Life question: who stole the delicious chocolate?
Why does chocolate frost? Why is the melted chocolate not as good as it used to be?
Chocolate is a popular delicacy all over the world. it is smooth and sweet, and it is quite durable to store. However, the chocolate is still easy to grow frost on the surface after it has been kept for a long time, and the taste is not as good as it used to be.
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what is this white cream? It is caused by the migration of fat from the inside of chocolate to the surface and then crystallization again. A study published in Applied Materials and Interfaces found that the migration of these liquid fats is likely to be a capillarity. If you reduce the pores in the chocolate structure, you can reduce the formation of frost, while storing chocolate in a cool, but not too cold place can reduce the amount of liquid fat in the chocolate. this also helps to eliminate whitening-18 degrees Celsius seems to be the best temperature.
in addition, we may also have a feeling in life that after the hot chocolate melts, it doesn't feel as good as it used to be even if it is cooled. If you simply melt the chocolate on the market and pour it into your mold and then condense, it will taste different. Why?
an important reason for this is that cocoa butter in chocolate is a polycrystalline substance. It has several crystalline states, and which one is formed has a lot to do with the way it is heated and cooled by amp; In addition to the soft raw chocolate, good chocolate usually requires cocoa butter to form a high melting point crystal so that it has a smooth and beautiful appearance and can only dissolve in the mouth but not in the hand (that is, it is a stable solid at room temperature. It won't melt in the hand immediately). Simply letting the melted chocolate cool directly usually does not meet the requirements for the formation of this "good crystal form".
what should I do? Chocolate producers will join a "temperature adjustment" process. If you want to make chocolates at home, you can poke and read the original text to see a relatively easy way to adjust the temperature ~