I am looking for a technique through which I will be able to cool chocolate as quickly as possible and at the same time, blooming will be avoided. What do you suppose are the best method and cooling temperature?
I am not sure I can answer your questions well:
What is the form of the prospective cooled chocolate? Is it in terms of packaged? If it is so, I guess the answer, anyhow, may ranged from, i.e. either you can just submerged your packed chocolate into cold water (4oC --will be enough for commercial purpose); Or, you store your warm/melt packaged chocolate inside a walk-in freezer or using blast freezing technique (-20oC. Should you want more fancy product, you can spray it with, or dip it in liquid nitrogen.
IQF (Individual Quick Freezing), Blast Freezing, Liquid Nitrogen Spray (expensive).
Cost consideration is decisive.
Dear Sarfarazi,
Do you intend to process the chocolate, too?
If the answer is no: I think a good alternative is to use the nitrogenic frezzing.
If the answer is yes: If you need to process it to do some analysis I think the better is cryogenic grinding. There's a lot of information to it and you can keep a stability to humidity and to other important parameters.
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