Various factors such as chocolate composition and processing conditions can affect the level of contraction of milk chocolate, and studies have shown that the conditions required for good gloss will also give rise to the maximum level of linear contraction. Correct cooling of chocolate is important, not only to give good levels of gloss and hardness, but also a long bloom-free shelf life. Tempering of chocolate is vital to induce crystallization of the cocoa butter in the stable polymorphic form, form V. The purpose of the cooling stage is to continue the crystallization of form V and to set the chocolate in this stable form. Form V has been associated with high levels of gloss and good levels of contraction, which leads to good demoulding characteristics. The cooling process is often adapted to suit the level of chocolate temper.
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