These calculations show the effect of using higher levels of cocoa butter alternatives on the amount of cocoa bean required for solid chocolate manufacture Modern coca butter alternatives – produced at close to historic cocoa butter prices – could be used with minor recipe changes – such as small increases in cocoa mass levels – …

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Cocoa “Shortage” – Some Radical Thoughts – Part 2 In part 1 of this article some alternative ideas were proposed for the medium to long term issues associated with Cocoa supply.  This article considers the alternatives suggested above in a little more detail Accept Higher Costs and Reduced Supply Raising prices and seeing demand reduced is …

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Cocoa “Shortage” – Some Radical Thoughts – Part 1 There is currently a substantial shortfall in Cocoa crops and factors such as social, political and climate change are probably going continue to steadily (and sometimes radically) reduce traditional sources in the future.  Furthermore, most Cocoa is produced by small farmers, and you can’t move small farmers …

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Chocolate Coating in Belt Coaters There are several factors to consider when trying to model coating times At the end of the coating process the chocolate coating must be largely crystallised, otherwise it will soften as latent heat is released after coating Chocolate for coating is untampered hence it will crystallise more slowly than would …

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