What ’s the difference between a cheap small-arm of Hershey ’s and a epicurean bite of the finest Belgianchocolate ? According to a team of researchers in Leuven , Belgium , the secret lie in cocoa butter crystallization . And now they ’ve developed a novel means to useultrasoundto stoppage on cocoa butter crystallization .
" We ’ve divulge that we can detect differences in the crystallizing of cocoa butter with supersonic waves , " saysKoen Van Den Abeele , a purgative prof at KU Leuven , Belgium ’s gravid university , in a crush release . He is an expert in using ultrasonography to examine metallic element and concrete — well less tasty stuff .
presently , top chocolatiers nearly supervise hatful of coolingchocolateby running samples to an on - site research laboratory to test for hot chocolate butter crystallizing . If the incorrect crystal form , the whole batch will call for to be reprocessed , a clock time - consuming and pricy mistake .
But by using ultrasound , the Belgian research worker can supervise the internal social structure of hot chocolate butter crystallization in genuine metre without sacrificing an ounce ofprecious chocolate .
" Cocoa butter crystallise as the liquid chocolate hardens . Five types of crystals can be formed during this cognitive operation , but only one of these has the qualities we want , " says Imogen Foubert , a professor in the department of microbial and molecular systems at KU Leuvenin a military press release . The sought - after crystals give up the snap when you get when you first bite the chocolate as well as its rich , run mouthpiece palpate .
Van Den Abeele sends transversal ultrasonic waving through the cooling hot chocolate to get a clear-cut photograph of the lechatelierite structure forming at heart , not unlike an echography technician checking on the health of a growing foetus .
" When the cocoa butter is liquid , the supersonic moving ridge is muse in its entirety , " explains Van Den Abeele . " As shortly as the butter crystallizes , part of the sound wafture infiltrate the cocoa butter , so the amount of reflexion we measure change . This enables us to see how the different vitreous silica stick together , which is important for the ultimate holding of the burnt umber . "
The next whole step for the Belgian enquiry team is to upgrade their lab prototype into a manufacturing plant - grade chocolate testing automobile . Hopefully this wo n’t put any chocolate tasters out of a job .
