Sunday Territorian

Chocolate molecule


ADDING a certain molecule when producing chocolate could produce a high-quality product without the need for tempering, a study shows.

Tempering is the process of controllin­g temperatur­e of the chocolate so it achieves the best shine, colour and texture before it is sold. University of Guelph researcher­s found adding a small amount of a phospholip­id molecule to cocoa butter sped up and directed its crystallis­ation towards form V (the ideal).

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