Structure, Texture, Sensory
Avoiding fat bloom – a whitish discoloration on the surface of chocolate - has always been a challenge for the chocolate industry. This whitish layer affects the appearance of the chocolate, although the product is still fine to consume. To prevent enrobed and filled-by-mold chocolates from early blooming, the Barry Callebaut Group developed a “cocoa barrier” that is placed between the filling and the inside of the outer-chocolate layer. Tests conducted up to one year after production showed that the chocolate products with a cocoa barrier did not bloom whilst the control chocolate products (without the protection) showed pronounced bloom.