Description
By Mark Adriaenssens, Barry Callebaut. Presented at the 2017 conference
When a piece of chocolate is eaten, the continuous fat phase melts, is mixed with saliva and releases the solid particles. This combination of in-mouth events generates the typical sensation, specific for every kind of chocolate. The fineness of the solids influences all steps of chocolate perception and is therefore of outstanding importance for the quality of chocolate. Not only is the sensory perception highly influenced by the fineness of the solids, also more technical aspects, such as rheology, influencing workability and fit with chocolate applications, are largely determined by the fineness of the solids. So, how can we best measure fineness and how can we control fineness of chocolate?
