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Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of

Moderate Hardness

Article  in  Journal of the American Oil Chemists' Society · January 2014

DOI: 10.1007/s11746-013-2357-2

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J Am Oil Chem Soc (2014) 91:39–48
DOI 10.1007/s11746-013-2357-2
ORIGINAL PAPER
Physical Properties of Chocolate with Addition of Cocoa
Butter Equivalent of Moderate Hardness
Aleksandra M. Torbica • Biljana S. Pajin •
Radovan P. Omorjan • Ivana S. Lončarević •
Jelena M. Tomić
Received: 1 April 2013 / Revised: 31 July 2013 / Accepted: 19 September 2013 / Published online: 8 October 2013
 AOCS 2013
Abstract In this study, the fat phase of chocolate samples
which contained cocoa butter from Ghana and cocoa butter
equivalent (CBE) of moderate hardness was analyzed.
Physical properties and shelf life of chocolate depend on
the fat phase behavior as well as the amount and compo-
sition of added CBE. The laboratory-made chocolate
samples were tempered at three different pre-crystallization
temperatures (25, 27 and 29 C), with three different
concentrations of CBE, amounting to 3, 5 and 7 %, cal-
culated on chocolate. The color and other physical attri-
butes of chocolate samples were investigated by the
following analytical methods: thermoreographic measure-
ment, solid fat content (SFC) of chocolate, Blooming test
(thermo-cycle test 32/20 C) and color measurement. It
was found that using CBE of moderate hardness did not
change the melting properties of chocolate in relation to the
investigated cocoa butter from Ghana (of moderate hard-
ness). It was found that all three applied temperatures of
pre-crystallization are optimum for the chocolate mass with
the addition of the investigated CBE under the given
measurement conditions. At all these temperatures, the
chocolate had excellent fat bloom resistance.
Keywords Chocolate  Cocoa butter equivalent of
moderate hardness (CBE)  Color  Fat blooming 
Solid fat content (SFC)
A. M. Torbica (&)  J. M. Tomić
Institute of Food Technology, University of Novi Sad, Bulevar
cara Lazara 1, 21000 Novi Sad, Republic of Serbia
e-mail: aleksandra.torbica@fins.uns.ac.rs
B. S. Pajin  R. P. Omorjan  I. S. Lončarević
Faculty of Technology, University of Novi Sad, Bulevar cara
Lazara 1, 21000 Novi Sad, Republic of Serbia
Introduction
The structure and other quality characteristics of food pro-
ducts with substantial amounts of fat depend on the mac-
roscopic properties of the fat crystal network formed within
the finished product [1]. The macroscopic properties of this
fat crystal network depend on chemical composition, solid
fat content (SFC) and the crystal habit of fat. Crystal habit
includes the polymorphism of the solid state, size and shape
of the crystallite, as well as the spatial distribution of the
network mass. Moreover, SFC and crystal habit are strongly
affected by heat, mass, and momentum transfer during the
crystallization process [2]. Pulsed nuclear magnetic reso-
nance (pNMR) is the only non-destructive direct method for
the determination of SFC [3].
When triacylglycerols are cooled from the melt to a
temperature below their melting point they undergo a
liquid–solid transformation to form primary crystals with
characteristic polymorphism. These primary crystals grow
into each other to form clusters, resulting in the formation
of a continuous three-dimensional network [4]. Continuous
lipid composition in chocolate influences mouthfeel and
melting properties. Chocolates are solid at ambient tem-
peratures (20–25 C) and melt at the oral temperature
(37 C) giving a smooth suspension of solid particles in
cocoa butter and milk fat. The oral epithelia are also sen-
sitive to gradations of smoothness which selects for
desirable lipid crystal forms [5]. The preferred form of
cocoa butter for edible consumption is form V, which is a b
form. However, it is not the most stable form of cocoa
butter crystals. The most stable is form VI, another sub-
phase of the b polymorph [6]. For initiating crystal form V,
a pre-crystallization step has to be applied before the
chocolate is molded and solidified [7]. Tempering is a
controlled pre-crystallization process employed to induce
123
40
the most stable solid form of cocoa butter in finished
chocolates. The process consists of shearing chocolate
mass at controlled temperatures to promote crystallization
of triacylglycerols in cocoa butter to effect good setting
characteristics, foam stability, demolding properties,
product snap, contraction, gloss and shelf-life characteris-
tics. Time–temperature regimes and shearing are employed
to induce nucleation of stable polymorphs with the for-
mation of a three-dimensional crystal network structure
influencing the microstructure, mechanical properties and
appearance of the final product [8].
The formation of a fat bloom on chocolate is a major
problem in the confectionery industry and adversely affects
the appearance and texture of the chocolate [9]. This
physical phenomenon is caused by the dispersion of light
on the small fat crystals that are formed on the surface of
and deprives chocolates of a smooth appearance, a bright
color, and gloss [10]. Fat bloom occurs due to poor tem-
pering, addition of incompatible fats, incorrect cooling
methods, warm or fluctuating storage temperature, abrasion
or finger marking. Bloom formation has been assessed by
color techniques using colorimeters, image analyses and by
visual inspection [11].
Fat bloom can be prevented by good control of the pre-
crystallization process, addition of foreign fat (through
proper formulation), or a combination of both [12]. Cocoa
butter alternatives can be classified into three groups: (1)
cocoa butter substitutes (CBS), fats based on palm kernel
oil or coconut oil, (2) cocoa butter replacers (CBR), non-
polymorphic non-lauric fats based on partially hydroge-
nated oils, and (3) cocoa butter equivalents (CBE), poly-
morphic non-lauric fats that are defined as fat or fat blends
with a similar melting profile, composition and polymor-
phism as CB, which should be compatible with cocoa
butter [13]. On the other hand, cocoa butter alternatives
cost considerably less than cocoa butter, and have a more
uniform nature [14]. Legally, such vegetable fats are per-
mitted at levels up to 5 % in the EU for a product to be sold
as chocolate [15].
The aim of this study was to investigate the influence of
cocoa butter equivalent (CBE) of moderate hardness on
physical properties of chocolate and to compare those results
to the influence of soft CBE (published in a previous paper).
Materials and Methods
Materials
The chocolate mass for dark chocolate producing was
produced in ‘‘Banat’’ (Vršac, Serbia) and obtained after
24 h of the conching process at 72 C. Fat content was
34.55 %.
123
J Am Oil Chem Soc (2014) 91:39–48
Chocolate samples obtained from the chocolate mass
containing cocoa butter from Ghana with and without
addition of CBE were prepared under laboratory condi-
tions. The cocoa butter from Ghana used belongs to the
cocoa butter group of moderate hardness and CBE of semi
hard consistency commercial name Illexao 30-61 was
produced by ‘‘Aarhus Olie’’ (Arhus Karlshamns, Sweden).
The melting point of cocoa butter from Ghana is
36.1 C. The solid fat content of cocoa butter from Ghana
at different temperature is 84.24 ± 3 %; r = 1.00 (20 C),
76.23 ± 3 %; r = 1.00 (25 C), 44.06 ± 2 %; r = 0.67
(30 C) and 2.28 ± 3 %; r = 1.00 (35 C).
The melting point of Illexao 30-61 is 32–35 C. The
solid fat content of Illexao 30-61 at different temperature is
71.0 ± 4 %; r = 1.33 (20 C), 63 ± 3 %; r = 1.00
(25 C), 47 ± 4 %; r = 1.33 (30 C) and 4.0 ± 4 %;
r = 1.33 (35 C) [16].
The samples of chocolate mass were tempered at three
different pre-crystallization temperatures (25, 27 and
29 C) and three different quantities of CBE were added
(10, 15 and 20 % calculated on the total fat content), so the
final concentrations of 3, 5 and 7 % of CBE calculated in
the chocolates obtained.
For measurement of curves of relative reflectance,
different commercial dark chocolates taken from the
market were used for comparison with laboratory made
chocolate.
Methods
Preparation of Chocolate Mass Samples
for Pre-Crystallization Process
The pre-crystallization of the refined chocolate mass was
performed in a laboratory precrystallizer—a modified
Brabender farinograph. The process of pre-crystallization
was controlled indirectly by the changes of the mass
resistance during mixing, which is registered on a force/
time diagram—the thermoreogram. The scheme of pre-
crystallization process is shown in Fig. 1 [17].
The torque value is a criterion for the viscous behavior
of the chocolate mass and it depends on the crystallization
extent of the chocolate mass [18].
The concentration of cocoa butter equivalent that was
added to the chocolate mass was 10, 15 and 20 % calcu-
lated on the total fat content, or 3, 5 and 7 % calculated on
the chocolate mass. Total fat content in the chocolate mass
increased from 34.55 % in reference chocolate to 39.13 %
in samples of chocolate with the addition of the highest
amount of CBE. The same level of fat in the reference
sample and samples of chocolate mass with the addition of
10 and 15 % of investigated CBE were corrected by adding
cocoa butter. The content of fat in all tested samples was
J Am Oil Chem Soc (2014) 91:39–48
Fig. 1 The scheme of the pre-crystallization process of the chocolate
mass
adjusted to the same level by the addition of cocoa butter
and it was 39.13 %.
The process of pre-crystallization was controlled indi-
rectly by the changes of the mass resistance during mixing,
which was registered on a force/time diagram—a ther-
moreogram (force expressed as torque in Nm).
The samples of chocolate with no addition of CBE were
prepared at each applied temperature of pre-crystallization
and treated as reference samples of chocolate.
All molded samples were solidified by cooling in an
ultrathermostat at temperature 20 C for 180 min [17].
After removal from the molds, the samples of chocolate
were wrapped in aluminium foil and kept in a thermostated
chamber at 20 C to stabilize. The quality of chocolate
samples was tested after 7 days of stabilization.
Analytical Methods for Evaluation of Laboratory-Made
Chocolate Samples
As in our previous work [17] the following analytical
methods were used:
Thermoreographic measuring was used for chocolate
mass pre-crystallization, obtaining a thermoreographic
curve with characteristic values: s1 nucleation time (min);
s2 time to the achieving the torque maximum (min); Mo
initial torque (Nm); Mmax torque maximum (Nm); Mobl
o o
torque of pre-crystallization chocolate mass (Nm) [19].
Solid fat content (SFC) of chocolate was measured by
the nuclear magnetic resonance (NMR) technique, using a
Bruker minispec 20 mq NMR [20, 21]. Chocolate samples
were carefully cut into small pieces, placed in a test tube
and compressed with a stick to a height of 1 cm. Tubes
were kept in an ice water bath for 90 min and then 10 min
41
on the first applied temperature of 10 C. After that the
liquid signal was measured. The same procedure was
repeated at the following temperatures 20, 25, 27.5, 30,
32.5, 35, 40 C. Soybean oil, tempered at 60 C was used
as a standard, which liquid signal was read in parallel. The
SFC of chocolate was calculated as a difference between
the liquid signal of the chocolate sample and that of soy-
bean oil [22].
Blooming test (thermo-cycle test 32/20 C) was per-
formed as thermal treatment of chocolate samples causing
rapid graying. Chocolate samples were alternately heated
at a temperature of 32 C for 12 h, and then cooled at
20 C for a period of 12 h [23]. One cycle lasted for 24 h.
Based on former experience, the number of cycles of the
thermo-cycle test was defined as 30. Loss of gloss was
visually evaluated after each cycle during the thermo-cycle
test 32/20 C. Color measurements (surface lightness, total
color difference and curves of relative reflectance) were
performed according to CIE, CIEL*a*b* and Hunter sys-
tems, using a tri-stimulus photoelectric colorimeter MOM
Color 100. Before measurements, the equipment was
adjusted using an appropriate white standard according to
regulations for this purpose. The Y value presents directly
the criterion for average reflectance, or brilliance of the
object [24, 25].
Curves of relative reflectance of chocolate were recorded
using a spectrophotometer MOM Color 100. 16 filters for 16
wavelengths ranging from 400 to 775 nm and a distance of
25 mm were applied, where reflectance curves of specific
appearance and color were made. Characteristic maximum
reflectances were discussed in correlation with a visual
impression on investigated chocolate samples. The possi-
bility of definition of value limits for relative reflectance
(r) at wavelengths 550, 600, 700 and 775 nm as an indi-
cation of chocolate blooming was also investigated [26].
Whiteness Index (WI) was calculated according to
Eq. (1) [27, 28]:
h i1=2
WI ¼ 100  ð100  L Þ2 þ a2 þ b2 ð1Þ
The whiteness index is useful information about changes
in texture properties of samples of CBE and chocolate [20,
21]. The whiteness index measures the kinetics of color
changes on the surface of chocolate caused by fat migration
from the interior, which leads to certain changes in the
structure and texture of the product [14, 29–31].
Statistical analysis
In the statistical analysis, regarding the multiple linear
regression—linear parameters, it is common to use the
models which include the polynomials of the explanatory
variables up to the second degree [32, 33].
123
42
Therefore, the linear regression equation was obtained
by using a full quadratic model, Eq. (2):
z ¼ B0 þ B1 c þ B2 t þ B3 c2 þ B4 ct þ B5 t2 ð2Þ
where B0…..B5 are polynomial regression coefficients,
The explanatory variables c is the concentration of CBE,
t is the temperature of pre-crystallization of chocolate mass
The response variable z is the characteristic value of the
thermoreogram and color parameters
In CIE, CIELab and Hunter systems, results are given as
the mean values for three measurements. Significance of
differences between the results obtained was analyzed by
the Analysis of Variance (ANOVA) and Tukey Test.
For all calculations, statistical software Statistica 8.0
(Statsoft, Tulsa, USA) was used.
Results and Discussion
Thermoreographic Measurement
Statistical analyses were carried out only for those
parameters of thermoreographic measurements whose
values we supposed depended on the temperature of pre-
crystallization or/and concentration of CBE.
The Value of Nucleation Time (s1) of the Chocolate
Mass
The intention was to use the common full quadratic sta-
tistical model in order to optimize the influence of con-
centration of added CBE and pre-crystallization
temperature on nucleation time. It appeared that a similar
conclusion to the one in the previous paper [17] could be
obtained. Actually, linear regression modeling showed
neither the concentration dependence nor the influence of
interaction between the temperature and concentration. The
only remaining factor which influenced the nucleation time
of chocolate mass (s1) was the temperature of pre-
crystallization.
Therefore, the dependence of nucleation time of choc-
olate mass (s1) on the pre-crystallization temperature
which could be used as a model for our experimental
results is described by the following regression equation,
Eq. (3):
s1 ¼ 644:2 þ 27:5t ð3Þ
here is: s1 nucleation time (min), t pre-crystallization
temperature (C).
The fit is described with R2 = 0.82, adjR2 = 0.8,
p \ 0.001.
123
J Am Oil Chem Soc (2014) 91:39–48
The Value of Maximum Torque (Mmax
o )
of the Chocolate Mass
Regarding the influence of temperature and concentration it
appeared that again only the temperature exerts a signifi-
cant influence. The dependence of the maximum torque of
the chocolate mass (Mmax
o ) on CBE concentration and pre-
crystallization temperature is described by the regression
equation Eq. (4):
Momax ¼ 1146  35:31t ð4Þ
where is Mmax o Torque maximum (Nm), t pre-
crystallization temperature (C).
The fit is described with R2 = 0.99, adjR2 = 0.99,
p \ 0.001.
Statistical analysis of parameters of thermoreographic
measurements confirm that processing conditions in pre-
crystallization phase do not depend on the amount of CBE
used, but only on the pre-crystallization temperature. It
means that the CB and CBE used are highly compatible
and they give chocolate of optimal quality at a lower pre-
crystallization temperature which favors shorter nucleation
time and a higher maximum torque of the chocolate mass.
Solid Fat Content
Figure 2 (a, b, c) presents the SFC curves of chocolates
with and without CBE of moderate hardness at pre-crys-
tallization temperatures of 25, 27 and 29 C. Error bars
were within symbol size (not represented in Fig. 2) because
the standard deviations of the replicated measurements had
quite small values.
Compared to cocoa butter, CBE Illexao 30-61 has
smaller values of SFC over the temperature range
10–30 C, and higher values within the temperature range
30–40 C [34].
With the addition of 3 % of CBE Illexao 30-61 SFC
curves of chocolates, tempered at 25, 27 and 29 C are very
close and have a similar flow. With increasing the con-
centration of CBE the curves become more separated. It is
obvious that chocolate tempered at 29 C with the addition
of all applied concentrations of CBE has the highest values
of SFC in the temperature range 10–35 C. This can be
explained as being a consequence of the larger value of the
SFC of CBE Illexao 30-61 comparing to cocoa butter in the
above temperature range, and the manufacturer’s recom-
mendations [35] say that Illexao 30-61 needs to be tempered
at common temperatures for this purpose because it is
produced as a copy of cocoa butter from Ghana. In this way,
there is no physical resemblance to chocolate with the
addition of this kind of CBE and also increases the possi-
bility of its higher dosage in chocolate. It is noticeable that
J Am Oil Chem Soc (2014) 91:39–48 43

Fig. 2 SFC curves of chocolates with and without of moderate hardness CBE at pre-crystallization temperatures of 25, 27 and 29 C (error bars
were within symbol size)

the SFC values of the samples of chocolate in the temper-

ature range 35–40 C increase with increasing concentra-
tion of CBE Illexao 30-61 to 7 %. Therefore, it is possible
to use the CBE Illexao 30-61 in order to achieve a greater
value of SFC in chocolate, and, if necessary, adjust the
direction of the crystallization properties of cocoa butter, as
is the case of chocolate intended for warmer climates.

Chocolate Shelf-Life Determination—Resistance

to Blooming

In this paper, beside the color changes, the surface gloss of

chocolate was also registered because it was determined
that the temperature of pre-crystallization has a much
greater impact on surface gloss than on the color [11].
The dynamics of changes in color and gloss of chocolate
samples in dependence on CBE concentration and pre-
crystallization temperatures are presented in Fig. 3.
The total number of cycles until the appearance of loss
of gloss of chocolate or the resistance to blooming of
chocolate samples depends primarily on the temperature of
pre-crystallization, and the dynamics of blooming varies
between individual samples. Unlike in the case of choco-
late with the addition of soft CBE Illexao 30-71, in the
sample of chocolate with the addition of 7 % of CBE 30-61
tempered at 25 C the loss of gloss could not be determined
visually even after 30 cycles.
Sensory evaluation showed that the samples of chocolate
tempered at 27 C had the slowest, and chocolate samples
tempered at 29 C had the fastest lose of gloss surface,
whereby during 30 cycles of thermo-cycle test in any of the
samples of chocolate has been no occurrence of blooming.
Fig. 3 Blooming intensity during thermo-cycle test
Obviously the crystals mixture of investigated CBE and
cocoa-butter change their physical properties and their recrys-
tallization during the thermo-cycle test, in which occurred new
forms of polymorphs, cannot be visually identified.
Duration of the thermo-cycle test, or the number of
cycles of living, is based on previous experience and
established as 30.
Test results show that increasing the concentrations of
CBE at a pre-crystallization temperature of 27 C leads to
the slowest and the temperature of pre-crystallization of
29 C to the fastest process of loss of gloss of chocolate.
Sensory evaluation showed that in all the samples of
chocolate there was no appearance of blooming within the
applied number of cycles, showing that the applied

123
44 J Am Oil Chem Soc (2014) 91:39–48

Table 1 Results of color measurement in CIE, CIELab and Hunter systems before the thermo-cycle test are presented in dependence on CBE
concentration and pre-crystallization temperature
Before thermo-cycle test Pre-crystallization temperature

Parameters 25 C 27 C 29 C

Concentration of CBE

0% 3% 5% 7% 0% 3% 5% 7% 0% 3% 5% 7%

CIELab system
a* 17.42h 10.50b 9.87a 11.01e 12.07g 10.74d 10.56bc 11.14e 10.69cd 11.13e 11.48f 10.45b
b* 7.29a 10.20f 9.84e 10.08f 10.76g 10.05f 10.09f 11.61h 10.77g 9.63cd 9.58b 9.78de
* a b b c efg de c def cd fg cd
L 23.70 25.80 25.59 26.27 26.93 26.64 26.24 26.79 26.50 27.07 26.50 27.12g
DE*ab 71.38 g
68.16 f
68.21 f
67.78 e
67.44 bc
67.36 b
67.73 de
67.53 bc
67.59 cd
66.96 a
67.57 cd
66.80a
DC*ab 17.36 g
13.12 c
12.42 a
13.41 d
14.65 f
13.19 c
13.09 c
14.57 f
13.65 e
13.20 c
13.43 d
12.79b
DL*ab -68.55 a
-66.45 c
-66.66 b
-65.98 d
-65.32 h
-65.60 f
-66.01 d
-65.46 g
-65.75 e
-65.18 i
-65.75 e
-65.12j
DH*ab 9.70 g
7.65 bc
7.43 a
7.81 cde
8.16 f
7.72 bcd
7.66 bcd
7.92 e
7.74 bcd
7.83 de
7.94 e
7.62b
CIE-system
k (nm) 620.0f 593.7bc 593.7bc 595.0cde 594.5bcde 594.3bcde 594.2bcd 591.0a 593.0b 595.8de 596.0e 620.0bc
Hunter-system
LHu 20.02a 21.63f 21.47c 22.00e 22.51d 22.29f 21.97f 22.40h 22.18 g
22.62c 22.18bc 22.67b

Values are means of three determinations

Values in the same row with the same superscript are not statistically different (P \ 0.05)
a* Presence of red, b* Presence of yellow, L* Lightness, DEab* Total color difference, DCab* Color fullness, DLab* Total lightness difference, DHab* Total tonality
difference; k dominant view length; LHu Lightness

Table 2 Results of color measurement in CIE, CIELab and Hunter systems after the thermo-cycle test are presented in dependence on CBE
concentration and pre-crystallization temperature
After thermo-cycle Pre-crystallization temperature
test
Parameters 25 C 27 C 29 C

Concentration of CBE

0% 3% 5% 7% 0% 3% 5% 7% 0% 3% 5% 7%

CIELab system
a* 9.70d 9.00a 9.83f 10.14g 10.39j 9.64c 9.42b 10.30i 10.23h 9.74de 9.77e 10.36j
* f i i j h b c k g e a
b 9.87 10.35 10.38 10.57 10.19 9.40 9.58 10.80 10.05 9.81 9.28 9.73d
* f h g b i e d j c e c
L 32.98 33.30 33.11 30.94 33.54 32.87 32.74 34.35 31.55 32.83 31.55 30.85a
DE*ab 60.98 c
60.62 b
60.96 c
63.15 g
60.62 b
61.01 c
61.12 d
59.92 a
62.50 f
61.13 d
62.30 e
63.15g
DC*ab 12.32 c
12.19 b
12.78 e
13.13 g
13.03 f
11.95 a
11.91 a
13.41 h
12.82 e
12.31 c
11.95 a
12.70d
DL*ab -59.27 b
-58.94 b
-59.14 b
-61.30 a
-58.71 b
-59.38 b
-59.51 b
-57.90 c
-60.70 a
-59.42 b
-60.70 a
-61.40a
DH*ab 7.38cd 7.17a 7.45e 7.56f 7.61fg 7.33c 7.27b 7.62g 7.56f 7.39d 7.37cd 7.59fg
CIE-system
k (nm) 593.0a 591.0a 592.0a 592.0a 594.0a 594.0a 593.0a 593.0a 594.0a 592.50a 594.0a 594.0a
Hunter-system
LHu 27.44f 27.71h 27.54g 25.74b 27.91i 27.34e 27.23d 28.60j 26.24c 27.31e 26.24c 25.67a

Values are means of three determinations

Values in the same row with the same superscript are not statistically different (P \ 0.05)
a* Presence of red, b* Presence of yellow, L* Lightness, DEab* Total color difference, DCab* Color fullness, DLab* Total lightness difference, DHab* Total tonality
difference; k dominant view length; LHu Lightness

concentrations of CBE act as an inhibitor of blooming at In addition, compared to soft CBE Illexao 30-71, CBE
lower temperatures, but at 29 C, despite the absence of of moderate hardness Illexao 30-61 exhibit a higher degree
blooming, appear less effective. of resistance to the phenomenon of blooming, probably due

123
J Am Oil Chem Soc (2014) 91:39–48 45

to greater compatibility with the used cocoa butter from

Ghana.

Surface Color Lightness

In Tables 1 and 2 the values of surface color for lightness

by Hunter (LHu) before and after the thermo-cycle test
32/20 C of chocolate samples are presented in dependence
on CBE concentrations and pre-crystallization temperature.
The results of surface color measurement of chocolate
samples before exposure to the thermo-cycle test 32/20 C
show that the samples tempered at 25 C had the lowest,
and the samples of chocolate tempered at 29 C had the
highest values of lightness. However, surface color mea-
surement of chocolate samples after exposure to the
thermo-cycle test shows increased values of lightness in all
samples, where samples of chocolate tempered at 29 C
had the lowest values.

Surface Color

In Tables 1 and 2, the results of color measurement in CIE

and CIELab systems before and after thermo-cycle test are
presented in dependence on CBE concentration and pre-
crystallization temperature.
Before exposure to the thermo-cycle test characteristics
of control samples without the addition of CBE showed
that red tone proportions were uniform in all samples,
while the proportion of yellow tone was the same at tem-
peratures 27 and 29 C, and at the same time higher
compared to samples tempered at 25 C.
With increasing concentration of CBE in all samples
of chocolate, the red tone practically does not change,
while the proportion of yellow tone with increasing
concentration of CBE at temperatures of 25 and 29 C
decreases, and at a temperature of 27 C increases only
by the addition of 7 % of CBE. The control sample of
chocolate tempered at 25 C and the chocolate sample Fig. 4 Reflectance curves of bloomed commercial chocolates
with the addition of 7 % of CBE tempered at 29 C are (a, b) and reflectance curve of investigated laboratory chocolate
in the red, while all other samples are in the orange part sample (c)
of the spectrum. The values of total color impression
show that all the samples of chocolate have more Curves of Relative Reflectance
expressed color in relation to the control sample tem-
pered at 25 C and all of them have uniform coloration. In both commercial chocolate samples (a and b), the
Chocolate samples tempered at 25 C are darker and characteristic expressed peaks at wavelengths (k) 550 and
have lower values of surface lightness compared to the 600 nm in the chromatic and at 700 and 775 nm in the
other samples. achromatic part of the spectrum are obvious.
After thermo-cycle testing, all samples became brighter This sample of laboratory prepared chocolate is cate-
and less glossy. The ratio of red tone is the most reduced in gorized as having an excellent sensory quality. In sensory
samples tempered at 27 C, while the ratio of yellow tone evaluation, this sample is well evaluated for shape, color
increased in chocolate samples tempered at 25 C. The and surface gloss. After thermo-cycle testing 32/20 C, the
measured wavelengths of all chocolate samples are in the same sample showed the lowest measured value for the
orange part of the spectrum. lightness of color, which means that it showed the lowest

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46 J Am Oil Chem Soc (2014) 91:39–48

Table 3 Measured DE*ab values obtained for chocolate with CBE in relation to the reference starting chocolate sample before and after the
thermo-cycle test
Pre-crystallization temperature (C) Before the thermo-cycle test After the thermo-cycle test
DE*ab Eye perception DE*ab Eye perception

25 7.44–8.18 Can be distinguished precisely 0.90–2.19 Can be noticed

27 1.26–1.78 Can be noticed 1.02–1.39 Can almost be noticed
29 1.19–1.42 Can almost be noticed 0.78–1.38 Can almost be noticed
*
DEab Total color difference

Table 4 WI values for the chocolate surface by CIELab system before and after the thermo-cycle test
WI Pre-crystallization temperatures
25 C 27 C 29 C
CBE Illexao 30-61 concentration
0% 3% 5% 7% 0% 3% 5% 7% 0% 3% 5% 7%

Before thermo-cycle test 21.40a 24.37a 24.30a 24.77a 25.16a 25.18a 24.81a 25.04a 24.95a 25.60a 24.99a 25.73a
ef g f a h e d i b d c
After thermo-cycle test 31.57 31.90 31.60 29.40 31.97 31.53 31.41 32.68 30.06 31.42 30.24 29.40a
Difference 10.17 7.53 7.30 4.63 6.80 6.35 6.60 7.63 5.11 5.82 5.24 3.68
Average difference 7.41 6.85 4.96
Average difference* 6.49 6.86 4.91
Values are means of three determinations
Values of the same row with the same superscript are not statistically different (P \ 0.05)
WI Whiteness index
* Control (reference) sample not included

degree of loss of surface gloss (sensory is not specified).
Also, it shows significantly lower values of characteristic
peaks at wavelengths in the chromatic and achromatic part
of spectrum compared to the values of the same parameters
of reflectance curves of completely gray samples of dark
commercial chocolate produced by manufacturers 1 and 2
(Fig. 4a, b).
Compared with samples of chocolate with the addition
of soft CBE Illexao 30-71, it has the same values of peaks
at characteristic wavelengths as chocolate with the addition
of 3 % tempered at 25 C, and lower values in relation to
chocolate with the addition of 7 % tempered at 29 C [17].
This confirms the possibility of using recorded reflectance
curves as a measure of color quality and surface appear-
ance of chocolate samples based on the values of r (%) in
the chromatic spectrum. As curves were recorded in sam-
ples of chocolate before thermo-cycle testing, based on
their r (%) values in the achromatic part of the spectrum, it
can be seen that the higher values indicate a recent phe-
nomenon of loss of gloss and blooming in relation to
chocolates with minor r values (%) at wavelengths 700 and
775 nm.
Total Color Difference of Chocolate (DE*ab)
In Table 3 the measured values DE*ab of laboratory-made
chocolate samples with addition of CBE are given in
relation to the reference chocolate sample before and after
the thermo-cycle test. The range of DE*ab values refers to
the portion of 3–7 % CBE.
Values of DE*ab measured after thermo-cycle test were
not in accordance with visual estimation of gloss loss
during the thermo-cycle test 32/20 C, namely the fastest
gloss loss was noticed in chocolate samples tempered at
29 C which had the lowest DE*ab values.
In comparison to the reference chocolate without CBE,
the values of DE*ab measured in samples tempered at 25
and 27 C were perceptibly different to the human eye
before thermo-cycle testing than after the test. In the case
of samples tempered at 29 C, the human eye did not
register the change of spatial differences in color after the
test in relation to spatial differences of color before the
thermo-cycle test. Measured values of DE*ab after the test
are in accordance with the visual assessment of the
dynamics of gloss loss in the thermo-cycle test 32/20 C,

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J Am Oil Chem Soc (2014) 91:39–48
i.e. chocolate samples tempered at 29 C had the fastest
loss of surface gloss and, on the other hand, the lowest
values of DE*ab. Also, the average measured value of
DE*ab of chocolate samples tempered at 27 C is slightly
larger than the average value of the same parameter of
chocolate samples tempered at 25 C, which is not in
accordance with the dynamics of sensory evaluation of
gloss loss of chocolate, because the samples tempered at
27 C lost their gloss slightly slower in comparison with
the samples tempered at 25 C. The appearance of a
complete blooming of chocolate was not registered in any
of the samples regardless of the temperature of pre-
crystallization.
These relations indicate agreement with the interpreta-
tion of the same samples of chocolate with the addition of
soft CBE Illexao 30-71, i.e. it could be explained by the
possible existence of conflicting dependencies between
these parameters in the samples of chocolate tempered at
proper (25, 27 and 29 C) and improper temperatures.
Instrumental measurement of spatial color differences as
well as other parameters related to color give reliable
results, which shows that each sensory evaluation should
be accompanied by instrumental measurement, however, it
is not always possible to apply in practice.
Determination of the WI indicates, based on obtained
values and their average difference, that the most signifi-
cant changes in the crystal structure during the thermo-
cycle test took place in chocolate samples tempered at
25 C, and at least in samples of chocolate tempered at
29 C. This is in contrast with the results obtained in the
thermo-cycle test and the measured values of lightness and
the overall impression of color, as it is the case in addition
of soft CBE [17]. If we interpret the results as values of
changed crystallographic properties of mixed crystals of
cocoa butter and CBE we can consider that the biggest
structural change in terms of the maximum compatibility of
two fat crystals formed at 25 and 27 C, and at 29 C
compatibility is slightly lower, which sensory manifested
as accelerated loss of gloss (Table 4).
Conclusions
The addition of CBE of moderate hardness to cocoa butter
from Ghana caused the appearance of similar physical
attributes of chocolate in relation to referent samples
without CBE at all applied concentrations of CBE and all
pre-crystallization temperatures.
The pre-crystallization temperature manifested itself as
being a dominant influence on the values of the measured
physical parameters.
47
The amount of added CBE affected the visual properties
of the studied samples such as the prevention the gloss loss
of the chocolate surface and inhibition of blooming.
Recorded curves of reflectance in fresh chocolate sam-
ple that had higher values of relative reflectance in the
achromatic part of the spectrum (700 and 775 nm) pre-
dicted the gloss loss sooner than in chocolate samples with
lower values of relative reflectance in the same part of
spectrum.
Acknowledgments This work was supported by the Ministry of
Education, Science and Technological Development (Project number
TR 31014).
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