Tempering of cocoa butter and chocolate using minor lipidic components

Abstract

In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate. Here, the authors find that simply adding a specific phospholipid also directs crystallization towards this polymorph, producing chocolate with comparable microstructure and properties to tempered chocolate.