Investigation of the causes of gloss inhomogeneities on the surface of chocolate and ways to avoid them

Gloss is a key criterion for chocolate quality and therefore for consumer acceptance. Gloss inhomogeneities, i.e. shiny and matt spots on the chocolate surface, are still a problem for manufacturers, as they occur even after apparently optimal pre-crystallization and cooling of the chocolate. The research work presented deals with the clarification of the complex interactions between dark chocolate in contact with different mold materials (of different polarity and roughness) and focuses on changes in the surface properties and structure of the chocolate. Results on polarity, gloss, AFM surface topography and calculated roughness of the chocolate and mold surface are presented. Based on these results, the relationship between the surface properties of mold and chocolate and the occurrence of gloss inhomogeneities are described.