Oct 1, 2025 · Do you test chocolates only in a lab? No. We combine controlled sensory evaluations with real-world use—storing, transporting, pairing, and serving chocolate in everyday scenarios to see …

Learn how chocolate testing evaluates taste, texture, and quality to ensure premium standards for consumers, chocolatiers, and manufacturers.

Sensory testing plays a crucial role in the chocolate industry by ensuring product quality through various assessment methods. These tests analyze the visual, aromatic, textural, and taste aspects of …

Chocolate can be described as a suspension consisting of non-fat particles (sugar and cocoa solids and, eventually, milk powder particles) dispersed in cocoa butter as a continuous phase. The textural […]

Tests for chocolate and confectionery The basis for assessing the requirements for cocoa and chocolate products is the Cocoa Regulation. This applies to the composition and to the declaration. Sensory, …

lling in other confections. To make baking choco-late and candy bars, chocolate liquor is further processed with s gar and other ingredi-ents. Chocolates can vary in amounts of cocoa particles, …

Dec 18, 2023 · We will go through various factors that determine chocolate quality and discuss how to tell if chocolate is high-quality or not. Keep reading as we unravel the secrets that elevate chocolate …

Learn how to tell if chocolate is hard or soft with simple sensory tests like the 'snap' and visual sheen. Understand the science of tempering and ingredients.

The Sensory Evaluation of Unroasted Cacao Beans as Coarse Powder, sometimes referred to as the “ICCR protocol” or the “field method,” was developed in 2015-16 by former chocolate maker Colin …

Cocoa powder is the leftover component after cocoa butter has been extracted from chocolate liquor, which is made by grinding roasted cocoa beans into a liquid state. Chocolate is made from the …