Health
How the mold influences a chocolate bar’s crystalline structure – Phys.org
When enjoying a chocolate bar, most people don’t think about how the molecules within it are organized. But different arrangements of the fats in chocolate can…
When enjoying a chocolate bar, most people don’t think about how the molecules within it are organized. But different arrangements of the fats in chocolate can influence its taste and texture. Now, researchers reporting in ACS’ Crystal Growth & Design have found that the side of a chocolate bar facing the mold has a more orderly crystalline structure than the side facing air, knowledge that might help chocolatiers produce tastier confections, the researchers say.
Chocolate is a mixture of cocoa…
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