Development of chili pepper ganache filled chocolate in artisan chocolate production, determination of sensory and physicochemical characteristics

Abstract Chocolate can be produced in plain, flavored and filled chocolate shapes. This study aimed to develop the filling material (ganache), which is one of the main ingredients of filled chocolate production, in chili taste. Firstly, for this purpose the production processes to be used were determined and different chili filled ganache were developed with, these fillings became the final product of control group (CG) ganache, powdered chili pepper (PCP) ganache and chili pepper seed oil (CPS) ganache filled chocolate. The consumable status of the produced chili ganache filled chocolate samples was determined by the sensory analysis and physicochemical analysis methods. All samples were stored for 30 days and analyzed at 0, 15 and 30 days. As a result of sensory analysis, it was found that CPS ganache filled chocolate samples were more preferable than PCP ganache filled chocolate samples in terms of color and brightness (p<0.05). When the samples were evaluated from the physicochemical point of view, it was determined that they have gained more hardness as of the 30th day, L* values (brightness) have decreased and b* values increased conversely. Viscosity measurement showed, CPS ganache has less viscosity compared to control group and PCP samples.