Melting of chocolate: Difference between revisions
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Chocolate is an emulsion of cocoa butter fat particles in the liquid phase of the chocolate, either milk or water. Therefore, chocolate’s melting ability is due to the fat content of chocolate, provided by the fundamental ingredient of cocoa butter. It is the cocoa butter fat particles' crystalline structure and relative distance apart that determines the consistency and state of the chocolate.<ref>{{cite journal|last=Rowat|first=Amy|title=The science of Chocolate: Interactive activities on Phase Transitions, Emulsification, and Nucleation|date=01|year=2011|month=January|volume=88|issue=1|page=29|accessdate=24 April 2013}}</ref> |
Chocolate is an emulsion of cocoa butter fat particles in the liquid phase of the chocolate, either milk or water. Therefore, chocolate’s melting ability is due to the fat content of chocolate, provided by the fundamental ingredient of cocoa butter. It is the cocoa butter fat particles' crystalline structure and relative distance apart that determines the consistency and state of the chocolate.<ref>{{cite journal|last=Rowat|first=Amy|title=The science of Chocolate: Interactive activities on Phase Transitions, Emulsification, and Nucleation|date=01|year=2011|month=January|volume=88|issue=1|page=29|accessdate=24 April 2013}}</ref> |
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There are six different crystalline forms of the cocoa butter fat and their unique arrangements lead to different textural and physical properties such as melting point and appearance. |
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Revision as of 18:30, 22 May 2013
Chocolate is an emulsion of cocoa butter fat particles in the liquid phase of the chocolate, either milk or water. Therefore, chocolate’s melting ability is due to the fat content of chocolate, provided by the fundamental ingredient of cocoa butter. It is the cocoa butter fat particles' crystalline structure and relative distance apart that determines the consistency and state of the chocolate.[1]
There are six different crystalline forms of the cocoa butter fat and their unique arrangements lead to different textural and physical properties such as melting point and appearance.
Polymorph | conditions to make the polymorph | melting point (°C) |
---|---|---|
Form I | cooling molten chocolate rapidly | 17.3 |
Form II | Cooling molten chocolate at 2°C | 23.3 |
Form III | Solidifying the molten chocoate at 5-10°C or storing form II at 5-10°C | 25.5 |
Form IV | Solidifying the molten chocoate at 16-21°C or storing form III at 16-21°C | 27.3 |
Form V | Solidifying the molten chocolate while stirring using special process called tempering | 33.8 |
Form VI | Storing form V for 4 months at room temperature | 36.3 |
As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter will be able to break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases. This is known as the melting process. When the heat is removed, the cocoa butter crystals will become rigid again and come closer together, allowing the chocolate to solidify.[3]
This temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules as well as the form of the cocoa butter fat. Chocolate with a higher fat content will melt at a lower temperature.[4]
References
- ^ Rowat, Amy (01). "The science of Chocolate: Interactive activities on Phase Transitions, Emulsification, and Nucleation". 88 (1): 29.
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ignored (help) - ^ Nuffield Foundation. "Chocolate and Structure". Retrieved 23 April 2013.
- ^ National Confectioner's Association. "The Sweet Truth about Cocoa Butter" (PDF). Retrieved 23 April 2013.
- ^ The Royal Institution of Great Britain. "Why Chocolate Melts and Jet Planes Don't" (PDF). The Royal Institution of Great Britain. Retrieved 24 April 2013.