Experimental Investigation of The Tempering Effects on Chocolate Made by Vietnamese Cocoa

Van Lanh Nguyen; The Cuong Nguyen; Bich Huy Nguyen; Duy Lam Pham; Nam Quyen Nguyen

doi:10.18517/ijaseit.15.3.20930

DOI : https://doi.org/10.18517/ijaseit.15.3.20930

Experimental Investigation of The Tempering Effects on Chocolate Made by Vietnamese Cocoa

Van Lanh Nguyen ⁽¹⁾, The Cuong Nguyen ⁽²⁾, Bich Huy Nguyen ⁽³⁾, Duy Lam Nguyen ⁽⁴⁾, Nam Quyen Nguyen ⁽⁵⁾

(1) Faculty of Engineering and Technology, Nong Lam University, Ho Chi Minh, Vietnam

(2) Center of Testing and Calibration Region 3, Thu Duc city, Ho Chi Minh, Vietnam

(3) Faculty of Engineering and Technology, Nong Lam University, Ho Chi Minh, Vietnam

(4) Faculty of Engineering and Technology, Nong Lam University, Ho Chi Minh, Vietnam

(5) Faculty of Engineering and Technology, Nong Lam University, Ho Chi Minh, Vietnam

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V. L. Nguyen, T. C. Nguyen, B. H. Nguyen, D. L. Pham, and N. Q. Nguyen, “Experimental Investigation of The Tempering Effects on Chocolate Made by Vietnamese Cocoa”, Int. J. Adv. Sci. Eng. Inf. Technol., vol. 15, no. 3, pp. 901–907, Jun. 2025.

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Developing processing technology with suitable machine systems is one of the targets of diversified agricultural export products and sustainable economic development. Cocoa processing requires suitable technology to produce high-quality cocoa powder and delicious chocolate products. In the chocolate-making process, tempering is one of the crucial technological factors that significantly affects the quality of chocolate, including its physical and mechanical properties and appearance. Experimental investigation of the effects of tempering on the properties and the appearance of chocolate made from Vietnamese cocoa beans is the objective of this study. Cocoa beans from different provinces in Vietnam, such as Ben Tre, Dak Lak, and Dong Nai, are used for experimental investigations. The tensile strength, hardness, and color uniformity of chocolate are investigated. The results indicate that the optimal tempering conditions for chocolate processing are heating at 45°C, followed by cooling at 26°C, and then reheating at 30°C. The highest lightness (L), the hardness, and the tensile strength of chocolate are equal to 41.37, 179.2 ± 5.02 N, and 32.8 ± 1.05 N, respectively, under these tempering conditions. In contrast, the results also show that increased tempering temperatures may lead to a reduction in hardness, with lower tensile strength, and less desirable surface characteristics. The results verify that the tempering temperature is the key factor influencing the chocolate process. The study's results may provide valuable insights for the Vietnamese chocolate industry to enhance its global competitiveness.

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