Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
The quality of chocolate relies almost completely on its cocoa butter content. Solidifying the cocoa butter into the desired polymorph and maintaining it over storage to give a glossy and firm chocolate with a perfect snap is a concern of every chocolatier. In past studies on cocoa butter crystallization, various techniques such as Differential Scanning Calorimetry, X-ray diffraction, Magnetic Res