Jim, I couldn't get in to the parts of the program (read - the instructions) that I needed to from the trial version so wasn't able to properly evaluate it.
I did decide to bite the bullet and give it a try though for half price. I think it will be a valuable program in my role as shelf life tutor for Ecole Chocolat. It was late last night when I first had a look - so I'm not really up to speed on it. It would appear that it gives you a range of suggested sugar, cocoa butter fat, butter fat, dry substances and liquid for a molded vs a cut piece in milk, white and dark. When you are writing a recipe and you want to see how it compares to a standard you can do so. It will show you the effect of your tweeks on the components. It doesn't generate an available water.
I will have to play with it more - but it also apparently allows you to use something called 'set temperature' where the software recognizes a cooking process for an ingredient (like caramel) and if you can enter the temperature to which it was cooked it will recalculate the reduction of liquids and reset the value of sugar, fats and other solids.
