Influence of cocoa butter crystallization on the sensory and physicochemical properties of a milk chocolate coating

Abstract

Chocolate industry products contain fat, most of which must be cocoa butter, which has 6 forms of crystallization, but only one of them is desired by consumers due to its characteristic snap and shine for this type of product. The objective of the project was to evaluate the sensory and physical characteristics of a chocolate formulation (Nestlé brand milk chocolate couverture) made with 4 tempering temperature ranges (24 - 26 ºC; 26 - 28 ºC; 32 - 34 ºC and 34 - 36 ºC) in order to assess the effect of temperature on cocoa butter crystallization. The sensorial parameters evaluated were snap, shine, texture, acceptability, flavor and smell through a panel of 10 tasters (regular consumers) who rated the products descriptively. The physical-chemical tests carried out to characterize the chocolate coating were fat and color, the percentage of fat was determined by the Soxhlet method, using a JP Selecta fat extractor. The color was analyzed using an X-rite SP60 series sphere spectrophotometer. The product that obtained the best evaluation was the one made at a temperature of 34 ºC which obtained an acceptability of 50 %, the one that achieved the least favorability was the one made at 24 ºC. It is concluded that the tempering temperature does influence the final characteristics of the product, obtaining products with more shine from those tempered at 32 ºC and 34 ºC.