Filled chocolate products are very popular, but they can easily lose quality during production and storage.
Filling lipids might influence the crystallization behavior of the chocolate. As cooling is cost intensive, cooling time during production is reduced to a minimum. However, an altered crystallization behavior might lead to insufficient crystallization, resulting in unstable products.
Make a guess: Which filling is particularly vulnerable to insufficient cooling?
This quiz is part of:
- Chemistry Advent Calendar,
ChemViews Mag. 2015.