Beat Migration Bloom on Chocolate Products by Optimizing ... - AAK

<strong>Beat</strong> <strong>Migration</strong> <strong>Bloom</strong> on Chocolate 

Products by Optimizing Your Process 

Reprint from 

The Manufacturing Confectioner 

May 2010

<strong>Beat</strong> <strong>Migration</strong> <strong>Bloom</strong> by 

Optimizing Your Process 

A new look at the tempering process to reduce migration bloom 

in chocolate products. 

Bjarne Juul 

AAK 

Intensive research has shown a significant 

correlation between process parameters and 

the speed of migration bloom development. 

It seems that the temperature used for most 

temper tests in the world is too low and actually 

guides chocolate manufacturers to produce 

slightly undertempered chocolate. 

The cooling of chocolate and particularly 

chocolate shells is too severe, causing too high 

cooling rates, which probably affect the ratio of 

Form IV and Form V polymorphs in the final 

chocolate product. 

The subsequent transformation, from Form 

IV to Form V, accelerated by the migrating oils 

from fillings, speeds up the bloom-develop- 

ment process. 

It is found that if this transformation takes 

place at a temperature above room tempera- 

ture, a type of heat treatment or “aftertemper- 

ing” occurs, and the development of migration 

bloom can be delayed significantly. 

This heat treatment is application- and reci- 

pe-dependent and the total treatment is a mul- 

tiple of time and temperature. 

BACKGROUND 

Cocoa butter and cocoa butter equivalents 

(cbes) are polymorphic fats (Figure 1). Their 

solid stability increases with increasing melt- 

ing temperature, but Form V is actually stable 

enough in practice for chocolate production 

and is easy to make and has a perfect melting 

point. 

Chocolate prefers to crystallize in Forms III 

and IV, but by using tempering equipment to 

make the right combination of time, shear and 

cooling conditions for a certain fat phase com- 

position, it is possible to make seeds in Form V 

in a partly melted chocolate dispersion. 

Different types of tempering equipment or 

seed techniques have been developed. 

Polymorphs of Cocoa Butter 

Form Melting point °C 

Systematic 

Nomenclature 

I 17.3 γ 

II 23.3 α 

III 25.5 β’2 

IV 27.5 β’1 

V 33.8 β2 

VI 36.5 β1 

Figure 1 

Bjarne Juul is 

senior technology 

specialist at AAK. 

He started there in 

1991. 

Reprint from The Manufacturing Confectioner • May 2010 1

<strong>Beat</strong> <strong>Migration</strong> <strong>Bloom</strong> by Optimizing Your Process 

It appears that 

the process is the 

major part of many 

migration bloom 

problems and this 

opinion is 

supported by 

different 

investigations. 

A typical well-tempered chocolate contains ap- 

proximately 2 to 4 percent Form V seed crys- 

tals when leaving the tempering unit; the Form 

V crystals just survive because of their higher 

melting point in this specific fat phase. 

An exception is a new technique that seeds 

with approximately 0.5 percent Form VI crys- 

tals, which ensures Form V crystallization in the 

remaining 99.5 percent cocoa butter and is sta- 

ble enough to induce crystallization at a slightly 

higher temperature. 

The purpose of all tempering techniques is 

basically to start and ensure the Form V crys- 

tallization in a chocolate. If a chocolate is not 

seeded correctly with sufficient Form V crystals, 

the chocolate will crystallize in a lower form fol- 

lowed by transformation, resulting in problems 

such as poor contraction and bloom. 

Even producing a well-tempered (Form V) 

chocolate does not guarantee that the rest of 

the chocolate will crystallize in the same poly- 

morphic form. The outcome is highly depend- 

ent on process cooling and heat treatments. 

Too fast a cooling will favor Form IV crystalliza- 

tion even if the tempering has created perfect 

Form V seeds. Too much heat treatment will 

melt the seed. 

The application has a significant influence 

upon bloom. For applications with only one fat 

phase, such as solid bars or solid pralines, it is 

not very critical, whereas for applications with 

more than one fat phase, like filled bars and 

pralines, it is much more critical and much 

more difficult to understand. 

Applications containing more than one fat 

phase constitute perhaps 90 percent of all 

bloom problems and for that reason it is the 

most important problem to solve. 

It appears that the process is the major part 

of many migration bloom problems and this 

opinion is supported by different investigations. 

2 May 2010 • Reprint from The Manufacturing Confectioner 

Tri-unsaturated tri-acylglycerols (TAGs) such as 

1-oleoyl-2-oleoyl3-oleoyl-glycerol (OOO) accel- 

erate the transformation from Form V to Form 

VI and it is very likely that the same will happen 

with the Form IV to Form V transformation. 

The tri-unsaturated TAG, OOO, is the major 

TAG in many nuts, e.g., hazelnut, almond and 

peanut, and all are frequently used in many 

fillings in large amounts and migration bloom 

is often seen in this kind of application. In this 

paper, the focus is on the tempering test, tem- 

pering and the production cooling, especially 

for shell cooling. 

TEMPERING 

The traditional way of tempering is a process 

where all the chocolate is cooled to a tempera- 

ture where the fat phase starts crystallizing in a 

mixture of Forms III, IV and V. This process is 

based on the possibility of remelting all Form 

III and Form IV crystals in a following reheating 

zone.Then, by testing the tempering curve on 

a standard instrument, it should be possible to 

determine the tempering conditions of the final 

chocolate. 

It is quite easy to evaluate the slope of a tem- 

pering curve but not as easy to evaluate the 

plateau level or inflection point of the curve. 

It is found that the plateau is correlated to 

the crystal stability and bloom stability of the 

chocolate.A lower crystallization plateau pro- 

duces less stable crystals and a less bloom- 

resistant chocolate. The target for the inflection 

plateau must therefore be as high as possible 

for a certain chocolate composition. 

It is well known that the fat phase composi- 

tion affects the inflection point level. More milk 

fat in a recipe, for example, produces a lower 

inflection point. This fact does not directly influ- 

ence the purity of Form V seed crystals because 

it is possible to adjust for it. But when tempering

equipment is unable to make the high inflection 

level or there is ignorance about how important 

it is or how to change it, then it is much worse 

and more difficult to change. 

COOLING FOR TEMPER TESTERS 

AND SHELL COOLING 

Nearly all tempermeters use a cooling tempera- 

ture somewhere between +7° and +10°C even 

though cocoa butter prefers gentle cooling to 

ensure Form V crystallization. Years ago an ice- 

and-water bath was used; this was even further 

away from “perfect” chocolate cooling. 

Tests carried out in our pilot laboratory on a 

dark chocolate using a standard tempermeter 

have shown a clear correlation between the 

chosen cooling temperature on the temperme- 

ter and the inflection point level and slope for a 

certain chocolate (Figure 2). 

From Figure 2 it can be seen that as the cool- 

ing temperature in the tempermeter increases 

so does the slope. 

For example, the 17°C cooling temper ature 

gives a slope of +0.41, an indication of under- 

temper, that there is an insufficient quantity of 

Form V seed. To correct this, slightly lower cool- 

ing temperatures in the crystallization zones 

and slightly less heat in the heating zones of 

the temperering unit are needed. 

Figure 3 shows the correlation between the 

inflection point for the same chocolate as used 

in Figure 2 and the cooling temperature, but 

now the tempering unit has been optimized 

(see above) for each of the four cooling tem- 

peratures on the tempermeter. 

It seems that increasing the cooling tempera- 

ture increases the inflection point of the choco- 

late.That indicates that more stable crystals are 

produced at higher cooling temperatures. 

In Figure 4 the well-tempered chocolate 

from the above tempering-test measurements is 


evaluated. After the tempering test is finished, 

the different chocolates are kept for 10 minutes 

at 15°C and refined on a grater and weighed 

into dsc (differential scanning calorimeter) 

cups and melted using the following program 

on a Mettler Toledo DSC 823: 

The temperature regime is 2 min. at 15°C 

and then 15°C to 60°C at +5°C/min. 

Figure 4 shows the correlation between the dsc 

peak values for the melting curves and the cool- 

ing temperature on the Exotherm equipment. 

It seems that the higher the cooling tempera- 

ture, the higher the peak value, which indicates 

a purer Form V crystallization. 

Cooling and Temper Curve Slopes 

Temperature curve slope 

0.6 

0.5 

0.4 

0.3 

0.2 

0.1 

Figure 2 

Correlation of Inflection Point on 

Optimized Temper Unit 

Inflection point °C 

Figure 3 

0 

7 9 11 13 15 17 19 

Cooling temperature °C 

26.5 

The influence of cooling temperature 

on the slope of temper curves 

26 

25.5 

25 

24.5 

24 

23.5 

7 9 11 13 15 17 19 


Increasing 

the cooling 

temperature 

increases the 

inflection point 

of the chocolate. 

That indicates 

that more stable 

crystals are 

produced at 

higher cooling 

temperatures. 



Why do these 

special heat or 

cooling treatments 

sometimes improve 

bloom stability in 

filled products? 

In general, it is a 

question of compensating 

for some 

defects in the 

basic production. 

DSC Peak Values 

Peak values 

Figure 4 

33.5 

33.4 

33.3 

33.2 

33.1 

33.0 

32.9 

32.8 

32.7 

32.6 

32.5 

Figure 2 shows that when making a temper 

test at a low cooling temperature the same 

chocolate would be undertempered if it had 

been measured at a higher cooling tempera- 

ture, which actually is more similar to the tem- 

perature used in production lines. 

The lower the cooling temperature, the lower 

the inflection point, see Figure 3.The only ex- 

planation for this kind of lower inflection point 

for the same chocolate and lower values for 

dsc peak (Figure 4) must be the different ratio 

between Forms IV and V in the final chocolate 

samples. The more the cooling, the more Form 

IV crystals are generated in the final chocolate. 

Pure Form IV crystals are very unstable and 

for that reason they will quickly transform into 

Form V depending on fat composition and tem- 

Peak value Linear (Peak value) 

y = 0.0622x = 32.17 

R² = 0.92 

7 9 11 13 15 17 19 


Cooling Rates vs. Melting Peak Values 

Cooling Peak value °C 

Rates melting curve 

28°C –> 15°C 32.3 

Rate 0.3°C/min 

10 min at 15°C 

15°C –> 60°C with 5°C/min 

28°C –> 15°C 32.0 



15°C –> 60°C with 5°C/min 

28°C –> 15°C 31.6 



15°C –> 60°C with 5°C/min 

Figure 5 


perature. Smaller amounts of Form IV crystals 

in mixtures with a lot of Form V will probably 

make the chocolate unstable, too, but how 

much probably depends on the ratio between 

the two polymorphs and the above-mentioned 

factors. Nobody knows how much Form IV 

“contamination” you can have in a chocolate 

without influencing contraction, gloss, etc. 

Figure 5 shows a well-tempered dark choco- 

late cooled on a dsc with three different cooling 

rates. 

The chocolate is tempered on a 50 kg three- 

zone tempering unit and a small sample is 

weighed into preheated dsc cups and placed in 

the dsc equipment. The samples are stored for 

2 minutes at 28°C and then cooled with three 

different rates to 15°C, kept at 15°C for 10 min- 

utes and then remelted at 5°C/min from 15°C 

to 60°C. The different values for the melting 

peaks are shown in Figure 5. 

These results show the same tendency as 

seen from the results mentioned in Figures 3 

and 4. 

The faster the cooling, the lower the peak value 

and the wider the melting curves. 

SPECIAL HEAT OR COOLING 

TREATMENT 

Individual companies sometimes use different 

types of special treatment to optimize bloom 

stability. Some store in cool conditions for a 

week or more, others store in hot conditions for 

a few days up to one week. 

Why do these special heat treatments or 

special cooling treatments sometimes improve 

bloom stability in filled products? And why is 

this effect different from application to applica- 

tion and time to time? 

In general, it is a question of compensating 

for some defects in the basic production. It 

seems that a heat treatment compensates for

a tempering with some amount of Form III/IV 

formation and/or too fast a cooling of the choco- 

late where some Form III/IV formation happens 

afterwards. While alternatively a special “after” 

cooling compensates for too high a production 

speed and for that reason an insufficient remov- 

al of crystallization heat from the product before 

packing and an insufficient structure building 

in the filling. Often product is stored in rooms 

held at 12°C to 16°C. During this special cool- 

ing the TAG composition in fillings and shells 

has found its optimum network structure. 

<strong>Migration</strong> speed will be minimized and 

therefore the migration-induced bloom will be 

reduced. Again it is a compensation for insuf- 

ficient cooling time in the production line and it 

actually takes much longer to remove all crys- 

tallization heat from a filling if it is in the center 

of a pallet and the risk of migration-induced 

bloom is higher than if the product had been 

cooled correctly at the start. 

<strong>Bloom</strong> Evaluation Results 

Weeks before visible 

migration bloom 

Special storage around nuts 

1 week at 20°C, reference 29 

1 week at 23°C 45 

1 week at 25°C > 52 

1 week at 28°C > 52 

Figure 6 

Chocolate without Heat Treatment 

Figure 7 


The following example shows the effect of 

heat treatment on milk chocolate with whole 

nuts. 

A milk chocolate is well tempered and mixed 

with 10 percent whole hazelnuts. 

The mixture is deposited into 100 g moulds 

and cooled in a three-zone cooling tunnel (at 

12°C, 10°C, 14°C) for 30 minutes, 10 minutes 

in each zone. 

After cooling, all the tablets are stored for one 

day at 20°C and then divided into four batches: 

• one batch is kept at 20°C for one week 




After one week all tablets are placed in a 20°C 

isothermal cabinet for bloom evaluation. Re- 

sults from the bloom evaluation are found in 

Figure 6. 

Figures 7 and 8 show the difference between 

heat treatment and no heat treatment. The only 

production difference between the two tablets 

is the one-week heat treatment. An analysis of 

the TAG composition of the chocolate at a dis- 

tance of 0.5 mm from the nuts does not show 

a significant difference in the TAG composition. 

For both cases, migration of triunsaturated TAG 

(OOO) has taken place, but with two different 

bloom results. 

Chocolate with Heat Treatment 

One week at 20°C followed by 29 weeks at 20°C One week at 28°C followed by 52 weeks at 20°C 

Figure 8 

It takes much 

longer to remove 

all crystallization 

heat from a filling 

if it is in the 

center of a pallet 

and the risk of 

migrationinduced 

bloom is higher 

than if the product 

had been cooled 

correctly at 

the start. 



Heat treatment at 

28°C for one week 

purifies the 

polymorphism and 

at the same time 

inhibits visual 

bloom development 

for 12 months 

despite the 

oil migration. 

Dsc performed on the chocolate at a distance 

of 0.5mm from the nuts shows a 0.6°C higher 

melting peak value in the chocolate which is 

heat treated at 28°C compared with the 20°C 

“heat-treated” chocolate, and exactly the same 

difference is found 10mm from a nut surface 

for both. 

It seems that heat treatment at 28°C for one 

week purifies the polymorphism and at the 

same time inhibits visual bloom development 

for 12 months despite the oil migration. This 

suggests that either the tempering or the cool- 

ing or both favored Form IV crystallization that 

was expressed as bloom in the non-heat-treat- 

ed samples. 

It shows how important it is to control crystal 

development and ensure crystal stability to re- 

tard bloom development. 

A theory could be that if this transformation 

happens fully above the solidification point of 

Form IV for this chocolate’s particular TAG com- 

position, no visual bloom is developed and all 

Form IV crystals are moved to Form V without 

bloom development. However, if this transfor- 

mation happens at a lower temperature, below 

the Form IV solidification temperature, larger 

bloom crystals will appear. 

One week at 28°C has speeded up the mi- 

gration to an equilibrium state and no essential 

Form IV-to-V transformations happen after the 

one week and therefore no bloom develops. 

Of course, bloom will reappear when the 

Form V-to-VI transformation starts, but that 

takes much longer and is therefore not the big- 

gest problem for producers of filled products. 

The above theory explains the results from 

Results from Heat-treated Filled Praline Bars 


a real production line (Figure 9), which is one 

example among many. 

The application is a standard praline bar 

with a soft “bloom-critical” filling inside and a 

dark chocolate shell.All the praline bars were 

produced one week before the test was start- 

ed and all pralines were glossy and free from 

any bloom. The pralines were divided into two 

batches and unwrapped. 

• Reference batch is kept for 24 h at 20°C be- 

fore it is stored in 15°C and 23°C isothermal 

bloom test cabinets 

• Test batch is kept for 24 h at 25°C before it 

is stored in 15°C and 23°C isothermal bloom 

test cabinets 

Other examples are tests made where some 

FrozenCone (FCT) shells are heat treated be- 

fore the filling is deposited. 

Some dark praline shells are made on FCT 

pilot equipment. Cooling is 3 seconds at 15°C 

and the shell thickness is 1.5mm.Afterwards all 

shells are cooled for 20 minutes at 12°C and 

then divided into two batches. 

Batch 1, reference 

• Shells are filled with a nougat filling with high 

amounts of hazelnut paste 

• Cooled for 15 min at 12°C 

• Backed off and then cooled at 12°C for 30 

min. 

Batch 2, test samples 

• Shells are stored for 30 min at 30°C 

• Filled with nougat filling with high amounts of 

hazelnut paste 

• Cooled for 15 min at 12°C 

• Backed off and then cooled at 12°C for 30 

Batch 1, Reference Batch 2, Test Samples 

20°C for 24 hrs 25°C for 24 hrs 

15°C isothermal cabinet 7 weeks, strong bloom > 25 weeks, no bloom 


Figure 9 

min

The above two examples show how two dif- 

ferent heat treatments at different production 

stages are able to compensate for some pro- 

duction “fault.” 

The first examples (Figure 9) show that even 

a one-week-old product is still able to be “re- 

paired” by heat treatment, probably by a Form 

V purification. It is the same phenomenon as 

seen in the earlier example (Figure 6) with ha- 

zelnuts in milk chocolate where migration hap- 

pens but there is no visible bloom. 

The example in Figure 10 is slightly more 

complicated with two variants in the trial—the 

heat treatment and the storage time of the shell 

before filling. 

Dsc analyses show that the dsc melting peak 

and end set of the shell increase around 0.3°C 

when the shell is heat treated as mentioned for 

batch 2, but only between a third to a half of 

this increase in peak/end set value is caused 

by the extra 30 minutes’ storage time. The re- 

mainder is due to the higher temperature (heat 

treatment) applied. 

The conclusion is that this 30-minute pe- 

riod at 30°C makes a significant difference to 

the shelf life, caused by some changes in the 

shell, maybe purification of Form V crystals in 

the chocolate shells (which is supported by 

the slightly higher dsc peak values) and/or a 

type of aftertempering with longer residence 

times. 

Tests have been done using microwaves as 

a fast online heat treatment method instead of 

using longer times in heat cabinets. It is pos- 

sible to find the correct combination of energy 

and time to delay bloom development by using 


microwaves early in the production process but 

very difficult to control. 

The optimal energy level and time is a ques- 

tion of recipes, applications and fat composi- 

tions. 

SUMMARY 

No two cases are the same with respect to mi- 

gration bloom development.The application is 

too complex, therefore, it is important to look 

at all factors influencing migration bloom de- 

velopment before changing recipe, application 

and process parameters, for example. 

The above examples show that the process is 

a major factor as regards fast migration bloom 

in chocolate products. 

Results from Heat-treated FCT Shells—Filled Praline Shells 

A nonoptimal tempering process combined 

with a too high cooling rate favor a final crystal- 

lization mix of Form IV and Form V and that 

is probably the most common reason for fast 

migration bloom.The transformation of some fat 

from Form IV to Form V together with oil migra- 

tion seems to have a larger influence on the de- 

velopment of migration bloom than expected. 

Even though a chocolate shows a well-temper- 

ed curve, it does not guarantee the production 

of Form V seeds.The effect of heat treatments 

shows that the chocolate is not perfectly tem- 

pered and it is possible to purify the crystal pol- 

ymorphism even in a well-tempered chocolate 

shell, adding more bloom stability as a result. 

It’s also important to realize that changing the 

fat composition of a filling recipe will not solve 

this process problem but only help to delay it. 

The objective is always to start with perfect 

tempering at the highest inflection point level 

Batch 1, Reference Batch 2, Test Samples 


23°C isothermal cabinet 7 weeks, strong bloom 25 weeks, strong bloom 

Figure 10 

A nonoptimal 

tempering process 

combined with a 

too high cooling 

rate favor a final 

crystallization mix 

of Form IV and 

Form V, probably 

the most common 

reason for fast 

migration bloom. 



A nonoptimal 

tempering process 

combined with a 

too high cooling 

rate favor a final 

crystallization mix 

of Form IV and 

Form V, probably 

the most common 

reason for fast 

migration bloom. 

followed by a gentle shell cooling, which seems 

to be a chocolate cooling rate of around -0.3°C/ 

min, as shown in Figures 3 and 5. 

This very low cooling rate is of course expect- 

ed to be more important at the start of cool- 

ing rather than later on and it will depend very 

much on air velocity, crystallization heat from 

center, shell thickness, size of application, etc. 

After that it is more a question of application, 

the fat composition of the filling and optimal 

storage.The less”optimized” a chocolate is in 

its crystallization progress, the more sensitive it 

is to incorrect process parameters. 

This paper indicates that a cooling rate in a 

well-tempered chocolate shell should be at a 

maximum of -0.5°C/min to ensure a sufficiently 

pure Form V crystallization with a high degree 

of bloom stability. 

At the same time, it is important to make sure 

that the tempering process is producing very 

pure Form V seeds to ensure a very high inflec- 

tion point measured at a production-realistic 

cooling temperature. 

A perfect cooling tunnel for the future could 

be a tunnel which starts with a traditional gentle 

shell-cooling zone, followed by a short heating 

zone (perhaps micro waves), which purifies the 


polymorphism, followed by an extremely cold 

filling-cooling zone, perhaps freezing zone, to 

ensure a high degree of network structure and 

small crystals, and finally a short reheating 

zone to remove any possible condensate on the 

product. 

Before doing that we have to carry out more 

studies to test a lot of different applications, fat 

compositions and other variables to find the 

correct cooling condition for a certain applica- 

tion. 

REFERENCES 

- AAK pilot laboratory, Aarhus, Denmark 

- Beckett, Steve. Industrial Chocolate Manu- 

facture and Use, Second Edition, pp 186, 

191. 

- Minifie, Bernard W. Chocolate, Cocoa and 

Confectionery: Science and Technology. 

Third Edition. Page 212. 

- Smith, Kevin, Geoff Talbot. Food Chemistry. 

- Timms, Ralph E., PhD. The Manufacturing 

Confectioner, June 2002. 

- Ziegleder, G, Dr. Dr.–Ing habil. Frauenhofer 

Institut, ZDS Fat <strong>Bloom</strong> Symposium, May 

16 –17, 2000.

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