GG
Neophyte
Posts: 2
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Post by GG on Oct 26, 2021 17:15:25 GMT -5
Insane question right?!? Can I make water less wet is what comes to mind.
Hi, I am making 50g chocolate bars with Guittard 72%. One of my partners asked me, "Is there anything we can add or do differently to make the chocolate less "melty"? He asked this in attempt to mitigate shipping problems in the heat or shipping problems or improper handling on the consumer's part that could arise in the heat.
I replied in dismay, that the inherent structure of chocolate will always melt past 85 degrees and ideally should be stored between 60-70 degrees. I said that unless we use hydrogenated oils, which I don't want to do. I can't change what chocolate inherently is. Aside from proper packaging and storing on our part as a company, I can't be responsible for how people take care of the end product, I can't change what chocolate is.
My question for you all is there something that I am not thinking of that can make chocolate less melty? While still maintaining the integrity-mouth feel, taste, appearance of the finished product. Could I change percentage of cacao, change brands, add gums or additives (least desired option, but would like to know)
All advice is appreciated and thank you!
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Post by Ben on Oct 27, 2021 8:07:15 GMT -5
I don't know of any change you can make that would make a significant difference without the resulting product no longer being legally chocolate. For example, the FDA definition of chocolate doesn't allow for replacing cocoa butter with a different fat, IIRC.
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GG
Neophyte
Posts: 2
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Post by GG on Oct 29, 2021 15:30:51 GMT -5
Thank you Ben!
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Post by Sebastian on Oct 30, 2021 18:48:25 GMT -5
If you're question is can you adjust the melting point of chocolate so it doesn't liquefy - the answer is yes - but it's difficult, and has to do with processing techniques that involve doing challenging things, such as incorporating water based sweeteners into your mass. There's a number of patents on this to, for example, enable heat stable chocolates for the military, or for just hot areas of the world that don't have refrigerated supply chains. You'll find this difficult to do on a small scale basis.
If the answer is can you make your products less likely to bloom when exposed to heat - the answer is also yes. You can do this by manipulating how your grind your product (which is hard for most people), or be adjusting your formula to incorporate milk fat - which is easy.
Happy to answer questions, but I don't visit here very often...
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