Avoid Chocolate Bloom
Chocolate can vary in colour without its quality or taste facing negative effects. However, avoid chocolate bloom — an unwanted white layer over the finished chocolate that impacts colour, flavor, and texture. Chocolate bloom appears for several reasons — whether it is fat-based or sugar-based — including processing errors, temperature fluctuations, or recipe design.
Continuous colour monitoring is essential to identifying and reversing chocolate bloom before it affects the final batch.
Consider the Gloss
Chocolate is one of the only foods — besides cheese — in which gloss and finish contribute to its final appearance. Think about the last time you went to a chocolatier. Which piece of chocolate stood out the most? Was it glossy or dull?
A dull chocolate finish may indicate problems with how it was cured, making it initially less appealing. Measure the colour of your chocolate bars using a spectrophotometer for advanced colour and finishing data.
Use Aeros for Precision
Chocolate bars, truffles, and other chocolate assortments vary in shape, size, and colour. For this reason, the best way to perform chocolate bar colour measurement is with the Aeros.
The Aeros is a specialty colour measurement spectrophotometer that uses reflectance-only features for irregularly shaped or textured products. It has a large rotating platform to test samples from every angle. This machine will automatically adjust the height of the no-contact sensor for quick efficiency and reduced cleanup time.
To make the process even easier, follow along with our Aeros guide for measuring the colour of chocolate bars.