Why is it important to measure the pH of chocolate?

pH is a key parameter for measurement in the production of a wide range of products, including chocolate. Using an accurate digital tester to measure chocolate pH provides a simple and reliable way to quickly check pH at each stage in the chocolate-making process. Read on to learn more:

Why should you measure pH when making chocolate?

Cacao powder, the primary ingredient in chocolate making, can vary significantly in pH depending on how they are processed and treated. Natural cacao powders are typically between 5 to 6 pH. Cacao powder that uses ‘Dutched’ nibs, where the cacao is treated with an alkaline substance, is closer to the basic 7 pH range.

The alkalinity, or pH, of the cacao powder directly impacts the taste of chocolate at the end of production. Cacao that is non-alkalinised is more astringent typically with a more classic chocolate taste, while ‘Dutched’ powers are stronger, more bitter and less astringent. Measuring pH can provide vital insight into what the final product will taste like.

In chocolate production, consistent results are key to providing customers with the same outcome. Measuring the pH in every batch of chocolate can ensure consistency in the outcome, ensuring the chocolate product is in line with flavour requirements. Factories that produce chocolate with milk may also monitor the pH of the milk before it is incorporated into the chocolate to ensure it is safe for use and stable.

How to measure the pH of chocolate

Measuring the pH of chocolate is easy with a pH tester. These simple pH meters are a handheld way to test chocolate in liquid form, providing accurate digital results on a screen. 

Here are the simplified steps to measure the pH of chocolate:

1. Clean the pH electrode to ensure there is no debris
2. Insert the conic tip of the electrode into the liquid chocolate
3. Take a reading of the chocolate from the screen
4. Repeat as required during production

What should you use to test chocolate pH?

Hanna offers a few different pH testing solutions for measuring pH in chocolate. These include:

Halo2

Halo2 is a wireless, handheld pH tester that connects to a smartphone or tablet via Bluetooth using the Hanna Lab App to provide an easy solution for accurate record-keeping. This specifically designed compact pH tester features a conic tip that provides reliable readings in liquids and semi-solids like chocolate during the production process. Hanna’s range also includes specialised cleaning solutions for chocolate to keep the electrode continually accurate. Buy Halo2 here. 

HI-981039

The HI-981039 is a purpose-designed pH tester with a specialised probe for the measurement of chocolate. This compact pH testing option features a similar design to the Halo2, with simple operation and reliable results. The electrode in this pH tester includes a replaceable bridge electrolyte and a removable outer junction sleeve to ensure continued accuracy in testing. Enquire about this tester here.

Buy pH testers for chocolate from Hanna Instruments

Hanna’s range of pH testers for chocolate makers provides an easy and accurate way to monitor pH throughout the production process. Buy chocolate meters online today, or contact our team directly at 01525 850 855 or email us at sales@hannainstruments.co.uk.