Chapter 6: Crystallising the Fat in Chocolate Check Access

In order for a product to be sold as chocolate most of the fat inside it must be cocoa butter. This chapter will explore the fat in chocolate, which is made up of several different triacylglycerols (triglycerides), each of which will solidify at a different temperature and at a different rate. To make it even more complicated, there are six different ways that the individual crystals can pack together. What makes it difficult for the chocolate maker is that only one of these six forms will give the product the good gloss and snap on breaking that makes it so attractive to the purchaser. The different forms have different physical properties that determine when they can or can't be used.