Palm Oil Developments No.67 (December 2017) p6-11

Production of Chocolate Bars from Palm Fractions

Norazura Aila Mohd Hassim*

Chocolate is a type of confectionery besides sugar and flour confectionery. It is one of the most desired and craved foods in the world. It is enjoyed by people from all walks of life, from children to the elderly, regardless of gender and socioeconomic level. This is partly due to the satisfying and ‘feel good’ sensation one gets when indulging in chocolate. Seligson et al. (1994) found that in many north European countries, the per capita consumption of chocolate confectionery approximated 7-10 kg yr-1. The history of chocolate confectionery started back in the 19th century after the invention of the cocoa press resulted in the first commercial production of dark chocolate. Milk chocolate was then invented by the Swiss. However, before the 19th century, chocolate beverages were the only consumable product of cocoa. Nowadays, chocolate confectionery is one of the top-selling products in the food and snack industries. Chocolate bar, chocolate spread, chocolate filling, chocolate coating and baking chocolate are some of the popular types of chocolate confectionery in the market. This article will focus on the production of chocolate bars from palm fractions.

Author information:
* Malaysian Palm Oil Board (MPOB),
6 Persiaran Institusi, Bandar Baru Bangi,
43000 Kajang, Selangor, Malaysia.