Beyond Tempering: 5 Ways To Prevent Fat Bloom in Your Chocolate To Win in Hot Markets
Even your perfectly tempered chocolate blooms under supply-chain temperature swings in hot, humid markets like the Middle East and Asia-Pacific. Most commercial fixes come with drawbacks. Barrier coatings crack under thermal stress, while emulsifiers increase the E-numbers. Cocoa butter equivalents and substitutes improve thermal tolerance, but compromise mouthfeel. However, formulators at companies such as Hershey […]