Scientists used synchrotron technology to show a key ingredient can create the ideal chocolate structure and could revolutionize the chocolate industry.
Structure is key when it comes creating the best quality of chocolate. An ideal internal structure will be smooth and continuous, not crumbly, and result in glossy, delicious, melt-in-your-mouth decadence. However, this sweet bliss is not easy to achieve.
Researchers from the University of Guelph had their first look at the detailed structure of dark chocolate using the Canadian Light Source (CLS) at the University of Saskatchewan. Their results were published today in Nature Communications.
“One of the major problems in chocolate making is tempering,” said Alejandro Marangoni, a professor at the University of Guelph and Canada Research Chair in Food, Health and Aging. “Very much like when you temper steel, you have to achieve a certain crystalline structure in the cocoa butter.”
Skilled chocolate makers use specialized tools and training to manipulate cocoa butter for gourmet chocolate. However, Marangoni wondered if adding a special ingredient to chocolate could drive the formation of the correct crystal structure without the complex cooling and mixing procedures typically used by chocolatiers during tempering.
Read more on the Canadian Light Source website
Image: Dr. Saeed Ghazani tempering chocolate. Dept. Food Science University of Guelph.