Chocolate manufacturing is not easy and requires a complex tempering (mixing and heating) procedure to direct the crystallization of cocoa butter towards the formation of optimal cocoa butter crystals to obtain the good eating quality of chocolate. Recently, the group of Pr. Marangoni (University of Guelph, Canada) in collaboration with the groups of Dr. Anne-Laure Fameau (INRAE, UMET, France) and Pr. Erica Pensini (University of Guelph, Canada) discovered that the addition of small lipidic components promoted proper chocolate tempering without complex tempering procedures. The objective of our work was determining the mechanism by which these minor lipids exert their effect.
