Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems

“…9). This also correlates with previous evaluations of microstructure during the storage of under-tempered chocolate (Afoakwa et al, 2009a) or pure cocoa butter (Marty et al, 2005). The initial heterogeneity of microstructure observed in the non-seeded samples is believed to be due to the absence of highly stable (i.e., β V or β VI ) crystal nuclei during cooling caused by sub-optimal precrystallization.…”

Application of fats in some food products

“…The most stable form crystals of cocoa butter, which is the form V, is achieved through of systems for heating/cooling (maintained at 35 °C) (Afoakwa et al, 2007). Afoakwa et al (2009a) studied the fat bloom development and structure-appearance relationships during storage of undertempered dark chocolates, and the results obtained indicated Sonwai & Rousseau (2010) studied the effects of partial replacement of cocoa butter with milk fat or milk chocolate and observed that the presence of milk fat is beneficial in preventing fat bloom, but only at a concentration above 2.5% of the final product, because lower concentrations of milk fat causes a transition from a form V to form VI of crystals, in addition to increasing surface crystal growth in cycling process. In order to keep the sensory properties of chocolate without changing the temperature-cycling, 5% milk fat should be added.…”

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

“…The form of V converted naturally in stable form of VI during the durability leading to the formation of fat bloom and aging. This process is highly influenced by storage temperature (Afoakwa et al, 2009;Beckett, 2008). Sensory analysis is an objective analytical method using training evaluators instead of machine equipment.…”