The Effect of Hardening Surfaces on Gloss, Surface Appearance, and Consumer Acceptance of Chocolates

Tempered chocolate was hardened on surfaces of differing glosses, including polypropylene transfer sheets, Plexiglas (R), marble, textured polyethylene, 180 grit sandpaper, and 400 grit sandpaper. Lower gloss surfaces, such as the sandpapers and polyethylene induced lower gloss in the chocolates hardened on them compared with the high gloss polypropylene and Plexiglas (R). There was a strong correlation between the gloss of the surface and the resulting gloss of the chocolate hardened on that surface. The topography of the surface was maintained on the hardened chocolate. Glossier chocolates were perceived to be of significantly higher value than less glossy samples, however the surface gloss had no significant effect on panelist's liking, perceived sweetness, bitterness, and chocolate flavor intensity. These data suggest that molds can be created or manipulated to impart specific gloss and texture to chocolates to better express the artistic vision of the chocolatier.