Chocolate science !!

The way chocolate melts in palate, the luxurious, silky texture and the way it leaves us wanting more. One of the most iconic lines from the movie Forrest Gump “Life is like a box of chocolate. You never know what you’re gonna get.” However, for chocolatiers, this statement may suggest more than chocolate variety—at the microscopic level, there is more that meets the eye when it comes to the chocolate we consume.

Chocolate a polymorph

Chocolate is considered a polymorph, which means it can take on different shapes when it solidifies. There are six different ways it may crystallize after it has been melted and cooled, varying by temperature. 

The fat composition in cocoa butter which are largely responsible for these crystal structure :- 

•  oleic
•  palmitic
• stearic fatty acids

 As chocolate is heated and cooled, a process called tempering, chocolatiers are able to manipulate the crystal structure of solid chocolate, creating its desirable form.

When chocolate has been improperly stored or tempered, the cocoa butter separates from the chocolate and surfaces, creating whiteness on the chocolate called “chocolate bloom” (it’s still safe to eat). 

The crystal structure dictates the texture of chocolate, chocolatiers must work with precision to produce the glossy and firm, chocolate that melts in mouth giving the meltdown.

Chocolatiers melt down chocolate to change its flavor and shape. However, the temperature matters:-

•  TYPE 1 CHOCOLATE : Heating chocolate only to around 17 degrees Celsius before cooling it results in a soft, crumbly product that melts easily. . 

• The sweet spot chocolatiers aim for is around 34 degrees Celsius. As the chocolate is heated, the crystal structure of the chocolate melts away. Reaching the desired temperature, the chocolate is then cooled, and as it cools, it forms crystals of type IV and V.  Tempering chocolate to this temperature is hitting jackpot as the chocolate, once solidified, is firm, snaps easily and melts at body temperature. As it melts in your mouth at this temperature the chocolate disperses, releasing its flavor. 

Why tempering is required 

Tempering is done for three important reasons:-

• It gives candies a desirable glossy appearance.
•  It makes the chocolate easier to handle as a solid. 
• It also gives a ‘snap’ to the chocolate when you bite into it.
  

Scientifically, tempering helps to establish beta crystals in a portion of the cocoa butter. This is a very specific type of crystal that is desirable in couverture. Temper is established within a narrow temperature range.

•  For dark, bittersweet chocolate, temper occurs between 88°F and 90°F, with the target being 89°F.
•  For milk chocolate, the range is 86°F to 88°F, with the target being 87°F.

Every time you consume chocolate, you may have noticed a feeling of satisfaction and a desire to eat more. Have you ever guessed why ??

•  Inside chocolate is phenylethylamine, a compound that stimulates the brain to release a neurotransmitter called dopamine.
  

•  When we eat chocolate, dopamine is released which in turn help regulate our emotions and association of satisfaction and happiness.