Ultrasound may help in the production of the perfect chocolate

Professor Imogen Foubert from the KU Leuven Department of Microbial and Molecular Systems explains: “Cocoa butter crystallises as the liquid chocolate hardens. Five types of crystals can be formed during this process, but only one of these has the qualities we want.

The number, size, shape, and the way in which the crystals stick together play an important role as well.” It is therefore crucial to monitor the crystallisation of the cocoa butter closely during the chocolate production process, because we don't want inferior chocolate ending up on shop shelves. (MTI)