PhD in Chocolate

I very rarely put this kind of thing up.  World news that does not relate directly or really even indirectly to making chocolate at home (at least on the short term), but this is too neat.

Cambridge University of Cambridge is looking for a Studentship in Chocolate. The goal?  From what I can read, they was a new or modified state of temper that is higher than Type 5.  Something that can handle high heat, not melt and retain it’s temper and appeal.  Nothing like being a nay sayer though.  From this line, ” to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates” it feels like a logic puzzle that have two sets of non-overlapping criteria.  Namely, it melts readily in your mouth (<98.6 F) but not in warm temperatures (> 100 F).  I guess as I write that, it is a bias for me to consider over 100 F was ‘warm’.  If they define warm as 95 F, then it works if they can get a stable crystal form that melts between 95 F and 98 F.  I can’t see how they can do it without additives…but I’m not a PhD either.

I wish them the best of luck.

3 Responses to “PhD in Chocolate”

  1. This reminds me of a process I read they use in Japan where the chocolate is seeded with a certain triglyceride BOB (1,3-behenoyl,2-oleoylglycerol) with a melting point of 127F so that the chocolate, if melted below that temperature, will form only beta crystals as it cools.
    My personal solution is immediate consumption, no additives needed:)

  2. Do you have a link to that process?

  3. I read it in Industrial Chocolate Manufacture and Use, 4th edition ed. S. Beckett. He cites Koyano,T.,Hachiya,I.,and Sato,K.(1990)

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