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Discover how the fundamental building blocks of chocolate define its behavior, from snap and melt to flavor release and stability. This masterclass explores the chemistry and physics of key ingredients and reveals how their structure translates into function across products, processes and sensory experience.Examine how the chemical composition and morphology of non-fat cocoa solids drive flavor expression and functional performance. The impact of processing steps such as alkalization will be addressed, as well as the opportunities and limitations of cocoa replacers. The exceptional properties of cocoa butter are highlighted, with focus on crystallization, polymorphism, mouthfeel and the role of cocoa butter alternatives in formulation.
Sweetness is explored through the lens of carbohydrate structure. Participants will uncover how solubility, heat of dissolution and bulking properties shape taste, texture and viscosity, and how the replacement of sucrose by bulk sweeteners, low-calorie carbohydrates, high-intensity sweeteners and rare sugars modifies these attributes.
Milk powders and milk fat are discussed in relation to flavor development, browning reactions, crystallization, melting behavior, bloom stability and flow. Functional differences between powder types and the impact of plant-based alternatives are considered.
Finally, emulsifiers are examined as powerful levers to fine-tune flow, stability and sensory performance. Throughout, the emphasis lies on the link between molecular structure, microstructure and macroscopic properties, providing knowledge that directly supports innovation in chocolate development.
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Event Venue
Skaldenstraat 121/A3, 9042 Ghent, Belgium, Skaldenstraat 121, 9042 Gent, België, Lochristi, Belgium
Tickets
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