Decoding the flavor creates the dominance of chocolate in a scientific perspective!

Chocolate is not a single piece of sweet food but inside it also contains something really magical, when the taste and texture of chocolate have a unique 'foothold' in the heart and mind. of all ages from big to small.

And to affirm this 'miracle' , the great poet and philosopher Fernando Pessoa once said: 'Look, there is no metaphysical thing on Earth like chocolate'.

There are 7.2 million tons of chocolate consumed by the world every year.

Whether it's an unfortunate person or an overly soulful spirit to " turn" chocolate, it's hard to deny the dominance of this dish in the food sector, when Chocolate has more than 2000 years of history. and at the moment at least 7.2 million tons of chocolate is consumed by the world every year!

What makes 'addictive' of Chocolate

The great taste of Chocolate comes not only from the characteristic qualities of cocoa beans, but also from the decision of the production process .

Accordingly, the characteristic texture and flavor make many Chocolate enthusiasts the result of a blending formula dating back 140 years, known as 'Conching'.

Briefly, Conching is the stage where cocoa beans (finely ground into dry powder) will be mixed and heated at a specific time and temperature . At this stage, a series of mysterious processes will take place, to contribute to the flavor and especially the characteristic smooth texture of chocolate.

Before Conching was released, cChocolate types on the market all had heterogeneous texture and often felt cocoa powder when eating.

At the present time, Conching has become an indispensable stage in the production line of this dish.

Currently, Conching has become an indispensable stage in the production line of chocolate.

Conching from a scientific perspective

According to scientists, if we can decipher all of the reactions that have taken place at Conching, it also means grasping the golden key to create the world's best chocolate!

Many views suggest that Conching will cause changes in the physical properties of sugar crystals as well as other material particles in microscopic dimensions. In short, Conching smooths out the chocolate ingredient mixture by breaking the lumpy ingredients.

A recent study by Professor Wilson Poon from Edinburgh University and his colleagues has somewhat "digitized" this stage.

Specifically, the team relied on the original Conching process created by Rodolphe Lindt in 1879, trying to change the amount of raw material powder (by diluting cocoa powder and sunflower oil) and monitoring it too. the process takes place. The result is an optimal formulation of the ratio of the mixture of cocoa powder and liquid (in this case fat) to conduct Conching.

Based on this research, factories can apply to optimize energy costs, materials as well as orienting chocolate finished products (eg, making low-fat chocolate)!

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