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The Growth and Identification of Crystal Phases in Cocoa Butter and Chocolate
An Undergraduate Thesis Submitted to the University of Queensland as a requirement for the Degree of Bachelor of Engineering (Chemical)
By
Robert J. Smith
Supervisors
Professor Ted White
Dr Bill Whiten
Department of Chemical Engineering
The University of Queensland
Abstract
Chocolate is made up from a mixture of sugar, cocoa powder and other solids cemented together in a matrix of cocoa butter crystals. Cocoa butter is a complex fat extracted from cocoa beans and is polymorphic which means that it can solidify into a number of crystal arrangements called polymorphs. The polymorphs present in a cocoa butter sample depend on the thermal and mechanical conditions under which it is solidified. The physical properties of chocolate are highly dependent on the crystal structure of cocoa butter so an understanding of the mechanisms of cocoa butter crystallization is crucial to the production of high quality chocolate.



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