Scientists at the University of Leeds have decoded the physical process of chocolate melting in the mouth, and hope that by understanding the different steps involved, they can develop a new generation of luxury chocolates that have the same texture and feel but are healthier to consume.
During the moments it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two.Fat plays a key function almost immediately when a piece of chocolate is in contact with the tongue.
“We are showing that the fat layer needs to be on the outer layer of the chocolate, this matters the most, followed by effective coating of the cocoa particles by fat, these help to make chocolate feel so good.” Tribology is about how surfaces and fluids interact, the levels of friction between them and the role of lubrication: in this case, saliva or liquids from the chocolate. Those mechanisms are all happening in the mouth when chocolate is eaten.
“Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content.