Effect of liquid oil in chocolate on polymorphic changes

Talbot G., Smith K., ‘t Zand I., Effect of liquid oil in chocolate on polymorphic changes, Innovations in Food Technology, 2007, 36 (August), 20-21

It is often thought that the main factors in defining the whole process of tempering chocolate are the amount and type of fat present. While these do play a major part in how chocolate tempers, the other components in the chocolate, sugar, cocoa powder, skimmed milk powder and lecithin also play a role, in some instances an unexpected role.