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Perfecting the chocolate-making process

The crystallisation of chocolate during the manufacturing process is vital to the characteristics of the final product. Professor Thomas Hocker describes how computer modelling methods have been used to optimise crystal formation in chocolate in order to improve the manufacturing process and create the perfect end result.

The journal «International Innovation» published an article about Prof. Hocker's work on perfecting the chocolate-making process. The article can be found online or as pdf(PDF 815,9 KB).