Simply good chocolate thanks to synchrotron radiation
Canadian scientists want to simplify the production of good chocolate, Sept. 08, 2021
| The production of good, smooth chocolate requires a complex procedure, and on an industrial scale, also large machines. Tempering creates a homogeneous cocoa butter crystal structure in the chocolate. The fact that a certain phospholipid can serve as a crystallisation nucleus and thus replace the complex tempering process has now been demonstrated with the help of synchrotron radiation. [more] |