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Turning cocoa beans into chocolate involves more than equipment. Food engineers use materials science, physics and chemistry to ensure Halloween treats “melt in your mouth, not in your hand.”
Dr. Richard Hartel, food engineering professor at the University of Wisconsin-Madison, tells E100 that the tempering of chocolate requires controlling crystallization of the cocoa butter and is more complicated than simply melting it and letting it cool.
The chocolate in a Hershey’s Kiss has different flow properties than the chocolate covering Snickers bars. Using the wrong chocolate in the wrong application would result in a Halloween trick, not a treat.
– Nellie Betzen, The Engineering 100