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Advanced Food Chemistry – Laboratory

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Discussion:
Which chocolate produced the biscuits with the most chocolate coating?
What effect did the emulsifier have on the liquid chocolate? How did this affect the final chocolate coated biscuit?
Is there any difference in the taste of the two biscuits? Could you feel any difference in the texture?
1. Melt the chocolate buttons measured out in the bowl in the microwave using 20 second intervals.
# White chocolate is prone to burning so be careful not to overheat.
2. Stir well between each heating session. Don’t overheat the samples. It may take about 1 and ½
minutes of heating, depending on the power of your microwave.
3. Place the bowl containing the melted chocolate into the water bath to keep the chocolate
melted.
5
4. Measure a teaspoon of chocolate into a plastic sample cup.
5. Choose a water based flavour and colour to add to the chocolate.
6. Add one drop of both colour and flavour to the sample cup and stir well (the liquid flavours and colours are very concentrated so try one drop at a time). If you are adding a powder colour, add a tiny amount (about the equivalent of 3-4 grains of sugar). The handle of a teaspoon is suitable for stirring.
7. Note what happens to the thickness of the chocolate as you stir.
8. Taste the final product. Decide whether extra colour and/or flavour are required to reach an acceptable product. Add extra colour and/or flavour if necessary.
9. Repeat the flavouring and colouring steps using the corresponding oil based colours and flavours (or powders).

Advanced Food Chemistry – Laboratory

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