The Logistics of Choclate

To honor world chocolate day, we want to shed some light on the great care that is put into the logistics of chocolate. Have you ever opened up a chocolate bar that was deformed or had a white dusting and streaking on the surface? Read below to explore the science behind melting points, and the fascinating occurrences of fat bloom and sugar bloom and how to deliver the perfect chocolate bar!

Melting Points:

The melting point of chocolate is a key factor that contributes to its sensory appeal. Chocolate's melting point typically ranges from 34 to 37 degrees Celsius (93 to 99 degrees Fahrenheit). This unique characteristic enables chocolate to undergo a delightful transformation into a silky, velvety texture upon contact with warmth. The precise combination of ingredients, particularly the cocoa butter content, plays a crucial role in achieving the desired melting properties, thereby enhancing the overall taste and texture experience. Keeping chocolate at the right temperature during transportation will ensure your chocolate bar does not become deformed!

The Intricacies of Fat Bloom:

Fat bloom is a phenomenon that occasionally affects the surface of chocolate, resulting in a whitish or grayish film. It occurs when cocoa butter migrates to the surface, forming visible crystals. Fluctuating temperatures and inadequate storage conditions can trigger fat bloom. Proper storage practices, including maintaining a stable temperature and humidity level, play a vital role in preventing the occurrence of fat bloom. Additionally, proper tempering during chocolate manufacturing helps create stable crystal structures, reducing the likelihood of fat bloom.

Decoding Sugar Bloom:

Sugar bloom, another intriguing occurrence, manifests as a grainy texture or a whitish, crystalline layer on the chocolate's surface. It is caused by the absorption of moisture by sugar particles, which then dissolve and recrystallize on the chocolate. Factors such as high humidity and temperature fluctuations contribute to sugar bloom. To prevent sugar bloom, chocolate should be stored in a cool and dry environment, ideally at a consistent temperature between 18 to 20 degrees Celsius (64 to 68 degrees Fahrenheit), with low humidity levels.

Maintaining Quality through Best Practices:

To ensure the utmost quality of chocolate its imperative to store chocolate in optimal conditions, avoid exposure to excessive heat, direct sunlight, and rapid temperature changes. Meticulous temperature and humidity control in production and storage facilities are crucial to preserving the integrity of chocolate products. Additionally, precise tempering techniques during manufacturing contribute to stable crystalline structures and minimize the occurrence of bloom.