This document summarizes a project to develop a high melting point chocolate coating using low-cost ingredients. It describes the aims of maintaining properties similar to milk chocolate while increasing the melting point to between 45-50°C. Nine prototypes were created using different ingredient compositions to address issues like sandy texture and lack of sweetness. Sensory evaluation scores improved over iterations. Testing was limited by non-melting products and cocoa powder interfering with analysis. The project aimed to formulate a bakery chocolate coating with increased shelf life and stability for future work.

1. Project Mentor:
Mrs. Shairee Gangully
Aurik Bairagi
Aayushi Bhomia
Shalini Rastogi
Srijanee Biswas
Puja Mondol

2. 2
Aims & Objective
Basic Ingredients
Procedure
Sensory Evaluation chart
Troubleshooting
Product Testing
Literature Survey
Conclusion

3. • Making a High Melting point (in
between 45ºc-50ºc) Chocolate for
Coating.
• While maintaining the other properties
like Mouth feels, Texture, Colour,
Flavour & Appearance of the product
similar to Milk chocolate as far as
possible.
• Keeping the product Cost Effective by
the use of Low Cost Ingredients.
• Increasing the shelf life of the product.
3

4. With each Prototype we
adjusted the ingredient
composition to fix the
issues.
Prototype
1
Prototype
2
Prototype
3
Prototype
4
Prototype
5
Prototype
6
Prototype
7
Prototype
8
Prototype
9
Coco
Powder
50gm 12.5gm 12.5gm 25gm 25gm 25gm 15gm 10gm 10gm
Milk Solids 22gm 5.5gm 5.5gm 20gm 20gm - 30gm 17gm 17gm
Sugar 67gm 16.75gm 16.75gm 35gm 35gm 35gm 40gm 48gm 48gm
Hydrogenat
ed Fat
65gm 16.25gm 16.25gm 20gm 10gm 10gm 15gm 15gm 10gm
Butter - - - - 10gm 10gm 5gm 5gm 10gm
Oil - - - 5gm 5gm 5gm - 5gm -
Lecithin - - - 0.5gm 0.5gm 0.5gm 0.5gm 1gm 1gm
Egg White - 17gm - - - - - - -
Egg Yolk - - 12gm - - - - - -
4

5. 5
Caramelising the
sugar
Melting the fat
Adding the
cocoa powder-
milk powder
mixture
Tempering it
under 100ºc
Shitting on butter
paper & cooling
Testing

6. 9 Point Hedonic Scale
6
5.3
7.3
4.3
3.6
2.7
5
7.5
8
7.5
7.5
7.3
7.8
8
8
7.6
7
7
7.8
8
8.3
7.7
8.3
8.3
8
8.8
8.8
7.7
7.8
7.4
8.2
8.6
8.8
7.8
7
7.4
7.5
9
9
7.8
7.8
8.2
8.3
APPEARANCE COLOUR FLAVOUR BODY & TEXTURE MOUTH FEELNESS OVERALL
ACCEPTANCE
SENSORY EVALUATION

7. 7
While developing the product,
we faced many problems which
we have solved by addition or
alteration of various chemicals
or natural substances & some
more adjustment is needed to
be done.
Prototype
no.
Problems Troubleshooting
Prototype 1 1. Fat separation after freezing
2. Fat blooming
3. Less Sweet
4. Sandy Texture
5. Not homogenized
1. Addition of natural “Lecithin” as
“Egg Yolk”.
2. Addition of “Egg White”
Prototype 2 1. Chew product
2. Not melting in mouth
3. Sandy Texture
4. Less sweet
1. Addition of Soya Lecithin as a
Emulsifier.
2. Increasing the amount of sugar
3. Decreasing the amount of Milk
Powder
4. Decreasing the amount of Fat.
5. Addition of Oil
Prototype 3 1. Hardened product
2. Not melting in mouth
3. Sandy texture
4. Less sweet
1. Addition of Soya Lecithin as a
Emulsifier.
2. Increasing the amount of sugar
3. Decreasing the amount of Milk
Powder
4. Decreasing the amount of Fat.
5. Addition of oil.

8. 8
Prototype
no.
Problems Troubleshooting
Prototype 4 1. Sandy Texture
2. Lack of good flavour
3. Not Melting in mouth
4. Less sweet
1. Changed the Milk Powder
Brand
2. Addition of butter
Prototype 5 1. Sandy Texture
2. Less Sweet
1. Not adding any Milk Powder
2. Caramelizing the Sugar first
3. Addition of very little amount
of water
Prototype 6 1. Too much bitter in taste
2. Soggy after freezing
3. Less sweet
1. Increased the amount of
sugar
2. Decreased the amount of
Cocoa Powder
3. Eliminating the oil.
4. Addition of partly reduced
Milk

9. 9
Prototype
no.
Problems Troubleshooting
Prototype 7 1. Oil separation after
freezing
2. Less Sweet
3. Bitter in teaste
1. Addition of oil
2. Increasing the amount of
“Soya lecithin”.
3. Increasing the amount of
Sugar
4. Decreasing the amount of
Cocoa Powder
Prototype 8 1. Melting too fast in room
temperature
1. Elimination of the oil
Prototype 9 1. The melting in room
temperature is not as
expected.
___

10. We tried to measure the
Slipping Melting Point,
Iodine Value, Acid
Value, Peroxide Value
Viscosity of the product.
Prototype
1
Prototype
2
Prototype
3
Prototype
4
Prototype
5
Prototype
6
Prototype
7
Prototype
8
Prototype
9
Slipping
Melting
Point
- - - - - - - - -
Iodine Value - - - - - - - - -
Peroxide
Value
- - - - - - - - -
Acid Value - - - - - - - - -
Viscosity - - - - - - - - -
10
Problems faced:
1. The products were brown, so direct titration can’t be performed as we
were unable to detect the colour change.
2. Products were not melting after cooling and solidification. So we were
unable to check the Viscosity.
3. The fat can’t be separated by Solvent Extraction as Cocoa Powder was
passing through the Filter paper.

11. 11
 From cocoa butter chocolate gets its known flavour, taste & texture.
 Its difficult to simulate the same texture, flavour & taste without cocoa butter.
 With each prototype we took a step closer to make the perfect product.
 We increased the melting point of the chocolate.
 It can be used as bakery chocolate in the cakes, cookies, muffins etc.
 It won’t melt till we put it in our mouth.
 We will try to increase the shelf life and the stability in future.

12. 12
Paper Name Year of Publication Author Name
Production of Coco
Butter Replacer by
Fractionation of edible
oils & fats
- 1. Th Willner
2. W. Sitzmann
3. E. W. Munich
Quality characteristics of
chocolate – Containing
some fat replacer
2.12.2011 1. M. El. Kalyoubi
2. M.F. Khallaf
3. A. Abdelrashid
Others:
We took help from some YouTube videos and Ingredient list of several
products.