Lecture

Chocolate Rheology: Formulation and Viscosity Analysis

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In course

MSE-206: Rheology and fluid mechanics

Ce cours est une introduction à la rhéologie des solides viscoélastiques linéaires, aux phénomènes d'écoulements des fluides, et aux méthodes utilisées en rhéologie. Les fluides Newtoniens ou non, la turbulence, les fluides réactifs et les suspensions sont ...

Description

This lecture covers the rheology of chocolate, focusing on the formulation of milk chocolate with specific viscosity requirements. It discusses the interactions between cocoa, milk, cocoa butter, and sugar, and how to achieve desired viscosity levels. The instructor explains the impact of particle size and composition on chocolate bitterness and texture, using rheological models like Casson and SLSM. Practical exercises involve chocolate tasting and formulating chocolate with varying cocoa percentages to meet viscosity targets.

Instructor

Yves Leterrier

Yves Leterrier joined EPFL in 1993 and is a faculty member of the Materials Institute. He is a senior scientist and lecturer in the Laboratory for Processing of Advanced Composites (LPAC, previously Laboratory of Composite and Polymer Technology, LTC). Activities 2000-2005: Foundation and Chair of the Korea-Switzerland joint symposia on materials and micro-technologies2004-2008: Board member of FLEXIDIS (the European flexible display consortium) 2004-2009: Group leader on lightweight materials for Solar ImpulseSince 2008: Board member of the French Adhesion SocietySince 2000: President of the EPFL Materials Science Library commissionSince 2012: Editorial board member, Applied Surface ScienceSince 2014: Associate Editor, Frontiers in MaterialsSince 2021: Coordinator of the EPFL Minor on 'Engineering for Sustainability' Background 1987: MS in materials science and solid state physics (INPL, France) 1991: PhD in materials science (Ecole des Mines, INPL, France) 1992: Research Associate, National Institute of Standards and Technology (NIST, USA)

Official source

Related concepts (32)

Chocolate

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th–11th century BCE), and the majority of Mesoamerican people, including the Maya and Aztecs, made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

Cocoa bean

The cocoa bean (technically cocoa seed) or simply cocoa (ˈkəʊ.kəʊ), also called cacao (kəˈkaʊ), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans native to the Amazon rainforest are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink. The cacao tree, native to the Amazon rainforest, was first domesticated 5,300 years ago in South America before being introduced to Central America by the Olmecs.

Hot chocolate

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.

Chocolate bar

A chocolate bar or candy bar (some dialects of American English) is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

Milk chocolate

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than do dark chocolates, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) and texture have been key to its popularity, milk chocolate has historically also been promoted as a healthy food, particularly for children, and recent evidence has shown that it may provide antioxidant health benefits.

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