Golnan Carat Coverlux Dark Compound Chocolate Block

Unlike pure chocolate formulated with polymorphic cocoa butter that demands strict thermal cycling to induce stable Form V crystals, Coverlux utilizes lauric Cocoa Butter Substitutes (CBS). These specialized fats solidify directly into a stable crystalline lattice upon cooling, enabling operators to melt, apply, and chill without precision tempering.

Melting should occur via indirect water bath (bain-marie) with continuous stirring, or in microwave cycles at medium power. Never exceed 45°C to 50°C, as excessive heat scorches delicate non-fat cocoa solids, inducing graininess and viscosity spikes. The optimum enrobing temperature window is 36°C to 40°C.

Immediately post-enrobing, coated goods must enter a cooling tunnel with gentle airflow at 10°C to 12°C for 5 to 10 minutes. Shock cooling below 5°C triggers surface moisture condensation, while cooling above 15°C retards crystallization kinetics, compromising contraction and specular gloss.

Yes; the superior volumetric contraction of CBS fats upon crystallization guarantees effortless release from polycarbonate or silicone molds. This property, combined with high rigidity, makes it ideal for producing hollow figurines, curls, fans, and intricate architectural garnishes that retain structure at ambient room temperatures.

Even minor steam condensation or a stray water droplet initiates "seizing", wherein microscopic sugar crystals dissolve, hydrate, and clump together into an unworkable, grainy paste. To prevent this, all utensils and melting vessels must be strictly dry, and condensation covers must be avoided during heating.

Each master case holds four 2.5 kg blocks, individually wrapped in protective food-grade barrier wrappers shielding fat structures from atmospheric moisture and photo-oxidation. Cases are corrugated 5-ply kraft, stacked on 100x120cm pallets up to 8 tiers high (64 cases / 640 kg net per pallet), cross-strapped and stretch-wrapped.

Factory QA laboratory certificates confirm trans-fatty acid levels strictly below 1%, achieved through advanced vegetable fat fractionation. Moisture content remains below 1%, heavy metal indicators (Pb, Cd) comply with international Codex ceilings, and microbiological counts are negligible due to low water activity.