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Slash chocolate fat in half and prevent bloom with fruit juice
date:Aug 14, 2012
orange and cranberry juice droplets

The method, dreamed up by Warwick University scientists, infuses orange and cranberry juice into milk, dark and white chocolate using Pickering emulsion.

The study said that that fruit juice incorporation would have no impact on the mouthfeel of the chocolate as it preserves Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its texture, glossy appearance and melt-in-the mouth feel.

A wide variety of fruit juices c

07/02 21:30