For chocolate fans the taste is a key part of why they love the treat, however, researchers have now shed light on why the irresistible confectionery feels so good.
Therefore, fat deeper inside the chocolate plays a somewhat limited role and could be reduced without the feel or sensation of chocolate being affected, the researchers suggest. “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.”The study published in the ACS Applied Materials and Interfaces journal did not look at how chocolate tastes, and instead focused on feel and texture.
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