The impact of shell formation duration during manual tempering process on the hardness and melting point of couverture praline chocolate

Abstract Praline chocolate usually contains soft fillings such as water-based filling from fruits. The interaction between water in and fat praline shell formulation is interesting to be studied. Water the may migrate thus influence quality. aim of study was physically investigate impact duration formation during manual tempering process on characteristics couverture filled with blueberry filling. variables used this (10, 15, 20 minutes), crystal maturation (day 0, 4, 8, 12). Chocolate formulated sucrose 34% content. result showed that longer formation, higher hardness particle size. While, lightness ranged 25.47 27.57.