Chocolate and temperature monitoring

July 7 is celebrated as World Chocolate Day worldwide. It is believed that chocolate first came to Europe on this day in 1550. Chocolate Day was first observed in 2009.

In high-end chocolate production, temperature and humidity conditions within production facilities need to be continuously monitored to provide high-quality output.

During the manufacturing process, the chocolate is cooled from 45°C to 28°C (113°F to 82.4°F) before being heated to 30°C (86°F).

After manufacturing, the chocolate must hold between 13°C and 20°C (55°F and 68°F), at 55% humidity, and without natural light exposure.

Fourtec’s monitoring products, the MicroLog & MicroLite, enable temperature monitoring range from -40ºC (-40°F ) up to 80ºC (176°F), and assist the chocolate industry in maintaining the temperature within the right range.

Temperature monitoring helps the manufacturers to have full control over the chocolate sheen, sensory texture, color, hardness, chewiness, ingredients characteristics, and shelf life.

Temperature fluctuations result in severe fat blooming. Fat bloom occurs when chocolate is exposed to elevated temperature or temperature fluctuation.

Happy chocolate day!