Chocolate Engineering: Structure, Rheology, and Bloom

Please join us for an AIChE webinar, featuring:

Dr. Richard Hartel – University of Wisconsin - Madison

Chocolate - it’s a lot more complex than it looks. In 60 minutes, delve into the chemical properties of chocolate and the difference they make in the final product. Learn how chocolate contains 50%-70% particles (sugar, cocoa particles and milk powder) in a cocoa butter dispersed phase. When melted, the particles provide important rheological properties. Discover how controlling cocoa butter crystallization and polymorphism is what gives chocolate a good snap and glossy surface. A good cocoa butter crystalline structure also helps prevent bloom—that white haze no one wants to see that forms when chocolate is stored. Compare and contrast different chocolates while the science is presented at a level all will understand and enjoy. Samples will be provided!