Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device

Abstract

Abstract Chocolate bars usually use cocoa with or without milk as the ingredients. Innovative chocolate was developed in this study by replacing all cocoa solids with three different powders, namely ginger powder, coffee powder, and fruit flavored powder drinks which was combined with the use of cocoa butter substitute to increase the melting point of chocolate. An alternative processing for chocolate (using a melanger) was used in this study. The evaluated physical characteristics of chocolate were moisture content, color, hardness, melting point and particle size. The results showed that the replacement of all cocoa with or without milk solids with three different powders affected the value of moisture content, color, hardness, melting point, and particle size. Moisture content (0.74-1.3%), particle size (50-65 µm), and the color attributes were directly affected by the original color of the ingredients. The use of CBS as a substitute for cocoa butter increased the melting point of chocolate to 38-39 °C and the hardness of chocolate to 19-24 N/mm2.