Influence of cocoa and fat content on hardness and fracturability of dark chocolate

Abstract

The aim of the study was to evaluate the influence of cacao and fat content on hardness and fracturability in dark chocolate from two different producers (Heidi and Lindt). From each producer dark chocolates with 70-85% cocoa content were chosen, as follows: 75 and 85% cocoa content for Heidi brand, and 70 and 85% cocoa content for Lindt assortment. The content of fat was determined by weighing after an extraction in a SER148 Extraction Unit. Hardness and fracturability were measured at room temperature with a Mark 10 texturometer. The results obtained in texture profile analysis showed a strong influence of fat and cocoa content on the textural parameters of dark chocolate: the greater the content, the easily chocolate fractures.