Two types of lempuk durian have been developed which included the soft and hard lempuk durians. Durian (D24) flesh, sugar and glucose syrup are among the main ingredients in making centers. The durian flesh is ground and cooked together with sugar and syrup until the soluble solid of the mixture reached 55 °Brixs. One half of the portion is removed for the soft type centre and the balance is heated up to 76 °Brixs for the hard center. The soft center is piping into the chocolate shell and covered the bottoming and allowed to cool in a low temperature incubator for hardening purposes. Meanwhile, the hardened durian center is formed into required shapes, dipped in the tempered chocolate and cooled.

1. Conducted scheduled courses on the processing of durian lempuk coated chocolates. 2. Conducted attachment courses on the processing of durian lempuk coated chocolates. 3. Demonstrated the processing of durian lempuk coated chocolates. 4. Promotion through exhibition.

1.  Chocolate products with lempuk durian centers.
2.  Suitable for small industries or home-made chocolate makers.

Centre : FOOD TECHNOLOGY RESEARCH CENTRE
Tel : 03-89437307
Fax : 03-89422906
Email : pahsham@mardi.gov.my

1. LATIFAH BT MD SAAD (FOOD TECHNOLOGY RESEARCH CENTRE)