Heat resistant chocolate

Abstract

The development and production of heat resistant chocolate (HRC) would allow this delectable treat to be enjoyed in summertime and tropical climates. Chocolate generally melts at 33.8 °C when solid cocoa butter transitions to liquid (DeMan, 1999). It is desirable to increase this melting point, or structure chocolate in such a way that it remains solid-like at elevated temperatures. A review of known methods and formulas for the production of HRC was undertaken. Three main approaches to create HRC were found: enhancement of the microstructure of the materials, addition of a polymer and increasing the melting point of the fat phase. The network strength and thermal stability could be enhanced by the development of a sugar network, addition of a high melting emulsifier or the creation of a jammed particle network. Addition of a polysaccharide polymer and increasing the melting point of the fat phase were also common strategies found. Many strategies exist to generate a sugar network in chocolate including: incorporation of water by direct or indirect (such as by hygroscopic action of humectants) methods; and processing the chocolate in such a way that some surfaces of the sugar remain uncoated by fat. The main drawbacks of the methods of producing HRC by water addition were an increase in chocolate viscosity, a higher propensity to develop undesirable sugar bloom, the logistical problems associated with the removal of the water by evaporation after heat resistance was developed, and the associated increased costs of manufacturing. Addition of non-conventional ingredients (high melting fats, surfactants, polyols) on the other hand would be limited by the standards of identity of chocolate in most countries.