Cocoa butter substitute in chocolate

Dutch Cocoa Powder (AKA cocoa powder)

June 10, 2020

The miracle of Latamarko Cocoa powder!

June 13, 2020

Cocoa butter substitute in chocolate and different uses

Cocoa butter is an essential part of chocolate. If cocoa butter products are produced without tempering, cocoa butter crystals form at different melting points. These nonhomogeneous crystals cause changes in the texture of the chocolate. Cocoa butter substitute in chocolate solves this problem. Latamarko is one of the companies that offers this substitute with very good quality

Cocoa butter substitute in chocolate and different uses

You’ve probably come across chocolates that have white patches of fat on their surface. This layer, which is called “chocolate bloom”, is the result of melting and re-cooling of chocolate throughout an inappropriate transport or storage. These chocolates do not have the texture and taste of the original product. Remember how disappointed and frustrated you were after buying such a product and decided never to buy from that chocolate brand again! If you have this experience, read the article “cocoa butter substitute in chocolate” to the end.

If your job is to produce and sell chocolate, you need to pay attention to what is said in the paragraph above so as not to ruin your customer’s shopping experience and lose her forever. OK! First of all, we need to see the reason for these changes in the texture of chocolate so that we can prevent it.

Latamarko cocoa powder

Cocoa butter is an essential and integral part of chocolate. An expensive product extracted from cocoa beans in a complex process. Typically, if cocoa butter products are produced without tempering, or re-melted and cooled again, cocoa butter crystals form at different melting points. This means not all parts of chocolate melt at the same time. These nonhomogeneous crystals cause changes in the texture of the chocolate and blooms appear on its surface.

So is there a solution to this problem?

Fortunately yes! The solution is to use cocoa butter substitute in chocolate. Although it is better to use natural types of cocoa butter, but finding a solution to this problem is also important. This substitute does not need tempering and will solve many of your problems with your chocolates. Latamarko is one of the companies that offers this substitute with very good quality

For more information about Latamarko cocoa butter substitute, read cocoa butter substitute text

Stability and shine using cocoa butter substitute in chocolate

Latamarko, producer of cocoa butter substitute in chocolate

Latamarko is one of the leading companies in the field of food production and export in Turkey. Having different production standards and ISO certifications, the company’s cocoa butter substitute has a very good quality. In terms of taste and melting point, this substitute is just like cocoa butter. It is heat resistant and does not melt at high temperatures. Its scope is wide, ranging from the production of molded chocolates to the coverage of products such as wafers, biscuits and marshmallows.