Tempering of chocolate or other cocoa butter prods - using viscosity as the control parameter

摘要

In tempering or annealing of materials containing cocoa butter, particularly chocolate, the material is heated to ensure the melting of all the cocoa butter crystals and the attainment of the unannealed state, and is thereafter tempered by careful cooling and subsequently carefully reheated to its processing temp. e.g. for the prodn. of chocolate bars or coatings. Cooling is carried out to an annealed condition characterised by a considerable rise in the viscosity of the material and the subsequent reheating is initiated by measurement of the viscosity or of a magnitude dependent on the viscosity of the material.