Pro-Choc™ Software
Pro-Choc™ Software
Version 6
Version 6 of Pro-Choc™ Software is the latest web-based version, so you can access your recipes and ingredients from your computer, tablet, or smart phone while on the go. Version 6 will get continuous updates throughout the year.
Online Subscription
- 1 Year or 2 Year options
- Log in from anywhere with Internet access
- Continuous updates included
- Cloud version of the software
- PC & Mac Compatible
Designed for chocolate makers, pastry chefs, bakers and industrial labs, Pro-Choc™ is so far the only software for developing and creating recipe that reliably indicates minimum days for the shelf life of your products.
The benefit are many:
• Time saving to help avoids testing recipes in the lab.
• Perfect calibration and balanced formulas.
• Raw materials saving that replaces the waste inherent in conventional methods.
• Control risk of bacterial development
• Access to information and components of raw material
• Record keeping and revenue tracking
Simple and easy to use, Pro-Choc™ is ideally suited for artisans, craftsmen and food industry professionals working with chocolate and quality conscious of their production.
This software is based on the analysis of water activity (RH or AW)
The control and mastery of the system (whose data comes from years of experience) preserves the texture, taste and shelf life by eradicating the risks of chemical, enzymatic or micro-organic degradation.
For years, many professionals around the world have appreciated the services rendered and the time gained during its use.
Watch the interview with Jean-Paul Hévin
Watch the interview of Saduharu Aoki
Customer Testimonials
"The use of Pro-Choc™ software has radically changed my method of manufacturing ganaches. It allowed me to balance my recipes without changing the texture and to bring a freshness period for some up to more than a month of extra longevity. This software is the indispensable tool of the Chocolatier, just like the thermometer for the confectioner. You brought us with this great tool, the strength of industrial research laboratories. Thank you for those years of work that you had to do to achieve this great gem."
-Bernard BESSE
The Comptoir du Chocolat,
"Jean-Pierre RICHARD is one of the professionals who know that instinct in our business is nothing without a thorough knowledge of technology and raw materials. PRO-CHOC software is a powerful and effective tool to solve our shelf life and texture problems. I like to confirm my approach to taste by a precise description of the material and its action of life in time. For this, the software is particularly suitable."
-Olivier BAJARD, Best French Pastry Chef,
Director of the International School of Pastry
PERPIGNAN
"I have the software for two years, it is an indispensable tool for the development of the company on the technological level. It allows to define a recipe to the fair through the optimization steps. The software makes it possible to make a larger range of products with different shelf life, while keeping the quality."
-Nicolas MANZONI, Chocolatie
GLAND - SWITZERLAND
"Ever since we purchased this '' jewel '', our ganaches are really perfected and perfect. Our shelf life concerns flew away miraculously. It's really an investment we will never regret."
-Michel LABAT, Chocolatier, Pastry Chef
VALENCE OF AGEN
"I have been using PRO-CHOC software since 2004. This easy-to-use software is probably the best work tool I have in my lab. In the United States and Canada, we ship our chocolate bonbons across the country. Since I rebalanced all our ganaches with PRO-CHOC, we have gained stability, shelf life, texture and significantly improved tastes. Today, it is unthinkable to neglect technology and understanding of ingredients, as well as their influence on shelf life. The ability of the software to “decompose the ganache in percentage and calculate fat, sweetness index and shelf life in relation to the water activity in seconds, is just great! "
-Julian ROSE, Master Chocolatier, Pastry chef and Consultant
Director of Research and Development Moonstruck Chocolate, USA
"I've been using PRO-CHOC since February 99. It allowed me to review all my recipes and create new ones. I don’t have any shelf life issues or problems anymore. Mr. RICHARD's internships taught me to know the products better. The return investment of the software is very fast."
-Jean CHATELLIER, Baker, Pastry Chef, Chocolatier
THE BAULE
"PRO-CHOC is an important technological advance for Chocolatiers. It is an indispensable tool and in addition, with a remarkable ease of use. I was able to rebalance my recipes and jump from 4 weeks to 6 weeks of shelf life for my products with a very little recipe change, even just a few grams difference to move in the right direction. Speed and simplicity, for the French 35 hour/week, it's not negligible!
-Daniel SAUTREUIL, Pastry Chef, Chocolatier
FLERS OF THE ORNE
"I had different versions of PRO-CHOC software for many years. As a consultant, it is a valuable tool for my various interventions in the field of chocolate. PRO-CHOC allows me to obtain high quality ganaches by optimizing their shelf life.
Thanks to Jean-Pierre RICHARD for his help in our job. It allowed us to take a big step in the world of chocolate. A huge step never reached before. "
-Philippe PARC, Consultant, Quality Manager,
Luxury chocolate. CLUIZEL
"After 15 years of using the PRO-CHOC software, it is difficult not to praise the benefits of this tool, as important as an enrober in the lab ... PRO-CHOC allows us to stabilize our ganache interiors and gain time developing new recipes! At a glance we know the cost of products per unit or weight ... In addition, we remain masters of taste and texture."
-Régis BOUET, Head of Research and Development Chocolate WEISS. SAINT ETIENNE
"PRO-CHOC makes my job a lot easier and gain time. It allows me a much more structured development of my recipes. It is easy to implement and fast performing during urgent work and helps to stay creative. Richard Conseil is not only a software program, because when I need it, I also have a technical support that is not negligible and underestimated. "
-Olivier NICOD Chocolatier
LONDON
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