‘Physics’ behind smooth chocolate

BY LUCINA CAMERON

T h e p h y s i c s b e h i n d w h a t makes chocolate so smooth has been revealed by researchers studying a 140 -ye a r- ol d mixing technique.

Scientists at the University of Edinburgh studied the process of conching, which involves mixing ingredients for several hours.

T h e i r

a n a l y s i s , w h i c h involved measuring the density of mixtures and how they flow at various stages of the pro cess, sug gests conching may alter the physical prop - erties of the microscopic sugar crystals and other granular ingredients of chocolate.

B efore the invention of the conching process, which was develop ed by Swiss confectioner Rodolphe Lindt in 1879, chocolate had a gritty texture.

This was because the ingred i e n t s f o r m r o u g h , i r r e g u - lar clumps that do not flow smoothly when mixed with cocoa butter using other methods, the researchers said. The new research reveals conching produces smooth molten chocolate by breaking down lumps of ingredients into finer grains and reducing friction between particles. It is hoped the findings may hold the key to pro ducing confectioner y with a lower fat content.