AdvertisingThe team from University of Edinburgh in the UK studied mixtures resembling liquid chocolate created using the conching process, which was developed by Swiss confectioner Rodolphe Lindt in 1879. Conching is a mixing process that evenly distributes cocoa butter within chocolate and may act as a “polisher” of the particles. AdvertisingThe findings, published in Proceedings of the National Academy of Sciences, may hold the key to producing chocolate with lower fat content, and could help make chocolate manufacturing more energy efficient. “By studying chocolate making, we have been able to gain new insights into the fundamental physics of how complex mixtures flow. Before the invention of conching, chocolate had a gritty texture.

Source: Indian Express May 10, 2019 08:26 UTC