Interreg Atlantic Area
Creation of stable seed crystalline structured cocoa butter before moulding or enrobing

Objective: Creation of stable seed crystalline structured cocoa butter before moulding or enrobing

Chocolate Tempering and Enrobing System

Application of heat and shear on liquid chocolate to achieve stable seed crystalline structured cocoa butter before moulding or enrobing. Enrobing process uses a ‘waterfall’ of chocolate to coat a […]