Chocolate Sauce Emulsifying Test by SLCM-P15

Our company recently completed a chocolate sauce emulsifying test using the SLCM-P15 model cutter mixer/emulsifying mixer. Large ingredients such as cocoa liquor and chocolate chips were directly added. Using a bottom-mounted cutting system and steam heating system, the entire process takes about 20 minutes to create a silky chocolate sauce. The test revealed that for recipes with high sugar content, a temperature of 40-50℃ is ideal; temperatures exceeding 60℃ can easily lead to scorching.

I. Test Background

Chocolate sauce is a widely used ingredient in the baking, dessert, and beverage industries. The challenge in its production lies in how to efficiently melt and disperse solid ingredients such as cocoa liquor and chocolate chips, and fully emulsify them with whipping cream, milk, and powdered sugar to ultimately form a smooth, non-layered sauce.

A food company commissioned our company to conduct a chocolate sauce production test. Requirements show below:

  ● Ingredients: Cocoa liquor, chocolate chips, cocoa powder, whipping cream, milk, granulated sugar, etc.

  ● Objective: To produce a smooth, non-grained chocolate sauce.

II. Test Equipment and Raw Materials

III. Testing Process

Our company conducted a relatively complete test record for this chocolate sauce emulsification test. You can view the following information to understand the actual test details. Also, we shot the testing videos to show you below to watch the process more clearly.

3.1 Feeding and Heating Stage

1)Direct Input of Large Raw Materials: Cocoa liquor, chocolate chips, milk, etc are directly added to the equipment. The bottom blade of the SLCM-P series can handle large solid materials without pre-chopping or pre-melting in a water bath.

2)Simultaneous Heating and Chopping: The bottom blade is turned on, and steam heating is simultaneously introduced. While the bottom blade chops the large raw materials, the steam heating rapidly melts the materials; both processes occur simultaneously, significantly shortening the processing time.

3)Mid-Process Addition: After the cocoa liquor and chocolate chips have basically melted, cocoa powder, white sugar, and other flavorings are added, and mixing continues.

3.2 Key Findings on Temperature Control

During testing, it was found that temperature control is a critical parameter in chocolate sauce production:

Recommendation: Due to the high sugar content of this formula (granulated sugar + the sugar naturally contained in the chocolate chips), it is recommended to control the steam heating temperature at 40-50℃. Excessive temperature will cause the sugar to caramelize and stick to the pot walls, producing a burnt taste and affecting the flavor and color of the chocolate sauce.

3.3 Emulsification and Homogenization Stage

After all ingredients are melted and mixed, adjust the bottom blade speed to 2000-3000 rpm for high-speed shearing emulsification:

  • The blade further refines the cocoa butter and cocoa powder particles.

  • The milk fat in the heavy cream and milk is fully integrated with the cocoa system.

  • The top agitator operates simultaneously to prevent materials from sticking to the walls and burning.

  • The entire process takes about 20 minutes to make a smooth and creamy chocolate sauce.

IV. Test Results

V. Conclusion

This chocolate sauce emulsifying test validated the superior performance of the SLCM-P series cutter type mixer in directly processing and efficiently emulsifying large pieces of raw materials. The equipment, with its core configuration of bottom-mounted blades, top-mounted wall-mounted agitator, and steam heating, can complete the entire production process from large pieces of raw materials to silky chocolate sauce in approximately 20 minutes.

For any testing needs, welcome to contact Salinovate team to have an booking.

Related Posts:

＞＞Process Methods Analysis - How to Make Chocolate Sauce

＞＞Food Vacuum Emulsifying Mixer Options for Sauce