13 May 2019 --- Scientists have uncovered the physics behind the process responsible for creating chocolate’s distinctive smooth texture. A team led by the University of Edinburgh studied mixtures resembling liquid chocolate created using the the process, known as conching, which was developed by Swiss confectioner Rodolphe Lindt in 1879. The findings may hold the key to producing confectionery with lower fat content and could even help make chocolate manufacturing become more energy efficient.
