Checking polymorphic changes in filled chocolates
Talbot G., Smith K.W., ‘t Zand I., Checking polymorphic changes in filled chocolates, eFood – European Food Scientist, 2008, Jan 30th
The consequence of the polymorphic nature of cocoa butter is that, when used in chocolate, the chocolate needs to be tempered in order to crystallise the cocoa butter in one of the stable forms βV or βVI. It is not possible for the cocoa butter to crystallise directly into the βVI form which is its most stable form so a well-tempered chocolate will contain cocoa butter in the βV form. Over time the βV form will gradually transform into the βVI form. This change is often accompanied by the formation of fat bloom. It also occurs in the presence of liquid oils There are three ways in which the liquid oil content of chocolate is increased: by storing it at a higher temperature; by deliberate addition of liquid oils to the chocolate; as a result of migration of liquid oils from a centre filling into the chocolate.