CHOCOLATE CHALLENGES

摘要

Chocolate will never go out of style, and as the trends of indulgence and decadence continue to impact the nation's eating habits, chocolate continues to be a predominant flavor in new dairy products. The newest milk beverages and ice creams that pander to the ubiquitous chocoholic often boast amplified chocolate flavors, such as "super fudge chocolate" or "double chocolate" varieties. Using cocoa ingredients in these products can be difficult. Cocoa powders vary by fat content, particle size and alkalization levels, and these parameters must be in balance for a dairy formulation to function ideally.