Comments on: The Physics of Chocolate http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/ Random samplings from a universe of ideas Thu, 24 Jul 2008 23:58:28 +0000 http://wordpress.org/?v=2.5.1 By: Chocolate http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-320825 Chocolate Wed, 16 Jul 2008 06:13:13 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-320825 Chocolate is my passion, but this sounds a bit too complicated to me. :-) Chocolate is my passion, but this sounds a bit too complicated to me. :-)

]]> By: Creative Science Camp for Kids - LEGO Camp » Life Goals Articles from SuperViva http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-317130 Creative Science Camp for Kids - LEGO Camp » Life Goals Articles from SuperViva Sun, 18 May 2008 17:00:38 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-317130 [...] physics (or is it chemistry?) by studying why water ruins melted chocolate is a lot more relevant, to me, than learning those disciplines in a vacuum. Or in a classroom for [...] [...] physics (or is it chemistry?) by studying why water ruins melted chocolate is a lot more relevant, to me, than learning those disciplines in a vacuum. Or in a classroom for [...]

]]> By: Kevin Schnitzius http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-317110 Kevin Schnitzius Sun, 18 May 2008 07:32:49 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-317110 Glossy finish or not, it still gets eaten and ends up you-know-where... Glossy finish or not, it still gets eaten and ends up you-know-where…

]]> By: Claire C Smith http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316567 Claire C Smith Sun, 11 May 2008 01:06:24 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316567 Julianne, I was thinking about Truffles. Is it like, you get a solid state piece of chocolate, dunk it in liquid chocolate, like from B(I) through to B(VI) state, then as it where, you then dunk that when it's still wet into powdered chocolate. This type of Truffle would then resemble a AGB star and a RGB star, but both are big, chocolatey, and about to die (be eaten), but the AGB Truffles are bigger chocs, and thus more luminous (hundreds and thousands?), and prone to screwing around with the amount of taste you get? Chocolate science: It works, bitches. Claire Julianne,

I was thinking about Truffles.

Is it like, you get a solid state piece of chocolate, dunk it in liquid chocolate, like from B(I) through to B(VI) state, then as it where, you then dunk that when it’s still wet into powdered chocolate. This type of Truffle would then resemble a AGB star and a RGB star, but both are big, chocolatey, and about to die (be eaten), but the AGB Truffles are bigger chocs, and thus more luminous (hundreds and thousands?), and prone to screwing around with the amount of taste you get?

Chocolate science: It works, bitches.

Claire

]]> By: Alex Cull http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316550 Alex Cull Fri, 09 May 2008 11:28:43 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316550 The point is, though, as chocolate is composed of hydrocarbons, can we use it as a fuel source? Would a car running on dark chocolate, for instance, be more economical than one running on milk or white chocolate? Personally, I think this would be a bad idea, on balance; if the cocoa crop was turned into biofuel, we'd see a worldwide shortage of chocolate, and then there'd be trouble. :-) The point is, though, as chocolate is composed of hydrocarbons, can we use it as a fuel source? Would a car running on dark chocolate, for instance, be more economical than one running on milk or white chocolate? Personally, I think this would be a bad idea, on balance; if the cocoa crop was turned into biofuel, we’d see a worldwide shortage of chocolate, and then there’d be trouble. :-)

]]> By: The Almighty Bob http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316235 The Almighty Bob Mon, 05 May 2008 14:27:26 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316235 What about <a href="http://www.fairtrade.org.uk" rel="nofollow">FairTrade</a> chocolate, Kishan? What about FairTrade chocolate, Kishan?

]]> By: Kishan Yerubandi http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316234 Kishan Yerubandi Mon, 05 May 2008 14:20:35 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316234 Unfortunately, not all of us can get behind the claim that chocolate is a net good. In fact, most of the world's cocoa is picked by the hands of slaves in western Affrica. Yes, documented slavery exists in the year 2008. To catch a glimpse of children who are abducted and enslaved in cocoa farms in the Ivory Coast, I recommend this streaming documentary: http://freedocumentaries.org/film.php?id=192 I personally have boycotted chocolate. Unfortunately, not all of us can get behind the claim that chocolate is a net good. In fact, most of the world’s cocoa is picked by the hands of slaves in western Affrica. Yes, documented slavery exists in the year 2008.

To catch a glimpse of children who are abducted and enslaved in cocoa farms in the Ivory Coast, I recommend this streaming documentary:

http://freedocumentaries.org/film.php?id=192

I personally have boycotted chocolate.

]]> By: Schokolade im Klimawandel und was Wissenschaftsjournalisten mit abgetrennten Fingern machen « Begrenzte Wissenschaft http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316229 Schokolade im Klimawandel und was Wissenschaftsjournalisten mit abgetrennten Fingern machen « Begrenzte Wissenschaft Mon, 05 May 2008 12:12:36 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316229 [...] aussieht, sondern wie eine eine krüppelig-weiche Pappe mit suspektem Belag, findet die Antwort bei Cosmic Variance. In kurz: es liegt an den unterschiedlichen Kristallstrukturen, in denen die Fettsäure-Moleküle [...] [...] aussieht, sondern wie eine eine krüppelig-weiche Pappe mit suspektem Belag, findet die Antwort bei Cosmic Variance. In kurz: es liegt an den unterschiedlichen Kristallstrukturen, in denen die Fettsäure-Moleküle [...]

]]> By: Chris W. http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316015 Chris W. Sun, 04 May 2008 01:02:32 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-316015 Perhaps you'll soon get more comments from the chocolatiers at Lake Champlain Chocolates; see the comment on <a href="http://blog.lakechamplainchocolates.com/post/What-to-get-Mom!.aspx" rel="nofollow">this post</a> on the company blog. Perhaps you’ll soon get more comments from the chocolatiers at Lake Champlain Chocolates; see the comment on this post on the company blog.

]]> By: Julianne http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315889 Julianne Fri, 02 May 2008 19:13:07 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315889 Thanks for details from a true expert. The reason I may have had success with the seed method is that I have a <em>really</em> low power microwave. When I melt chocolate, I run it on defrost (which turns the microwave on and off intermittently, and stops a number of times and beeps at you until you restart it). Combined with the low wattage, I usually never actually bring the chocolate to full melt, and just stir by hand to get the last chunks to melt. I might therefore never be breaking temper. Thanks for details from a true expert. The reason I may have had success with the seed method is that I have a really low power microwave. When I melt chocolate, I run it on defrost (which turns the microwave on and off intermittently, and stops a number of times and beeps at you until you restart it). Combined with the low wattage, I usually never actually bring the chocolate to full melt, and just stir by hand to get the last chunks to melt. I might therefore never be breaking temper.

]]> By: minstrel hussain boy http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315880 minstrel hussain boy Fri, 02 May 2008 18:17:45 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315880 i'm a chocolatier. i have a couple of tempering machines which i use with great success. the "seed" method will work fairly well. but, if the chocolate you are using has broken temper you will need to bring the whole shebang up to 118 (f), hold that while working the chocolate for fifteen minutes. cool, while still working, down to 92, heat back up to 99 (all this while working the chocolate which the temperers do by having the bowl spin past a dasher) and then, cool slowly back down to between 90 and 92 while adding the "seed" to guide the formation of desirable crystals. the easiest way is to never break the temper. the best way to do this is with a heating pad, like for a bad back (which most chocolatiers have anyway) and an instant read (preferably laser so you don't have to touch the chocolate) thermometer. while melting, and stirring, never, ever, at all, allow the chocolate to get above 95. in a micro wave you can melt small chunks of tempered chocolate by nuking on high for 30 seconds. stir thoroughly, repeat for 30 seconds. stir. then reduce the time to 15 seconds, twice. then in 10 second increments, stirring, between each set. this should melt chocolate well enough to do dipping or painting without breaking the temper. anyone who is needing advice or instruction may feel absolutely free to click through to my homepage. drop a comment or send me an email and i will be happy to try and help you understand the beauty and voodoo of this beautiful and psychoactive treat. i’m a chocolatier. i have a couple of tempering machines which i use with great success. the “seed” method will work fairly well. but, if the chocolate you are using has broken temper you will need to bring the whole shebang up to 118 (f), hold that while working the chocolate for fifteen minutes. cool, while still working, down to 92, heat back up to 99 (all this while working the chocolate which the temperers do by having the bowl spin past a dasher) and then, cool slowly back down to between 90 and 92 while adding the “seed” to guide the formation of desirable crystals.

the easiest way is to never break the temper. the best way to do this is with a heating pad, like for a bad back (which most chocolatiers have anyway) and an instant read (preferably laser so you don’t have to touch the chocolate) thermometer. while melting, and stirring, never, ever, at all, allow the chocolate to get above 95.

in a micro wave you can melt small chunks of tempered chocolate by nuking on high for 30 seconds. stir thoroughly, repeat for 30 seconds. stir. then reduce the time to 15 seconds, twice. then in 10 second increments, stirring, between each set. this should melt chocolate well enough to do dipping or painting without breaking the temper.

anyone who is needing advice or instruction may feel absolutely free to click through to my homepage. drop a comment or send me an email and i will be happy to try and help you understand the beauty and voodoo of this beautiful and psychoactive treat.

]]> By: delgrosso dot com » Physics of chocolate http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315814 delgrosso dot com » Physics of chocolate Thu, 01 May 2008 19:14:14 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315814 [...] Dalcanton writes about the physics of chocolate at the Cosmic Variance blog: If you try to reharden chocolate that’s been melted (say, in making [...] [...] Dalcanton writes about the physics of chocolate at the Cosmic Variance blog: If you try to reharden chocolate that’s been melted (say, in making [...]

]]> By: Julianne http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315798 Julianne Thu, 01 May 2008 15:19:50 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315798 Aha! It appears that β(VI) might be what you get in couverture chocolate, which is a very crisp chocolate that is frequently used for dipping. Aha! It appears that β(VI) might be what you get in couverture chocolate, which is a very crisp chocolate that is frequently used for dipping.

]]> By: John http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315791 John Thu, 01 May 2008 13:15:05 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315791 Beta-6 crystals are <a href="http://www.auiswisscatalogue.com/store/merchant.mvc?page=ASC/PROD/2_SPECIALTIES/500047" rel="nofollow">available commercially</a> so you can make your own beta-6 chocolate without waiting for the afterlife. Beta-6 crystals are available commercially so you can make your own beta-6 chocolate without waiting for the afterlife.

]]> By: Lab Lemming http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315790 Lab Lemming Thu, 01 May 2008 13:13:13 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315790 I reckon that one reason that physics has a higher profile than chemistry today is that whenever someone demonstrates cool chemistry, they call it physics instead. That being said, it is an awesome cake. I reckon that one reason that physics has a higher profile than chemistry today is that whenever someone demonstrates cool chemistry, they call it physics instead.

That being said, it is an awesome cake.

]]> By: Julianne http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315775 Julianne Thu, 01 May 2008 05:39:16 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315775 The cake actually has a chocolate sour cream ganache as the filling. But, that's just adding more fat (yay! more fat!) so it doesn't go through the craziness that liquid-based ganaches do. And you're completely right, Garrett. It's exactly E7. I'll try to dig up an overhead photo to confirm. The cake actually has a chocolate sour cream ganache as the filling. But, that’s just adding more fat (yay! more fat!) so it doesn’t go through the craziness that liquid-based ganaches do.

And you’re completely right, Garrett. It’s exactly E7. I’ll try to dig up an overhead photo to confirm.

]]> By: Garrett http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315771 Garrett Thu, 01 May 2008 04:31:55 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315771 That cake looks more like <a href="http://en.wikipedia.org/wiki/E7_(mathematics)" rel="nofollow">E7</a>, but I approve (especially because of the strawberries). That cake looks more like E7, but I approve (especially because of the strawberries).

]]> By: Kennric http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315769 Kennric Thu, 01 May 2008 04:12:45 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315769 Interestingly, when making chocolate ganache (that soft, creamy chocolaty filling in truffles), chocolate is melted and liquid deliberately added to it. It is a fascinating thing to do by hand, the first drops of liquid cause the chocolate to seize, and for a few minutes you'll be sure you have just created a bowl of half-cured concrete. Then a magical phase transition occurs, and suddenly you are stirring perfectly smooth, shiny, delicious chocolate goo. The effect has to do with the liquid. Adding enough liquid eventually coats the microscopic bits of cocoa solid, allowing them to slide around one another instead of clinging fiercely. (A gross simplification, I am sure there is much interplay with the crystallizing triglycerides as well). I like to make mine with black tea and habenero peppers, for use in tiny hot truffles, but the traditional favorite is cream - though that is typically made by pouring hot cream over chipped chocolate, melting everything together at once and skipping the magical phase transition experience. Coffee is also excellent. Ganache is great for icing cakes when you want soft creamy frosting instead of hard chocolate shell, and you can fill strawberries with it to good effect. Interestingly, when making chocolate ganache (that soft, creamy chocolaty filling in truffles), chocolate is melted and liquid deliberately added to it. It is a fascinating thing to do by hand, the first drops of liquid cause the chocolate to seize, and for a few minutes you’ll be sure you have just created a bowl of half-cured concrete. Then a magical phase transition occurs, and suddenly you are stirring perfectly smooth, shiny, delicious chocolate goo.

The effect has to do with the liquid. Adding enough liquid eventually coats the microscopic bits of cocoa solid, allowing them to slide around one another instead of clinging fiercely. (A gross simplification, I am sure there is much interplay with the crystallizing triglycerides as well).

I like to make mine with black tea and habenero peppers, for use in tiny hot truffles, but the traditional favorite is cream - though that is typically made by pouring hot cream over chipped chocolate, melting everything together at once and skipping the magical phase transition experience. Coffee is also excellent.

Ganache is great for icing cakes when you want soft creamy frosting instead of hard chocolate shell, and you can fill strawberries with it to good effect.

]]> By: Julianne http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315768 Julianne Thu, 01 May 2008 04:12:24 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315768 Wikipedia claims that the β(VI) form takes weeks to form. Morover, as each crystal state is harder than the previous one, β(VI) might be too hard to actually eat in comfort. Wikipedia claims that the β(VI) form takes weeks to form. Morover, as each crystal state is harder than the previous one, β(VI) might be too hard to actually eat in comfort.

]]> By: Ellipsis http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315767 Ellipsis Thu, 01 May 2008 03:59:50 +0000 http://cosmicvariance.com/2008/04/30/the-physics-of-chocolate/#comment-315767 What a great post! I want to know more about the $\beta(VI)$ state -- is it not stable at STP? Or is there another reason why no one has figured out how to make and market it consistently? What a great post! I want to know more about the $\beta(VI)$ state — is it not stable at STP? Or is there another reason why no one has figured out how to make and market it consistently?

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