Effect of use cocoa masses with different geographical origin on some physical properties of milk and dark chocolates

In this study, milk and dark chocolates were prepared using cocoa liquors from three different geographical origins (Ecuador, Ivory Coast and Ghana). Moisture, cocoa butter content and color analyses were performed in cocoa liquor samples, while solid fat content (SFC) analysis, fatty acid composition analysis, free fatty acidity analysis and peroxide analysis were performed in cocoa butter extracted from these liquors. The results of the analyzes were compared statistically. Moisture, fat content, L*, a* values of cocoa liquors were found to be statistically different (p<0.05). Hue angle (h⁰) and chroma values (C*) were calculated using L*, a* and b* values and compared statistically. Hue angle (h⁰) and chroma values (C*) showed statistical similarities and differences. There was no statistical difference in the amount of cocoa butter solid fat extracted from cocoa liquors (p>0.05). The prepared chocolate pastes were poured into molds after manual tempering and color, viscosity and texture analyses were performed. There were some statistical similarities and differences in terms of physical and chemical properties in milk and dark chocolates made using liquors from three different origins. Keywords: Cocoa mass, chocolate, texture, rheology, viscosity, cocoa butter, dark chocolate, milk chocolate.