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The Science of Chocolate


The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.

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Members: 414
Latest Activity: Dec 10

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Discussion Forum

Adjusting the process for flavors

Started by Jason Walter. Last reply by Jason Walter Nov 21. 8 Replies

Micrometers - Measuring particles

Started by Christian Tyler. Last reply by Daniel Haran Oct 31. 2 Replies

Comment Wall


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Comment by Sweet matter physicist on March 12, 2014 at 6:36pm

@Ben: I would actually think that it will make a difference! However, cocoa butter added to increase creaminess of chocolate, or cocoa butter used for white chocolate is often deodorized. If that's the case I strongly doubt that deodorized Criollo cocoa butter is any better then other cocoa butter (in terms of flavor at least). On the other hand: some bean-to-bar manufacturers started using the non-deodorized cocoa butter from the high quality beans to make white chocolate and it apparently contains quite a lot of flavor notes (right now I just remember "Askinosie", but there will probably be others, too).

Comment by Thomas Forbes on March 12, 2014 at 6:32pm

I would also like to add, is butter from fermented cacao better or different then that of nonfermented, ie Sanchez and Hispanola in the DR.

Comment by Ben on March 12, 2014 at 6:21pm

Quick question for the group about cocoa butter.  If white chocolate is made with no cocoa mass, and only the butter pressed from the liquor, is there any distinction made from the butter made from beans from different trees?  in short, in a white chocolate, does it matter if the butter comes from a Forestero or a Criollo bean?  I would assume not, much like commercially produced sugar is chemically the same whether it comes from sugar beets or sugar cane, but haven't found any information to confirm this.  I've got a presentation coming up and wanted to lock this down.  Thanks.

Ben Johnson

Blue Table Chocolates

Comment by Larry on January 3, 2014 at 11:27pm

I just learned something & thought I would share it.

My business partner was watching the food network and they put vinegar into the marshmallow they were making. This piqued her interest & she put me to work researching it to hopefully improve our marshmallow recipe.

There is a lot of documentation that corn syrup or glucose syrup will hold onto water very tightly. Thus they are used to reduce the water activity in a ganache. Corn syrup & glucose syrup also help prevent crystallization. Thus adding corn syrup to caramel helps reduce crystallization.

Now the marshmallow light kicks on. When making a sugar syrup for marshmallows, adding vinegar or another acid will help break down the sucrose (table sugar) into fructose and glucose. More glucose and fructose in the marshmallow should help prevent crystallization and increase the moisture retention. Thus resulting in a marshmallow that will hopefully stay soft and delightful a little longer.

I wonder what would happen if corn syrup were used directly instead of sucrose. ... - Hmmm sounds like I have homework.  

I hope my epiphany helps to enlighten someone else. :)  

Happy New Year!

Comment by Colin Green on December 17, 2013 at 2:58am

I would think that the problem is that the salt is absorbing water from the air and then that is absorbed into the chocolate making the streaks. Just leave a few crystals out and see if it starts to absorb water out of the air while out of the chocolate. I'm sure that it will.

Comment by Daniela Vasquez on November 14, 2013 at 8:37pm

Hmm that's curious, I didn't know salts had such effect on cocoa butter crystals. I do a crystallized ginger dark chocolate bar and a sea salt (himalayan pink salt) as well, but I don't mix them too much and never encountered blooming issues. What other ingredients interact with cocoa butter crystals like that?

Comment by PHLChocolate on November 14, 2013 at 7:39pm

Patricia, It sounds like you are having a problem similar to what I had with crystallized ginger. Do you have to add the salts during tempering? You may want to temper and then add the inclusion. I had to very gently mix in the ginger and have even started to just add the ginger after pouring the chocolate if I don't have time to redo it if it goes south. Good luck!

Comment by Patricia Chapman on October 22, 2013 at 12:14pm

Chocolate with inclusions problem:  I am tempering my chocolate with small amounts of Maldon or other sea salts.  However, once moulded, they are losing stability over 24 to 48 hours and becoming a bit streaky.  Has anyone else encountered this problem and solved it?  Thanks.

Comment by Daniela Vasquez on August 9, 2012 at 11:44pm

Anyone knows or has an article about cocoa butter? About the crystals and everything. I've already read things on the internet but I want to know more!

Comment by Solis Lujan on August 21, 2011 at 5:46pm

Daniel, Thanks for the info. I am certainly going to try the "nitrogen cavitation" for my own personal use. Right know I am infusing about 1/2 a gallon of Everclear & cacao at a time so the nitrogen cavitation will not work unless they make a huge nitrogen dispenser.

I purify Everclear through a Brita filter 3 times and it gives me a product that I would say is close to a "Gray Goose". I tried using a Pur filter but it filters out too many substances and the filter gets clogged right away. You can filter any cheap liquor and improve it considerably. 

I have a lot of cacao right now so I do not have to worry about waste, but I am having trouble filtering all the oil off the finished product. I am doing cold filtration and it is just OK. Might have to go with a pro-system.


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