Speaker Name(s): Dérick Rousseau, Ph.D., Department of Chemistry and Biology, Ryerson University
Description: Chocolate is enjoyed worldwide for its unique sensory properties. These sought-after properties of chocolate strongly depend on the composition of chocolate and in particular how cocoa butter is crystallized. In fact, cocoa butter is responsible for the snap, gloss and sharp melting profile of chocolate at body temperature. This presentation will explore how chocolate is made and how the solidification process of cocoa butter is a finely-tuned and controlled process. Next time you bite into your favourite chocolate bar, perhaps you'll be astonished at just how important all those little cocoa butter fat crystals are!