J Ethn Foods 4 (2017) 51e57

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Journal of Ethnic Foods

journal homepage: http://journalofethnicfoods.net

Original article

Calorie reduction of chocolate ganache through substitution of

whipped cream
Yu Jin Kim a, 1, Suna Kang b, 1, Da Hee Kim b, Yeo Jin Kim b, Woo Ri Kim b, Yoo Min Kim b,
Sunmin Park b, *
a
Division of Nutrition and Metabolism Research, Korean Food Research Institutes, Seongnam, South Korea
b
Department of Food and Nutrition, Institute of Basic Science, Hoseo University, Asan, South Korea

a r t i c l e i n f o a b s t r a c t

Article history: Chocolate has been around for 3,000 years and is loved by many people for as long as its history.
Received 15 February 2017 However, chocolate is classied as a high calorie food due to the high fat and sugar contents. These
Accepted 21 February 2017 contents have negative effects on health, such as obesity, so some people have concerns about chocolate.
Available online 7 March 2017
Nevertheless, it has attracted more attention recently due to functional ingredients such as polyphenols
and avonoids of cacao, which is a main component of chocolate. This study was conducted to reduce the
Keywords:
fat content in chocolate, which is the biggest disadvantage of chocolate. We investigated the physico-
chocolate ganache
chemical properties of different kinds of chocolate ganache made of whipped cream, milk, vegetable
coconut milk
milk cream, and coconut milk. The whipped cream chocolate ganache was considered as the control group.
vegetable cream The added ingredients affected moisture, crude fat, sugar contents, hardness, and inuenced every result
whipped cream of the tests performed. The whipped cream chocolate ganache with the lowest moisture and highest fat
contents showed the same result (the lowest moisture contents and highest fat contents; p < 0.05) and
resulted in average hardness. The vegetable cream chocolate ganache showed similar results to that of
the whipped creams result above, except in the category of hardness. The vegetable cream chocolate
ganache showed a high circumference, height, and hardness. Milk chocolate, with the highest moisture
and lowest fat content, showed identical results with the whipped creams result. In circumference,
height and hardness, milk chocolate ganache showed the highest circumference (p < 0.05), a low height,
and a similar value to whipped cream, but coconut milk also showed low values of circumferences and
hardness. Overall, the whipped cream chocolate ganache was the most preferred chocolate in the sen-
sory test, but the coconut milk chocolate ganache was the softest chocolate among the cream re-
placements. Because of its low caloric content and softness, coconut milk was considered suitable for
making chocolate ganache. In conclusion, coconut milk may be the better ingredient for chocolate
ganache than whipped cream in regard to caloric content and texture. Making chocolate ganache using
coconut milk combined with alternative sweeteners such as tagatose, would be better for consumers
health.
2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the
CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction
Chocolate is a food with a long history, commonly processed
into a number of forms including desserts, meal replacement cal-
orie bars, drinks, confectionery, and candy, and enjoyed by people
of all ages. Ancient records indicate that chocolate dates back
* Corresponding author. Food and Nutrition, Hoseo University, 165 Sechul-Ri,
BaeBang-Yup, Asan-Si, ChungNam-Do, 336-795, South Korea.
E-mail address: smpark@hoseo.edu (S. Park).
1 late was a luxury that was reserved for the elite class or those of
Both authors contributed equally to this paper.
almost 3,000 years and was grown in the southern part of what is
now Mexico in 1400e1500 BC [1]. This region had ideal conditions
for cacao trees, with a hot and humid climate and plenty of forest
cover. It was the Olmecs, who lived here, who rst cultivated cacao
trees and used cacao beans to make drinks. The origins of the word
chocolate can be found in the various names given to this drink,
including cacahuatl (which means cacao water), chocolatl, and
choratl. Following this period, the Aztecs and Mayans called the
beans of cacao trees a gift from God and mixed it with vanilla,
fruit, and owers to make drinking chocolate. At this time, choco-

http://dx.doi.org/10.1016/j.jef.2017.02.002
2352-6181/ 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/
licenses/by-nc-nd/4.0/).
52
high social status, and commoners were not able to taste it. Choc-
olate was regarded as so sacred that cacao beans were even used as
currency or presented to clerics. Evidence of this can be seen in the
relics they left behind (Fig. 1) [2,3].
Viewed in this light, it can be seen that the chocolate currently
produced in Europe was originally brought to the region from Latin
America. Christopher Columbus, who discovered the American
continent, rst learned about cacao beans from the Aztecs and
brought this information back to Europe, but cacao did not become
widely known in Europe until Hernando Cortez overthrew the
Aztec Empire in the early 16th century. Cortez observed that the
Aztecs used cacao beans for medicinal purposes and in a bitter
drink that was enjoyed by aristocrats, and Europeans gradually
discovered the value of cacao beans when he brought this discovery
home [4,5].
In Europe as well, chocolate began as a drink that was exclusive
to royalty and aristocrats. However, some were put off by the bitter
taste, which led to the addition of sugar and other spices to make
the drink less bitter. Accordingly, at the start of the 17th century,
chocolate drinks spread across Europe to Belgium, Italy, France, and
Britain. Following this, the rst edible chocolate was produced in
Britain in 1847 by mixing cocoa power with cocoa butter in a mold
to create chocolate bars of the kind we are familiar with today [6,7].
In addition to this, the industrial revolution allowed for automated
mass production of chocolate, meaning that chocolate was no
longer an expensive luxury reserved for aristocrats and became
available as a popular treat for the masses [8].
In summary, in the past, chocolate was a bitter drink based on
the original taste of cacao beans, but it is now known as a cocoa-
based food that contains other nutrients as well as sugar, oils,
and fats [9].
Chocolate is now a readily available popular treat not only in
Europe, but also across Asia, including Korea, although the form
and mix of ingredients differs in each country. The Korean Food
Standards Codex differentiates between seven kinds of chocolate
based on their cocoa content, including ordinary chocolate, milk
chocolate, white chocolate, and compound chocolate [10]. Choco-
late also varies by type, including: solid chocolate, which usually
comes in at, square bars; shell chocolate, which uses a chocolate
exterior lled with nuts, fruit, or caramel; enrobed chocolate,
which mixes chocolate with wafer or biscuits; hollow chocolate;
Fig. 1. Records demonstrating that the Aztecs used to cultivate cacao beans. (A) A Latin Aztec Badianus manuscript from the 16th century depicting a cacao tree (theobroma cacao)
(http://www.mexicolore.co.uk/images-7/706_05_2.jpg). (B) A Codex Tudela painting from the 16th century depicting a woman making a chocolate drink (https://commons.
wikimedia.org/wiki/File%3AMujer_vertiendo_chocolate_-_Codex_Tudela.jpg).
J Ethn Foods 2017; 4: 51e57
and pan-work chocolate, where peanuts or almonds are coated
with chocolate [11]. There are also other types such as couverture
which has a much higher concentration of cocoa butter, and
ganache which is a smooth mixture that combines chocolate with
whipped cream, butter, and milk [12,13]. Chocolate ganache is the
subject of this research. It is said that chocolate ganache was
created by accident in a confectionary factory in 19th century France
when an apprentice accidentally spilled milk into a batch of choc-
olate, creating a unique avor and soft texture that turned out to be
popular [14].
Unlike in the past, chocolate nowadays comes in a variety of
shapes and avors, bringing joy to numerous consumers. However,
as the product contains a lot of sugar, oils, and fats, up to 500 kcal/
100g, there are concerns about people consuming large quantities
[15]. Even as recently as a few decades ago, sweet foods, such as
chocolate, were not consumed in large quantities, and therefore
had only a minimal impact on public health. However, due to rising
economic standards and the development of the food industry, over
the past 20 years obesity has become a serious social issue. As
consumption of chocolate, a food high in fat and sugar, has
increased, it has been increasingly viewed as a product that is
harmful to human health.
However, more recently some compounds found in high con-
centrations in chocolate such as polyphenols and avonoids have
been found to help prevent aging and eliminate peroxides [16,17],
and low-sugar chocolate has been recognized as a functional food
[18,19]. Furthermore, research on the functionality of chocolate
[20,21] and research that focuses on ways to improve this func-
tionality through manufacturing, is still ongoing [22]. Cocoa, the
main ingredient in chocolate, contains polyphenols, and in addition
to research on the functions of chocolate, other research has been
conducted on ways to reduce the fat content, add more cocoa, or
add other functional ingredients. One example of this is research to
replace some ingredients of chocolate with low-calorie alternatives
[23,24]. This low-fat, low-sugar chocolate is smooth and not bitter,
making it a safer choice than regular chocolate for middle-aged or
elderly people who are at greater risk of contracting metabolic
diseases.
This research aimed to produce and determine the physical
properties of low-calorie, low-fat chocolate using chocolate
ganache. The main ingredients of chocolate ganache are dark
 Y.J. Kim et al / Calorie reduction of chocolate ganache
chocolate and whipped cream, with very little added sugar.
Therefore, we aimed to create chocolate ganache that used milk,
vegetable cream, or coconut milk as a substitute for whipping
cream, which is high in fat, and compare the physicochemical
properties and avor of these varieties with traditional chocolate
ganache.
2. Material and methods
2.1. Chocolate ganache
Chocolate is usually manufactured by adding cocoa powder,
sugar, and other avoring to cocoa butter, but chocolate ganache,
also known as pave chocolate, is made by adding fresh cream or
whipped cream to chocolate which makes it have a smoother taste
than ordinary, rmer chocolate. Whipped cream is made by adding
vegetable stabilizers and emulsiers to animal cream, and is used
for decorating or aromatic dishes. Whipped cream contains
350 kcal/100 g, 3.0 g/100 g of carbohydrates, 37.0 g/100 g of fat,
2.0 g/100 g of protein, and 58.0 g/100 g of water. Vegetable cream,
coconut milk, and milk can be used as substitutes for whipped
cream [25].
The ratios of dark chocolate to cream used in chocolate ganache
is 1:2, 1:4, 1:5, and so on to nd their optimal ratio for giving the
chocolate a smooth feeling and reducing the calorie content in the
preliminary study. In this experiment, a chocolate/cream ratio of
1:1 was selected to create a smooth, high chocolate content.
Whipped cream was used for the cream, while milk, vegetable
cream, and coconut milk were used as substitutes. Fresh cream is
high in fat content so it tastes good. However, it has a high-calorie
content and negative effects on people with diabetes or metabolic
diseases. Because of this, we tried to make chocolate ganache with a
low fat content by replacing fresh cream with other raw materials.
Vegetable cream contains vegetable oils and fats such as coco-
nut oil, giving it a clean taste, and it also lasts longer and is cheaper
than animal cream. Vegetable whipped cream contains 250 kcal/
100 g, 2.9 g/100 g of carbohydrates, 25.9 g/100 g of fat, 2.2 g/100 g of
protein, and 69.0 g/100 g of water [26]. The composition of coconut
milk is similar to whipped cream, but it does not contain stabilizers
or emulsiers and is lower in calories. It is used as a substitute for
milk in vegetarian cuisine. Canned coconut milk contains 197 kcal/
100 g, 2.8 g/100 g of carbohydrates, 19.3 g/100 g of fat, 2.0 g/100 g of
protein, and 75.9 g/100 g of water, with the remainder consisting of
moisture and minerals [27].
2.2. Chocolate ganache making and selection of groups
To make the chocolate ganache, we bought dark Cargill choco-
late (Belgium) as well as whipped cream (Mail, Korea), vegetable
cream (Bravo, UNIGRA S,R,L, Italy), milk (Seoul Milk, Korea), and
coconut milk (Thai Coconut Co. Ltd, Nonthaburi, Thailand).
The chocolate containing whipped cream was used for the
control group, while the chocolate containing milk, coconut milk,
and vegetable cream was used for the experimental groups. As a
control group, the composition of chocolate ganache used was
100 g of chocolate, 100 g of whipped cream, and 3 g of cocoa
powder. As experimental groups, whipped cream was replaced by
milk, vegetable cream, or coconut milk, and the other ingredients
remained the same. To make the chocolate, 100 g of fresh cream
was boiled in a pot. When the surface began to boil, the heat was
turned off and 100 g of dark Cargill chocolate was stirred into the
mixture until it melted. Once the chocolate was fully mixed with
the cream, the mixture was poured into a 50 cm
50 cm
10-cm
mold and then left in a refrigerator for 3e4 hours to set, with the
exception of samples used in the circumference and height
53
measurements. Once set, the chocolate ganache was taken out of
the mold and depending on the method chosen for each experi-
ment, cocoa powder was sprinkled on the outside before being
used in the experiment. The chocolate was stored in refrigerated,
airtight containers prior to use in the experiment.
2.3. Measuring water content and crude fat in chocolate ganache
Water content was analyzed using an industrial drying and
heating technique. Five grams of each type of chocolate were placed
in containers for measuring. After placing the containers with
samples in the 105 1 C drying machine for 5 hours, the weight
was measured after being left to cool for 30 minutes in the desic-
cator. This was repeated four times until a consistent measurement
was obtained. The water content was calculated using the following
method: water content (%) (W2  W3)/(W2  W1)
100. In this
equation, W1 represents the weight of container (g), W2 represents
the weight of sample and container (g), and W3 represents the
measured weight of sample and container (g).
Crude fat content was measured using the Soxhlet method. Five
grams of each type of chocolate was used, and each measurement
was repeated four times. The chocolate was placed inside a round
lter with the top covered by cotton wool. After drying for 2e3
hours in a 100 1 C drying machine, analysis using the Soxhlet
method was conducted after being left to cool for 30 minutes in the
desiccator. The crude fat content was calculated using the following
equation: crude fat content (%) (W2  W1)/S
100. In this
equation, W1 represents the weight of ask before extracting crude
fat (g), W2 represents the weight of ask after extracting crude fat
(g), and S represents the sample weight (g).
2.4. Measuring sugar content
To measure the sugar content of the chocolate ganache, 5g of
each type of chocolate was mixed with 10 mL of water. Sugar
content was measured once the chocolate had completely melted.
The prepared samples were measured four times using a refrac-
tometer (ATAGO N-50E; Atago Co., LTD., Tokyo, Japan).
2.5. Measuring chromaticity
To measure the chromaticity of the chocolate ganache, 5 g of
each type of chocolate was mixed with 100 mL of water. Once fully
mixed, a color spectrophotometer (CM-3500d; Minolta Co Ltd.
Osaka, Japan) was used to take three measurements of each sample.
Chromaticity was expressed as a function of L (brightness), a
(redness), and b (yellowness).
2.6. Measuring circumference and height
The circumference and height of the chocolate ganache were
measured by dropping samples taken directly after it was made and
before it was left to set. Samples of 2.5 g of each type of chocolate
were prepared and dropped from a height of 20 cm, and the height
and circumference of the circle on the oor were measured four
times for each sample.
2.7. Measuring hardness
The hardness of the chocolate ganache was measured using a
texture analyzer (Texture analyzer TA-XT Express; Texture Tech-
nologies Co., Ltd., Godalming, England). The conditions for
measuring the hardness of the chocolate ganache were set as the
following: pretest speed 2.00 mm/s, test speed 1.00 mm/s, post-test
speed 5.00 mm/s. A sample of 2 cm3 was cut from each type of
54 J Ethn Foods 2017; 4: 51e57

chocolate, and each was measured three times, with the result
expressed as an average.
2.8. Sensory evaluation
Sensory evaluation was conducted using 100 students from
Hoseo University (Asan, South Korea). The nished chocolate
ganache was used for the sensory evaluation, and participants rated
each type of chocolate on sweetness, smoothness, texture, and
preference. Each sample was labeled only with a letter of the al-
phabet so that participants could not determine which chocolate was
which. Whipped cream was labelled (A), milk (B), vegetable cream
(C), and coconut milk (D). Participants were asked to write down the
letter of the sample they rated the highest in each category.
2.9. Statistical analysis
The results of each experiment were analyzed statistically as
average standard deviation and statistical signicance was
measured by two-way analysis of variance (ANOVA) using an SPSS
program (IBM Analytics, New York, USA). Statistical signicance
was measured by ANOVA using the Tukey test, and a result was
considered statistically signicant when p < 0.05.
3. Results and discussion
3.1. Water content and crude fat content of chocolate ganache
The water content of the 5 g sample of each chocolate type made
using the whipped cream substitutes can be seen in Fig. 2A. The
water content by chocolate type was 37.9% for milk, 36.8% for co-
conut milk, 32.9% for vegetable cream, while whipped cream was
the lowest with 22.6% (p < 0.05). The water content was higher in
the chocolate made using milk and coconut milk and lower in the
chocolate made using vegetable cream and whipped cream. This
appears to be caused by the different water content of each
ingredient, with milk, containing 88.3 g of water per 100 g, pro-
ducing the highest water content in the results. The standard de-
viation for the whipped cream chocolate was higher than that of
the others, but this did not inuence the results. The crude fat
content can be seen in Fig. 2B. The crude fat content by chocolate
type was 16.8% for whipped cream, 10.3% for vegetable cream, 7.5%
for coconut milk, and 6.7% for milk, showing a statistically signi-
cant difference (p < 0.05). This was in contrast to the results for
water content, and the vegetable cream chocolate was closer to
whipped cream in terms of crude fat content than the other types.
Higher water content appeared to be correlated with lower crude

Fig. 2. Four contents of chocolate ganache with different fat sources. (A) Moisture content. (B) Crude fat content. (C) Sugar content. (D) Hardness of the chocolate ganache with
different fat sources. Values are mean standard deviation (n 4). *,y,z,x Bars on the different symbols were signicantly different among groups in Tukey test at p < 0.05. CMCG,
coconut milk chocolate ganache; MCG, milk chocolate ganache; VCCG, vegetable cream chocolate ganache; WCCG, whipped cream chocolate ganache.
 Y.J. Kim et al / Calorie reduction of chocolate ganache
fat content. Among the chocolate ganache made using substitute
ingredients, the vegetable cream chocolate produced results most
similar to the control, the whipped cream chocolate. The differing
calories, carbohydrates, fat and protein contained in each variety of
chocolate ganache can be seen in Table 1. The caloric content was
highest in the whipped cream chocolate, followed by vegetable
cream, coconut milk, and milk. The biggest inuence on caloric
content in the chocolate ganache was the difference in fat.
3.2. Sugar content of chocolate ganache
The sugar content of each chocolate type can be seen in Fig. 2C.
The chocolate ganache made with whipped cream had the highest
sugar content, followed by milk, vegetable cream, and coconut
milk. The whipped cream used in the experiment contained 3.0 g of
sugar, followed by vegetable cream with 2.9 g, coconut milk with
2.8 g, and milk with 5 g. However, the refractometer showed that
the milk chocolate ganache had the lowest sugar content, followed
by coconut milk, vegetable cream, and whipped cream chocolate in
order. This is because the refractometer measures the amount of
sugar in the melted solution, reecting the water to sugar content
ratio, which is, in order from lowest to highest, milk, coconut milk,
vegetable cream, and whipped cream.
3.3. Chromaticity
The chromaticity of each chocolate type can be seen in Table 2.
The whipped cream chocolate had a low L score of 0.07, while the
vegetable cream chocolate produced the lowest score of 0.043. In
contrast, the milk and coconut milk varieties received a high L
score. Scores for a (redness) and b (yellowness) were similar to the L
scores (a: whipped creamd0.403, vegetable creamd0.283, b:
whipped creamd0.113, vegetable creamd0.037). In terms of
chromaticity, the vegetable cream chocolate ganache was most
similar to the whipped cream chocolate.
3.4. Circumference and height
The circumference and height of each type of chocolate ganache
were measured four times by dropping samples taken directly after
it was made and before it was left to set. The results of this can be
seen in Fig. 3. The circumference was the largest for the milk
chocolate ganache, followed by vegetable cream, coconut milk, and
whipped cream varieties, demonstrating statistically signicant
differences (p < 0.05). Height was greatest in the whipped cream
chocolate, followed by vegetable cream, milk, and coconut milk.
Based on these width and height measurements, it can be calcu-
lated that the vegetable cream chocolate had the largest volume,
followed by whipped cream, milk, and coconut milk. Afoakwa et al
[28] reported that higher fat content was associated with reduced
hardness, while Shin and Joo [29] used aged fermented garlic
Table 1
The nutrient composition for 100 g of chocolate ganache.
Energy (kcal) Carbohydrate (g) Fat (g) Protein (g)
WCCG 436 25.5 35.5
MCG 296 26.5 19.0
VCCG 386 25.5 30.0
CMCG 359 25.4 26.7
Whipped cream chocolate ganache was made by dark chocolate/cream ratio of 1:1.
Whipped cream was substituted into unsweetened milk, vegetable cream, and co-
conut milk in chocolate ganache and the nutrient composition was calculated.
CMCG, coconut milk chocolate ganache; MCG, milk chocolate ganache; VCCG,
vegetable cream chocolate ganache; WCCG, whipped cream chocolate ganache.
55
Table 2
Chromaticity of chocolate ganache made with different fat sources.
Chromaticity
L a b
y z y
WCCG 0.07 0.005 0.403 0.023 0.113 0.05
MCG 0.157y 0.028 0.757y 0.045 0.213y 0.059
VCCG 0.043y 0.003 0.283z 0.008 0.037y 0.006
CMCG 0.283* 0.034 1.433* 0.043 0.457* 0.049
*,y,z Different symbols after means represent signicant differences among the
groups in Tukey test at p < 0.05.
L, a, and b measured by color spectrophotometer indicated the lightness, redness,
and yellowness of the different chocolate ganache made using different fat sources,
respectively.
Values are mean standard deviation (n 3).
CMCG, coconut milk chocolate ganache; MCG, milk chocolate ganache; VCCG,
vegetable cream chocolate ganache; WCCG, whipped cream chocolate ganache.
extracts to make chocolate, nding that hardness was reduced, a
softer texture was achieved, and agglutination increased as more
cream was added. Yu et al [30] and Yoon et al [31] reported that
higher water content was associated with reduced hardness and
softer texture. Our results show that milk, containing 88.3 g of
water and 4 g of fat, produced the widest circumference (p < 0.05)
and a low height. Vegetable cream and coconut milk produced
similar circumferences, while the height of the vegetable cream
chocolate was signicantly higher than the coconut milk variety.
This appears to be because vegetable cream contains a higher
concentration of fat, protein, and sugar while coconut milk contains
more water (water and fat content of vegetable cream: 63.5 g and
30.9 g, respectively; water and fat content of coconut milk: 72.9 g
and 21.3 g, respectively). Among the ingredients, whipped cream
contained the lowest water content and the highest fat content, and
it appears that when the cream was being mixed with the choco-
late, the fat was able to turn into cream without obstruction from
the water, causing the chocolate to take on greater volume.
3.5. Hardness
The hardness of each chocolate type can be seen in Fig. 2D. The
hardness of each chocolate ganache type once set was measured
using 2 cm3 samples, and the coconut milk was found to be the
softest (p < 0.05), followed by whipped cream, milk, and vegetable
cream varieties. Afoakwa et al [32] researched the impact that
particle size distribution and the elements found in chocolate had
on the texture and appearance of dark chocolate. They found that
greater particle size distribution and higher fat content were
associated with reduced hardness, while Keogh et al [33] also re-
ported that higher fat content was correlated with lower hardness.
Youn and Lee [34] examined the impact of various mixtures of
vegetable oils and fats on the quality characteristics of chocolate
ganache and found that higher levels of vegetable oils and fats were
associated with reduced hardness. Unlike the results obtained by
Youn and Lee [34], our experiment found that chocolate ganache
containing vegetable cream was harder than chocolate ganache
containing animal cream (whipped cream or milk). Guinard and
Mazzucchelli [35] researched the inuence of sugar and fat on milk
4.0 chocolate, nding that chocolate with higher sugar content was
4.5 harder and that sugar and fat seemed to interact with each other,
4.1
impacting hardness. However, they added that it would be difcult
4.0
to accurately determine the nature of this interaction. It is already
established that higher fat content is correlated with less hardness,
and it appears that irrespective of the level of fat content, there are
interactions between fat and protein and fat and sugar that impact
the hardness of the chocolate.
56 J Ethn Foods 2017; 4: 51e57

Fig. 3. Circumference and height of chocolate ganache with different fat sources. (A) Circumference of chocolate ganache. (B) Height of chocolate ganache. The melted chocolate
ganache had fallen into the at plate and the circumference and height of them were measured by the ruler. Values are mean standard deviation (n 4). *,y,z,x Bars on the different
symbols were signicantly different among groups in Tukey test at p < 0.05. CMCG, coconut milk chocolate ganache; MCG, milk chocolate ganache; VCCG, vegetable cream
chocolate ganache; WCCG, whipped cream chocolate ganache.

3.6. Sensory evaluation
The results of the sensory evaluation conducted using 100 stu-
dents from Hoseo University can be seen in Fig. 4. In the sweetness
category, the vegetable cream chocolate was rated highest, followed
by the whipped cream, milk, and coconut milk varieties. This differs
from the results pertaining to levels of sugar content. The whipped
cream chocolate was found to have the highest sugar content, and
was rated as sweet by the participants, but the vegetable cream
type, which contained 30% less sugar than the whipped cream
variant, was given the highest rating in this category. In line with
the results on sugar content, the coconut milk chocolate ganache
was rated as the least sweet by participants. In the texture category,
the vegetable cream chocolate received the highest score, followed

Fig. 4. Sensory evaluation scores of chocolate ganache with different fat sources. The sensory evaluation (sweetness, hardness, texture, and overall acceptance) of different
chocolate ganache was conducted on 100 university students. Values are mean standard deviation (n 100).
 Y.J. Kim et al / Calorie reduction of chocolate ganache
by the whipped cream, coconut milk, and milk varieties. For
smoothness, the coconut milk chocolate was rated highest, fol-
lowed by vegetable cream, whipped cream, and milk. The coconut
milk chocolate, which had the lowest recorded hardness, was rated
as the smoothest, followed by vegetable cream, whipped cream,
and milk. In the overall evaluation, the vegetable cream chocolate
received the highest score, followed by the whipped cream, milk,
and coconut milk types. The vegetable cream chocolate was rated
highly across the board and was also rated as the sweetest, while
the coconut milk variant was rated as the smoothest.
4. Conclusion
In conclusion, we believe that coconut milk, which contains less
fat than whipped cream, is suitable for use in chocolate ganache
due to its smoothness and lower caloric content, despite the fact
that it is not as sweet. In addition, we believe that the functionality
of coconut, when combined with low-calorie sweeteners, could be
used to produce high quality chocolate snacks that are low in
calories.
Based on this study, if many studies are done to lower the fat
content of chocolate ganache in the future, we will be able to make
the chocolate more healthy and sustain a long chocolate culture
and history.
Conicts of interest
All authors have no conicts of interest to declare.
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