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Cocoa butter substitute (CBS) base compound chocolate presents outstanding problems associated with a poor tolerance between CBS and cocoa butter (CB). This study focuses on the determination of the best blend (CBS: CB) of compound milk chocolate which has a similar characteristic as pure milk chocolate. The analysis includes color (Hunter Lab), fatty acid content (gas chromatography/GC), melting properties (Differential Scanning Calorimetry/DSC) and texture. Color (L value) of the compound chocolate (ratio of 20:80) was significantly (p<0.05) darker (25.50±0.20) than pure milk chocolate (27.22±0.32). GC analysis shows decreased of total lauric acid (41.17, 36.49, 23.77, 26.43, 2.88 and 2.12 respectively) with the increased of CB (0% to 100%) and decreased of CBS (100% to 0%). DSC analysis also shows increased of CB addition (100:0, 60:40 and 40: 60) in compound milk chocolate caused significant (p<0.05) reduction of Tpeak value (35.37°C±0.05, 33.90°C±0.00 and 30.24°C±0.13 respectively) compared to pure milk chocolate (29.96°C±0.00). The ratio 20:80 of compound milk chocolate shows similar quality characteristic as pure milk chocolate in terms of fatty acid composition (lauric acid 2.88%) and hardness (2832.3±8.88). This finding highlights the application of CB and CBS blend in compound milk chocolate which may provide the best alternatives to the chocolate producer.

Comparison of quality characteristics between compound and pure milk chocolate