December 21, 2011
I have a chocolate problem. We are producing 5-kg blocks of compound chocolates (composed of almost 43% hydrogenated fat and the rest is cocoa powder) cooled in a cooling cabinet or what we call Paternoster. The problem with this chocolate is that after it is out of the cooling cabinet, there are deep waves on the surface of the hardened chocolate. What could be the cause of this and how can we avoid this?
I would appreciate all the help you can give.