Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of Moderate Hardness

In this study, the fat phase of chocolate samples which contained cocoa butter from Ghana and cocoa butter equivalent (CBE) of moderate hardness was analyzed. Physical properties and shelf life of chocolate depend on the fat phase behavior as well as the amount and composition of added CBE. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27 and 29 °C), with three different concentrations of CBE, amounting to 3, 5 and 7 %, calculated on chocolate. The color and other physical attributes of chocolate samples were investigated by the following analytical methods: thermoreographic measurement, solid fat content (SFC) of chocolate, Blooming test (thermo-cycle test 32/20 °C) and color measurement. It was found that using CBE of moderate hardness did not change the melting properties of chocolate in relation to the investigated cocoa butter from Ghana (of moderate hardness). It was found that all three applied temperatures of pre-crystallization are optimum for the chocolate mass with the addition of the investigated CBE under the given measurement conditions. At all these temperatures, the chocolate had excellent fat bloom resistance.