Abstract
Chocolate, reengineered If you go to Alejandro Marangoni’s house for a meal, you might be treated to an experiment. The University of Guelph food scientist went through a phase of feeding his children pancakes made with as much fiber as they could stomach. These days Marangoni might treat a guest to something sweeter: a special chocolate engineered to be easier to make. Cocoa butter crystals can take six forms, one of which makes for chocolate with the ideal glossiness, snap, and melting behavior. Chocolatiers carefully temper chocolate, melting and cooling it until it looks and feels right. Chocolate becomes glossy and has just the right viscosity when Form V cocoa butter crystals dominate, and other polymorphs have melted away. Commercial chocolate makers monitor the process by temperature. Even with great attention to detail, the process is difficult to control. The primary components of cocoa butter fat crystals are triglycerides. Marangoni
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