The importance of correct roasting of cacao beans in chocolates.
The final moments of a roast are the most volatile. This is the Development Phase. Once the bean reaches a certain thermal threshold, the reactions become exothermic—the bean begins to…
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Blooming in chocolates – Blooms and defects – Part 2
The sugar bloom happens when moisture comes in contact with the chocolate. As we know sugar has affinity towards water, so when the moisture comes in contact with chocolate, the…
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Blooming in Chocolates- Blooms and Defects
sweet spot for the PSD is that 90% of particles present in the chocolate should be between 18-22 microns. If you keep reducing the PSD less than the above…
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Can Chocolates go bad? Testing for shelf life
The protocols follow strictly the code as mentioned in the regional certifying organisation such as FSSAI, FSSC, BRC and the manufacturer can ask for the protocol followed during testing to…
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Can chocolate go bad? A look into the shelf life of chocolate
So if all the processes during the manufacturing of chocolate aim to lessen the water percentage present in chocolate and there is minimal amount of water, then how is there…
Keep readingFrom Craft to Commerce: Overcoming Challenges in Chocolate Manufacturing
For a passionate chocolate maker, scaling a business can be a bittersweet journey. While the dream is to share delicious creations with a wider audience, the path to becoming a…
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Crisp Confections: The Irresistible Allure of Wafer Chocolates
Automated inspection systems equipped with advanced sensors ensure that each wafer chocolate meets stringent quality standards. The numbers speak volumes here, with a rejection rate of less than 0.5%,…..
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The Truth of Sweet Delights: A Deep Dive into Chocolate and Sugar
Sugar contributes significantly to the texture and mouthfeel of chocolates. The smooth and creamy texture that many chocolate connoisseurs appreciate is a result of the interaction between sugar and…
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Chocolate Ball Mills: Revolutionizing the Chocolate Manufacturing Industry
A chocolate ball mill is a specialized piece of machinery designed for the purpose of refining cocoa liquor or chocolate mass. These ball mills are used to produce finely textured,…
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Chocolate Coated Nuts: The Irresistible Delight of Dragees
This step is crucial in pan-coating. Poorly prepared centers can lead to deformed products, oil/fat migration that ruins the surface, or a lack of grip for the chocolate coating.
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Unlocking the Sweet Flow: A Guide to Efficiently Pumping Chocolate for Delightful Creations
Even in the case of water, imagine, if you will, a tank full at a great height, will simply not push water at a greater height, without the use of…
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Understanding Fats in Your Chocolate- Part 2
Fats, chemically known as triglycerides, consist of three fatty acids bonded to a glycerin molecule. In most cases, fats form crystals that exhibit various polymorphs…..
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Understanding Fats in Your Chocolate: What You Need to Know
Yes, you heard that right – fats are a crucial ingredient in chocolate, and they play a major role in determining the taste, texture, and overall quality of your favorite…
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Emulsifiers: The Sweet Secret to Perfect Chocolate Texture
Now this emulsifier or the surface active agent acts as a boundary between the individual particles and the fat, in the fat as a medium, ensuring more and more particles…
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The importance of Viscosity in Chocolates
In day-to-day terms it is the thickness of the product. A more accurate definition will be the product’s own resistance to flow. And in technical terms, it is the friction…
Keep readingChocolate Making Equipment: Ball Mills, Conches, Refiners – Which one is Right for You ?
So, what to use? Ball Mill, Conches or Refiners. Well, if you are me and I had a ton of money, I would like all three ! And it would…
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The importance of Micron size in chocolates
Why this concern to know what is the particle size achieved in every batch that a chocolate is manufactured? What properties they can achieve by doing so which is so…
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Chocolate Truffles- Better than the real thing
Be it Diwali – the festival of lights, christmas, eid or you are just feeling like it, chocolate truffles are a special gift for your loved ones. Generally made of…
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Chocolate Syrup- A chocolatey Problem in Manufacturing
Chocolate syrup will also become rancid if it is stored at room temperature for long periods of time or in warm temperatures such as those found inside an office building…
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Bakestable Chocolate- A chip in your cookie.
Enter bakestable chocolate chips.
These bakestable chocolate chips, can handle high temperatures, may melt when hot, but mostly retain there structure and don’t taste burnt.
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Chocolate Peanut Butter – A spread of joy
It has been long established that chocolate has some medicinal properties especially dark chocolates and adding chocolate to peanut butter paste and developing a new taste profile seemed, again, a…
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Is chocolate made from chocolate compound, really chocolate?
IS COMPOUND CHOCOLATE REALLY CHOCOLATE?
Keep reading3 reasons why chocolate may become a luxury in the future
Our love of chocolate and chocolate products has never been so much out in the open. We love chocolate on holidays, family functions, when we are sick, when we are…
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