The impact of moulding and cooling process on the hardness and colour of praline couverture chocolate filled with water-based filling

Abstract

Abstract Praline chocolate stability is highly influenced by the production process. Good quality praline has a smooth and shiny surface, without bubbles, cracks, and bloom. Stable praline can be able to resist the migration of the filling so it has a longer shelf life. The aim of this research was to examine the influence of moulding temperature and shell formation time on the stability of praline couverture chocolate with water-based filling. The moulding temperature used 3 temperature variations, namely 28°C, 30°C, 32°C. Shell formation time used 2 variations, namely 5 and 15 minutes. Praline samples was matured at a storage temperature of (16-20°C) for 14 days. The chocolate quality parameters tested were hardness and colour (L*, a*, b*, C*, h°). Results showed that pralines molded at 32°C were harder and had better colour appearance than the pralines moulded at 28°C and 30°C. This conditions also occur in the praline made with shell formation time of 15 minutes. Result of decision-making test using TOPSIS method showed that the best sample was T32 S15 praline with a preference value of 0.937.