Chocolate - Shelf life
3 important questions on Chocolate - Shelf life
What are phenomena that are related to the shelf-life of chocolate and chocolate containing products?
- Fat bloom
- Moisture transfer within the chocolate and other components of chocolate-containing products
What kind of influence does moisture transfer in chocolate have on the sensory properties?
The chocolate may become sticky and thick
What happens to the shelf-life when alcohol is added in chocolate?
It will decrease the shelf-life. As fat is partly soluble in alcohol, some of the cocoa butter will be dissolved, which softens the product. This fat will also start to diffuse through the product, as the alcohol is hydrophobic, it diffuses easier in the hydrophobic fat.
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