Abstract: The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolatewere studied. Combined methods of viscosimetry and bloom-promoting were used to determine the viscosity variations andtime of fluid state in tempering points, and anti-blooming property of the two kinds of chocolates by adding lecithin. DSC andXRD were used to carry out comparative investigations on the two chocolates from the aspects of kinetics, thermodynamics andcrystallography. The results showed that obvious viscosity decreasing on the two chocolates were observed when lecithin wasadded. But the crystallization retarding effects were not observed. Slight anti-blooming effect was found in CB, not in CTCBE.There was consistence in the results between the two combined methods.

Key words: lecithin, chocolate, tempering process, anti-blooming