Lindt Master Chocolatier Blog

Discover some insights from the Lindt Master Chocolatier and learn some of the mysteries of fine chocolate and what makes Lindt chocolate so special from the expert.

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Heat Affected Chocolate

Fine chocolate such as Lindt is something truly special.
Velvety, smooth and rich on the palate with stunning length of palate. A true culinary delight.
One of the attributes that makes quality chocolate is that it is solid at room temperature, breaks with a firm snap, yet delicately melts on your tongue.
Fine chocolate melts at a temperature that is lower than your body temperature which is what provides that truly special melt as soon as it hits your tongue.

 

The melting point of chocolate is fascinating and quite complex as it is all down to the unique fat of the cocoa fruit which gives chocolate its solid form - the cocoa butter.
Cocoa butter is made up of multiple crystals that form the structure which all have a slightly different melting point and only one of these formations of crystals is what gives chocolate its shi ne, snap and perfect texture.
This delicate structure is the main reason as to why storing chocolate is crucial.

I am sure that everyone in Australia has come across heat affected chocolate.
Grey streaks and blotches that we refer to as ‘Bloom’ as well as a changed melt and texture when eaten are all telltale signs of chocolate that has been exposed to high temperature.

So what actually happens to the chocolate?
The cocoa butter in the chocolate melts inside the chocolate and so loses the structure that creates the shine and snap.
Cocoa butter rises to the surface of the chocolate and once it sets again, as the correct crystal formation is not achieved, the chocolate appears with the grey, unpleasant streaks.
Even though it might look that way, the chocolate isn't spoilt per se and you can easily and gently melt pure chocolate and use it in a chocolate recipe or indeed use it as a sauce.
I like to create a simple Ganache with some cream and a touch of butter and create easy Truffles. Roll them in shaved chocolate, chopped nuts and freeze dried fruit finely chopped. Delicious.

Lindor being made Lindor being made

So what actually happens to the chocolate?
The cocoa butter in the chocolate melts inside the chocolate and therefore loses the structure that creates the shine, snap and melt.
Cocoa butter rises to the surface of the chocolate and once it sets again, as the correct crystal formation is not achieved, the chocolate appears with the grey, unpleasant streaks.
Even though it might look that way, the chocolate isn't spoilt per se and you can easily and gently melt pure chocolate and use it in a chocolate recipe or indeed use it as a sauce.
I like to create a simple Ganache with some cream and a touch of butter and create easy Truffles. Roll them in shaved chocolate, chopped nuts and freeze dried fruit finely chopped. Delicious.

 

To ensure that our chocolate is in the best condition when you purchase it, we transport and store all our chocolate climate controlled between 14- 20 ०C which is ideal for chocolate.
At home, i recommend you keep your chocolate (Lindt of course) in a cool cupboard but ideally not in the fridge as that is too cold and brings some more challenges.
Best thing is to just enjoy the chocolate in peak condition at room temperature.

Why not try my new Artisan Collection.
Enjoy
Chocolatey regards,
Thomas Schnetzler

To ensure that our chocolate is in the best condition when you purchase it, we transport and store all our chocolate climate controlled between 14- 20 ०C which is ideal for chocolate.
At home, I recommend you keep your chocolate (Lindt of course) in a cool and dark cupboard but ideally not in the fridge as that is too cold and brings some more challenges which we will cover in a future blog.
Our chocolate is best enjoyed at room temperature for the best tasting experience. 

You can find some more tips on caring for our chocolate in our FAQ.

To discover something unique from Lindt, why not try my new Artisan Collection.
Enjoy.
Chocolatey regards,
Thomas Schnetzler

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