The application of Borneo tallow in dark chocolate shell

✍ Scribed by Md Ali, A R; Moi, L M; Fisal, A; Nazaruddin, R; Sabariah, S

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 168 KB
• Volume: 76
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199802)76:2<285::aid-jsfa952>3.0.co;2-9

✦ Synopsis

Dark chocolate shells, formulated using cocoa butter (CB shell), and fat blends containing 15% Borneo tallow (IP) in cocoa butter (CBIP shell), were Ðlled with truffles formulated using white chocolate (W truffle), milk chocolate (M truffle) and dark chocolate (D truffle). Anhydrous milk fat (AMF) content of the W truffles, M truffle and D truffle were 26É3%, 13É7% and 9É2%, respectively. Degree of tempering was determined using a tempermeter. The chocolates were kept at ambient temperature (25É5 ^0É5¡C) for 3 months. Physical changes of chocolate shells and centres were monitored using DSC and a texture analyser. Results showed that the CBIP shell had to be tempered at 32É5%, ie 1¡C higher than the normal CB shell. Physical measurements indicated the occurrence of fat migration. The presence of IP reduced the e †ect and increased the bloom resistance of the chocolate.