Coating is where sugar-free chocolate is most exposed. The enrobing line, the temper and the cooling tunnel all interact with maltitol’s crystallisation behaviour, and small errors show up as dull or blooming surfaces.
Enrobing with maltitol
Maltitol chocolate can be more sensitive to moisture and temperature than sucrose chocolate. The coating must be properly tempered and held in a tight viscosity band so the curtain flows evenly and the shell sets glossy.
Why bloom happens
- Poor tempering leaves unstable crystals that bloom later.
- Temperature swings in storage migrate fat to the surface.
- Moisture from fillings accelerates surface defects.
Cooling and storage
A controlled cooling tunnel and stable storage temperature are as important as the recipe. Sugar-free coatings reward discipline: consistent temper, consistent cooling, consistent shelf.
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