As chocolate became a fashionable beverage throughout Europe in the 17th century, it became big business to design and sell cookware specifically designed for preparing chocolate. Learn about the European chocolatière, or chocolate pot, in today’s CTT.
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Producing chocolate with a shiny, smooth texture and good “snap” requires a complicated heating and cooling process that, on the large scale, is performed using expensive machines. University of Guelph researchers discovered a potentially easier way to achieve the desired texture by modifying the amount of phospholipids in chocolate.
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Imprinting nanostructure patterns in chocolate to create shimmery goodies is a demonstrated technique, but the Swiss startup ChocoFoil is the first supplier with a product on the market using this technology.
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Although chocolate is a simple pleasure for many people around the world, the science behind chocolate as a food and as a material is deliciously complex. Now an industrial designer has re-engineered the chocolate chip to maximize taste and texture, giving it optimal surface area with angular features.
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Why give your Valentine chocolate when you could give them shimmery chocolate? Researchers at ETH Zurich found a way to imprint a special structure on the surface of chocolate to create a targeted color effect.
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Happy Valentine’s Day! Today’s video features an engineering student who designed a 3-D printer that makes chocolate confections. He envisions his printer as an entertainment device for weddings and other social gatherings.
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Eileen’s favorite posts reflect the mission of Ceramic Tech Today to bring you interesting news that may not make it to you otherwise. We filter through hundreds of press releases weekly to find what matters, so you can focus on your work. We aim to inform and sometimes entertain!
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Beyond personal preference, what can science say about which kind of chocolate comes out on top—milk or dark? Watch this video from ACS Reactions to get the play-by-play of how dark squares stack up to milk chocolate.
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A nanoporous material that breathes, chocolates inspire thin shell designs, and other materials stories that may be of interest for April 13, 2016.
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Beyond scarfing down bags of the sweet stuff, it’s the science behind chocolate that reels us in every time. So to all those materials science/chocoholics out there, you’ll want to check out this video from Johns Hopkins University about the hidden world of chocolate.
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