Glossy, velvety chocolate that snaps in the fingers and melts in the mouth is the chocolatier’s dream.
But crafting cocoa confections with this optimal texture is no easy feat. The endeavor, known as tempering, demands carefully warming and cooling liquid chocolate until it crystallizes into its most delectable form. Now, scientists may have found a shortcut: adding a small pinch of fatty molecules called phospholipids, researchers report August 31 in Nature Communications.
With phospholipids, “you can simplify the whole tempering process, making sure you always have the right quality of the chocolate,” says food chemist Alejandro Marangoni of the University of Guelph in Canada.
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