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PROCESSING
Temper tantrums no more: chocolate production made easier
T
empering chocolate is a task that frays tempers, as any cooking show fan knows, but now Canadian scientists from the University of Guelph have discovered that using a phospholipid molecule in chocolate production could make all that stress unnecessary. Chocolate manufacture includes a complex tempering procedure to direct the crystallisation of cocoa butter towards the formation of fat crystal networks with specific
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January/February 2022
polymorphism, nano- and microstructure, melting behaviour, surface gloss and mechanical properties. For a glossy snap, the crystal structures in chocolate must be just right — a structure known as Form V is the Holy Grail for the best chocolate. Usually, this is achieved through the complicated tempering process, which involves heating and cooling to precise temperatures, but Alejandro Marangoni and colleagues
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