Crystal structures of chocolate
Вставка
- Опубліковано 28 чер 2024
- Chocolate bars contain a special kind of cocoa butter called 'phase V cocoa butter', but what exactly does that mean? Watch this video to find out about the crystal structure of chocolate.
LEARN MORE:
- Learn about the composition of chocolate: • What is chocolate made...
- Learn about the materials science tetrahedron: • What is materials scie...
OUTLINE:
0:00 Introduction
0:22 Composition of chocolate
1:36 Crystal structures of cocoa butter
2:39 Melting points of cocoa butter
4:16 Textures of cocoa butter
5:14 Phase V cocoa butter
6:35 Summary
CREDITS:
Presented, written, and edited by Mingyu Yang
With additional input from Camille Farruggio, Robin Lindemann, and Jacqueline Baidoo
ACKNOWLEDGEMENTS:
We are grateful for the support of the MIT Department of Materials Science & Engineering (dmse.mit.edu) and Dr. Rohan Kundargi, K-12 Outreach Coordinator of MIT's Office of Government and Community Relations.
ACCESSIBILITY:
accessibility@mit.edu
CONTACT US:
If you have a food/materials-science question that you’d like to see featured in a future video (maybe even with you in it!), please reach out at kitchen.matters.mit@gmail.com. You can also keep up to date on Twitter @foodsci_mit.
I’ve been watching videos and reading about tempering chocolate and cocoa butter for a week and just now it finally clicked thanks to you! I had to have it broken down to molecules to understand 😆 thank you so much!
I'm so happy to hear that, Rocky! Reading comments like these really motivates me to keep making more videos. Thank you for the kind message - Ming
What course did you study to learn all this? your knowledge is outstanding and the way you explain it is incredibly indepth, thank you for really going deep and explaining it sooooo well!
This is one of the best videos on UA-cam. I have watched thousands.
This video is clear, engaging, easy to understand, with great visuals! You directly explained what crystal structures are (now I understand the science behind it without being intimidated by the jargon), and lead the viewer to how a compound's chemical properties (e.g. density of molecules) affects physical properties (e.g. melting point, hardness). I'm curious to know how a chocolate's gloss is determined by its properties.
Ha ha ha...i just found this and love it...I used to be a chemist/biologist so your explanations are perfect and satisfy what remains of the residual scientist in me...thank you guys...keep up the excellent work...
Out of curiosity, how would I go about making phase 1, 2, 3, chocolates? I want to know how to make them, any sources would be great!
Thank you so much! This was so helpful to understand tempering better.
Absolutely delighted to learn about the chemistry part of tempering chocolate, very well explained inputs 7 mins. I have been learning about the tempering and also doing the whole bean to bar process at home for fun, but this gives my understanding a lot of depth. Keep up the good work!
Finally! Made my first tempered chocolate bar. Wonderful. Thanks for all the info!
This is an amazing video, and your explanation is so detailed but also easy to understand!!!! I NEEDED THIS VIDEO IN MY LIFE!! I'm studying to be a pastry chef, and the explanation on the chocolate class never clicked, until I saw your video. THANKS YOU FOR SHARING !! You're doing an amazing work!!!
Thank you so much for your video, very instructive !!
Great Video!! Thx 4 the content
Great video!!!!
Your videos are amazing
Thank you so much!! You are amazing!!
Thank you!!!
Well done!!! Super lessons! Thank you so much!
Thank you for joining us Julia!
Thank you so much~ This video is a clear description of cacaobutter👍🏻.
Glad to hear the explanation clicked for you :) - Ming
These are amazing videos; keep up the great work!!
Thanks for the kind message - we certainly hope to release a couple more videos this year! - Ming
Hi! I'm doing a school project on the crystallization of chocolate, and I was wondering if the different orientations of fatty acids in the triglycerides affect the crystallization of chocolate. Your videos have helped me a lot!
Perfect 👌
Great Videos, thanks for sharing with us
Can you tell me which is the best Triglycerides? POS, POP or SOS? and why??
No idea how I ended up here, was watching videos on lobsters and somehow got on a rabbit hole to this video. It was very informative though, glad I ended up here and learnt something as well. Really clearly structured and easy to follow. Good job
Haha we're glad you stumbled your way here! Thanks for joining us - Ming
You're a Legend :)))
What happens if I mix in a dry powder like dehydrated ground mushrooms into the chocolate?
Does it mean that in chocolat there is 39 possible combinations of 3 types of fatty-acids molecules ?
Imp Ques - Plz reply - Once we hve Cocoa Butter ( not chocolate ), in phase 5, ( I want to use it in seeding ), can we Freeze it ? If we do freeze it, will it form Phase 4 or 3 or 2 or 1 crystals as well ? OR will it remain in phase 5 when it solidifies in Freezer? Should we use Fridge or top section (Freezer) for cooling ?
Room temperature is at 25 degrees?! Well, MIT is rather southward so I guess that makes sense.