The invention provides low-temperature
cracking resistant baked chocolate as well as a preparation method and application thereof, and belongs to the technical field of baked food. According to the invention,
sorbitan tristearate is used as a
crystallization nucleating agent and a
crystal regulator, and formation of more and finer stable beta '(V-type) crystals is promoted to optimize an aliphatic network and improve
toughness, so that the low-temperature
cracking resistance effect is improved. The mono / diglycerol
fatty acid ester and the polyglycerol
fatty acid ester can be directionally adsorbed on the surfaces of fat crystals, the growth rate of the crystals is slowed down through the steric hindrance effect, thick and large crystals are prevented from being formed, formation of fine and uniform beta'
crystal forms can be promoted by compounding with the
sorbitan tristearate, and then the effect of resisting low-temperature
cracking is improved. According to the invention,
palm oil,
palm kernel oil and
hazelnut oil form blend oil, so that cracking of a chocolate
coating at low temperature is slowed down.