Abstract
Dark chocolate that is made from 100% cocoa has a melting point in the range of 33-34°C. Because of that, dark chocolate easily melts at room temperature. The melting point of dark chocolate can be increased by adding Cocoa Butter Replacer (CBR). The aim of this study was to examine the impact of CBR on the several characteristics of dark chocolate, including moisture content, particle size, density, color, hardness, and melting point. Proportion of CBR used on this research were 0%, 70%, 75%, 80%, 85%, and 90%, while duration of crystal maturation applied was 12 day. The results showed that the higher amount of CBR added to chocolate was followed by the higher value of hardness, L*, a*, b*, and melting point.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
