Development of non‐conventional thermo‐resistant chocolate for the tropics

S.O. Ogunwolu (Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria)
C.O. Jayeola (Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria)

British Food Journal

ISSN: 0007-070X

Publication date: 1 June 2006



Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in Nigeria. This study therefore focused on the production and evaluation of thermo‐resistant chocolate that is not heat labile at tropical ambient temperature.


Studies were carried out in two stages. The first stage was the incorporation of cornstarch at different percentages of 2.5, 5.0, 7.5 and 10.0 per cent and the second stage was the use of gelatin at 2.5, 5.0, 7.5 and 10.0 per cent.


At 10 per cent inclusions of cornstarch and gelatin, the two non‐conventional chocolates melted at temperatures between 40‐50°C, compared to that of conventional milk chocolate which melts at temperatures between 25‐33°C.


The two non‐conventional chocolates compared favourably with the conventional milk chocolate in terms of colour, taste, smoothness and overall acceptability. However, the non‐conventional chocolate was found to be thermo‐stable at tropical ambient temperatures. The production of these thermo‐resistant chocolates will allow the wide distribution, display and consumption of chocolate in the tropics, especially Nigeria.



Ogunwolu, S. and Jayeola, C. (2006), "Development of non‐conventional thermo‐resistant chocolate for the tropics", British Food Journal, Vol. 108 No. 6, pp. 451-455.

Download as .RIS



Emerald Group Publishing Limited

Copyright © 2006, Emerald Group Publishing Limited

Please note you might not have access to this content

You may be able to access this content by login via Shibboleth, Open Athens or with your Emerald account.
If you would like to contact us about accessing this content, click the button and fill out the form.
To rent this content from Deepdyve, please click the button.