Fat Migration

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Fat migration between incompatible fat-based systems will rapidly diminish the desired textural contrast between the centers, and fat migration into a chocolate shell will not only soften the chocolate—ruining its texture—but will result in fat bloom on the exterior of the bar. Fat migration occurs mainly from the use of nut-based centers, particularly those in which the nuts are finely ground, releasing much of their oil. It is not uncommon for a confection containing a ground-nut filling to exhibit fat bloom within two weeks of enrobing. Creating an additional layer of fat between the two fat systems can slow fat migration; brushing on cocoa butter before enrobing will slow the migration of the fat into the chocolate, and other barriers such as shellacs or gum Arabic solutions are highly effective at retarding or preventing fat migration. For the artisan confectioner, making fine-quality centers that have a high percentage of nuts, and therefore a high percentage of oil, fat migration is a reality that must be faced. The best solution, when possible, is to simply not make products too far in advance so that they are always fresh. Then there is not time for the product to diminish in quality from fat migration. (For more information on fat migration.)