Researchers check quality of chocolate with ultrasound
Wednesday, June 1, 2016 - 10:21
in Earth & Climate
Belgian chocolate is a world-famous delight. But producing a divinely delicious bar of chocolate that has a beautiful gloss, makes that wonderful sound when you break it, melts in your mouth, and maintains all these qualities throughout its entire shelf life, is not easy. The crystallisation of the cocoa butter—the fat in the chocolate—plays an important role in that process.