Foamed chocolate filling
To achieve a soft and creamy chocolate filling by the formation of a microfoam with N2 and overrun over 50%.
- Heat sensitive process
- High energy requirement due to high viscosity
- Proper cooling system to ensure the fat crystals formation
- Natural product required
How did we achieve it?
Formation of fat crystals during tempering chocolate play vital roles in defining the structure, mechanical properties and appearance of chocolate products and temperature is crucial to control this process.
The characteristics of fat foams are dominated by the fat crystal network. Higher overrun and foamability are achieved due to the presence of higher melting fat crystals which provide enough structure to stabilize the N2 bubbles1. This behavior is also seen in a whipped praliné filling containing a mix of oil in which the foam stability was achieved with the right crystal content2.
1 Mishra, K. (2016). Foamability of confectionery related fat systems—The impact of fat crystal network [Institute of Food, Nutrition and Health Laboratory of Food Process Engineering]. ETH Zurich.
2 Sato, K. (2009). Microstructures of fat crystals examined with synchrotron radiation microbeam x-ray diffraction techniques. AOCS Conference: Crystallization of Lipids, Nucleation to Application. Toronto
Want to learn more?
- Afoakwa, E. O., et al. (2008). Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89(2), 128–136.
- Vieira, J., & Sundara, R. (2011). Chocolate aeration: Art or science? Newfood Magazine, 14, 65.