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 generate its own heat as internal structures break down, the most important step.
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 sugar gets dissolved in it and when the misture gets evaportaed, the sugar is left behind in crystal form on the surface of the chocolate.
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 the chocolate will sure become more homogenous, but the surface area of the total particlles present will increase.
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 going to be contamination of chocolate due to germs/bacterias and how is the shelf life decided? Are there other factors at play here which affect the shelf life of the chocolate? Spoiler Alert:- There are.
