Seeding effects on solidification behavior of cocoa butter and dark chocolate. II. Physical properties of dark chocolate

Demolding property just after solidification, we examined the polymorphism of cocoa butter in seed‐solidified dark chocolate and fat‐bloom stability through two thermocycle tests between 38 and 20°C (38/20) and between 32 and 20°C (32/20). The seed crystals employed are Form VI of cocoa butter,β1 of SOS (1,3‐distearoyl‐2‐oleoyl‐glycerol), pseudo‐β’ andβ2 of BOB (1,3‐dibehenoyl‐2‐oleoylglycerol) and β of SSS (1,2,3‐tristearoylglycerol). The influence of the seed concentration was also examined. The seeding of cocoa butter (Form VI) and SOSβ1 caused the crystallization of Form V of cocoa butter and exhibited better demolding. As to the fat‐bloom stability, the two, seed crystals were effective through the 32/20 cycle test, but the fat‐bloom occurred through the 38/20 test. The seeding ofβ2 of BOB caused better demolding, crystallization of Form V of cocoa butter, and the most preferable fat‐bloom stability; particularly, the seeding of 5 wt% concentration ofβ2 of BOB completely prevented the fat‐bloom after the 38/20 test, although the seeding of all of the other materials and conditions caused the fat‐bloom by this thermo‐cycle test. The seeding of pseudo‐β’ of BOB did not prevent the fat‐bloom, although the demolding property was improved. In the case of the seed of β of SSS, both the demolding and fat‐bloom stability were not improved. We concluded that the seeding ofβ2 of BOB revealed the most desirable, influences on the demolding and the fat‐bloom stability of dark chocolate. This conclusion suggests the usage ofβ2 of BOB as the most preferable seed material in the solidification of dark chocolate, since the crystallization rate was also enhanced by this material as described in Paper I.