Why Do We Eat Chocolates?

When eating chocolates, especially dark chocolates, they give us the rich texture such as the way they melt in our mouth and taste on our tongue. However they do not keep forever and sometimes they get a white colour on their surface which is called bloom. Although that does no harm on our body, it makes the chocolates not looking good. And they can partially crystallise so lose smoothness. All of these will reduce our acceptability of the chocolates, so that we would not like to eat the chocolates like that.

Therefore it is importance to know how to retain their flavour at their perfect state. If they were stored at an impropriated temperature, it might be resulted in deterioration of them. It is because the storage temperature will affect

And the result was that the samples that stored at 30 oC were softer than those at 18 oC. This was due to the fact that at 30 oC, the filling fats were completely melted and so there was 0% of solid fat context. As a result, the filling fats migrated into the chocolate layer. And the main point was that the more dissimilar the fatty acids were in the composition, the lower the melting point and softer the chocolate were.

Next the researchers look at the crystal structures of the fat mixture by X-ray diffraction as the crystal structures will influence the special features of the chocolate. Cocoa butter has at least six different crystal forms and the beta crystals are the most desirable. It is because this form of crystal has a shiny appearance and has a smooth texture. In the study, it shows that the samples stored at 18 oC contained only beta crystals all the times.

The bloom was also tested after different storage times and temperatures. And there was no bloom was observed at 18 oC storage temperature. However, the bloom was observed after one week at 30 oC. Therefore, “bloom is more likely to occur when the chocolate is stored at relatively high