Fat content and liquid‐to‐solid ratio of chocolate by wide line nuclear magnetic resonance

Wide line nuclear magnetic resonance (NMR) was used for fast and accurate determination of the fat content and liquid‐to‐solid ratio of chocolate. The transition range of solid to liquid was found to be extremely narrow. The temp effect on the NMR signal is discussed and erratum methods are suggested to that effect. A method was developed for the separate determination of butter fat and cocoa fat in addition to the total fat content determination in milk chocolate.