Chocolate easily melts at a temperature of 32-34°C. This is a challenge for tropical countries, such as Indonesia. To cope with this problem, an innovation is needed to produce a heat-resistant chocolate. One of methods that can be done is by adding hydrogel. The purpose of this research was to investigate the effect of hydrogel made from konjac glucomannan on the physical characteristics of chocolate. In this study, hydrogel with a proportion of 2% was added into chocolate at the end of conching process. The influence of three different hydrogels made with konjac glucomannan concentration of 3%, 5%, and 7% was investigated. The result showed that the addition of hydrogel had a significant effect on the characteristics of chocolate. The addition of hydrogel did not only increase the melting point of chocolate, but also increased the hardness and particle size of chocolate. The higher the hydrogel concentration, the higher the hardness values. In conclusion, the addition of konjac glucomannan-based hydrogel in chocolate has the potential to produce heat-resistant chocolate.

Melting temperature of chocolate needs to be increased since it easily melts at temperatures below 34 o C. An elevated melting temperature gives benefits for chocolate producers in tropical countries. In this study, heat-resistant chocolate was developed using indirect incorporation of water. Xanthan Gum-based hydrogel was added into chocolate in the end of conching process with the proportion of 2%. This work aimed to investigate the impact of Xanthan Gum-based hydrogel on the properties of chocolate. The influence of three different Xanthan Gum-based hydrogels concentration, namely 3%, 5%, and 7% was investigated. The results showed that, due to a high moisture content and melting values of chocolates increased.

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources.  Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%).  Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness.  As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords:   Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum