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Post by grhuit on Jun 1, 2017 9:05:50 GMT -5
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Post by Ben on Jun 1, 2017 14:25:51 GMT -5
From the NPR article, it sounds like this is mostly focused on a (temporary?) reduction in viscosity in order to make industrial processing easier--or cheaper through reducing how much cocoa butter is needed. Is this correct?
How does it affect the taste and mouth feel of the final chocolate? While it may make the chocolate less viscous during processing, I'd assume that affect does not remain after tempering and molding. So, if you dramatically reduce the cocoa butter content as mentioned in the article, my guess is that the chocolate would be thick, dry, and rather unpleasant. The article mentions that no taste or texture tests were done. Did no one actually try the chocolate afterwards?
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Post by grhuit on Jun 1, 2017 15:06:47 GMT -5
We are currently working on getting our prototype tested a long with taste tests. Some advised that this device be coupled with a tempering machine so the chocolate flows better at those temperatures.
But, hypothetically speaking, if the taste were the same... do you believe this is something chocolate makers would be interested in implementing? What would be some of the challenges or drawbacks of using technology like this? What would be the benefits?
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Post by grhuit on Jun 2, 2017 9:22:35 GMT -5
Would appreciate more thoughts!
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Post by joetlnf on Jun 2, 2017 11:05:02 GMT -5
My understanding is that the technique works by causing the smaller particles of cacao solids to aggregate into large clusters, which lowers the viscosity of the liquor. I would suspect that, for a given % of fat content, this would introduce a graininess into the texture of the chocolate if it's allowed to set in this state, even if the fat content is normal... but I don't know, and it's possible that I'm misinterpreting the intended use of the tool (at what stage of production is it used?). I'd be interested in learning the results of your taste tests.
Here's an interesting paper that could be relevant and the introductory paragraphs are pretty accessible: "Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content" by Do et al.
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Post by Thomas on Jun 2, 2017 19:40:27 GMT -5
I only see this as a possible manufacturing improvement. I have not read anything that would make me think that it improves the end product for a consumer. What would be my return on investment? How much will it cost and how does it save me money? Can I produce more chocolate quicker? Will it make cleanup easier? Is it less wear and tear for my machinery? Will I waste less chocolate? ...
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Post by Sebastian on Jun 8, 2017 5:31:26 GMT -5
I'm afraid he didn't discover anything - i'd done that work over a decade ago (maybe even 15 years, i'd have to pull my paper and reference the date) It's leveraging a property known as electro-rheology/magneto-rheology, and the viscosity change is instantly and permanently reversible. Interestingly when i did my work the airforce was interested in it, as electrorheological fluids become very interesting control mechanisms for flight control surfaces on fixed wing aircraft (not that they were going to fill their wings with chocolate, but the learnings from one ERF can be transferred to others) Edit: i just looked up my invention disclosure - it was filed in October of 2004
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