ready. They work with ChatGPT, Gemini and Claude —even the free versions—. Just copy, paste, receive.
Get instant access — 17€+ VAT
Meet your instructor
I learned to make a filling last by treating it like a circuit. Now I’ll teach you how.
I’m Sonia Da Cruz: electronics engineer by profession, chocolatier at heart. I grew up in the back room of my parents’ pastry shop, surrounded by molds, piping bags and the smell of cacao. That’s where it all began.
For six years I ran a chocolate factory and took it from artisanal to an industrial-grade bonbon line. And that’s where I hit the wall that stops almost every chocolatier who wants to grow: my products didn’t last long enough to distribute them. I hired a consultant, tried formula after formula, and never got there.
So I stopped improvising and went back to thinking like an engineer: treating every ingredient —water, sugars, fats, acids— as a component inside a circuit. I balanced each element until my fillings reached a measured, proven shelf life. With that approach we got our bonbons into 500+ points of sale across the country.
Today I train chocolatiers in more than 15 countries. This eBook is that same method, organized and written for your workbench.
I’m not handing you 24 recipes and wishing you luck. I’m giving you the why behind each one, so you can create your own without limit.
Everything for 17€
The complete e-book and the AI filling prompts, together in one download. Pay once — they’re yours to keep.
Designing Long-Lasting Fillings
24 production-ready formulas (79 pages, 5 chapters) plus the food science — water activity, sweeteners, spoilage — that keeps them stable for months.
Pro AI prompts for fillings
A built-in prompt generator: type one line of flavor and get a complete, balanced formulation from any AI you already use.
Lifetime access + free updates
Yours forever at first-edition pricing. Every new formula and revision lands in your library at no extra cost.
One-time payment · instant, lifetime access.
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Prices exclude VAT (21%). Added at checkout.
- Instant download
- One-time payment, no subscription
- Works with any AI
- Lifetime access + free updates
One-time payment of 17€. It’s yours forever, with every new formula and revision included — no subscriptions, no hidden fees.
Questions, answered
Everything most people ask before grabbing the 17€ bundle. One-time payment, instant download, yours forever.
The 79-page e-book (PDF), with 24 proven formulas, plus access to the AI filling prompts. Both land in your inbox the moment you check out — instant, nothing to wait for.
No. The prompts are already written for you. You copy them, paste into any chatbot, and get your formulation back — that’s the whole workflow.
ChatGPT, Gemini, and Claude — any assistant, free tiers included. The AI tool itself isn’t part of the package; use whichever one you already like.
The AI doesn’t improvise: each prompt boxes it inside the safety limits set by the e-book’s food science — water activity, pH, preservatives. Even so, the book insists on the golden rule of production: test every formula and verify its shelf life with a meter before you sell it. The AI does the heavy lifting; the final call is always yours.
They’re measuredvalues, not theoretical estimates — they come from the same formulas that reached 500+ points of sale. The e-book teaches you to reach them with technique and verify them with a water-activity meter.
It’s written in plain language with visuals on every step. Beginners get a clear, repeatable method; pros get the formulas and shelf-life science they can take straight to production.
Right after checkout you’ll get an email with the e-book download and your prompt-pack access. Check spam if it isn’t there within a few minutes.
No catch, no fine print. It’s the first-edition price: we’d rather put the method in the hands of many chocolatiers. One-time payment, yours forever, with free updates included.
17€ + VAT · instant download · lifetime access