Vojta

From what I know sorbitol is used to lower the glycemic index (and potentionally make it more diabetes people friendly). Sorbitol is also used when you aim for superfine texture. But note that I am just a happy learner not a professional. Btw anyone willing to share the beer ganache recipe? People in my country would love that Btw2 500 $ for a book excluding shipping is wow...

Hello, lovely people, so I am at my 3rd year of my applied physics university studies. Thus I need to write my bachelor's thesis. Well I loved and hated what I study many times and escaped to confectionary art many times. And I want to connect these two fields! However I am without ideas of what such a topic for my thesis could be. Feel free to brainstorm and write everything that comes to your mind when connecting food and science. Physics research, development or problem solving in culinary field. I dont have much experience thus I dont know if there are some problems relating to chocolate fluidity, amorphous properties of cocoa butter, detection or control of something for example. Or if food 3D printing is still a topic. etc. If you can share my 'problem' to people that could know about some topic I would be greatful. Or if you have contact information to some food labs I would be happy to collab with them (for free ofc). Btw: My field of study is theoretical and research focused. It's not an engineering field. So the topic should be focused this way. However dont limit your ideas please.

Thank you for the edit addig the example with 100% chocolate bar. I think we can close it here. But if you have time I feel like I dont get it... I have two problems. Fig 1: Printscreen from the webpage, photo of packaging top, composition bottom What I know harvest cacao pods → remove beans with pulp → fermentation → drying → remove shell from each bean = extract nib → grind nibs to paste called chocolate liquor → separate into two parts by pressing: cocoa solids and cocoa butter → cocoa solids are grinded into powder calle cocoa powder we bake with Cocoa solids has to be brown and cocoa butter is yellow-ish. Problems I see 1) On the packaging there is '33,1 % min cocoa solids'. Which has to result in brown chocolate. Solution: Callebaut has misleading information on labeling or cacao solids are not brown. Both is unlikely since Callebaut is huge company and I know a cocoa powder I bake with is brown. 2) @Kerry Beal said: cocoa = cocoa butter + cocoa mass. I understand cocoa mass as cocoa solids. Thus we have an equation: cocoa = cocoa butter + cocoa solids In the Fig 1 they state '33,1 % min. cocoa' under that there is '34.6 % cocoa butter'. cocoa = cocoa butter + cocoa solids 33,1 % = 34,6 % + cocoa solids In order this equation holds true: 33,1 % = 34,6 % - 1,5 % Which is absolutely nonsense to have negative amount of an ingredient. And I have no idea whats wrong. I am sorry it propably seems like a small thing but its my nature, I want to understand the world clearly.

Exactly! And this chocolate has 33 % of cocoa and 34 % of cocoa butter thats ~equal portions of both but 1 part brown + 1 part yellow ≠ ivory white colour

Hi there Since this thread is talking about white chocolate and the cocoa butter percentage is mentioned a lot I think this is a good place to place my question – basically I puzzled myself: How can white chocolate contain cocoa? Callebaut Velvet white chocolate (link) contains: 33.1% cocoa 34.6% cocoa butter 21.9% milk thus (100 - 33.1 - 34.6 - 21.9 😃 10.4% is made with lecithin and others... Everything says that white chocolate is "chocolate" type that contains zero cocoa, only cocoa butter. So how is it? 😯 This Velvet contains 33% cocoa - does the term cocoa means something else here? Or is everybody wrong with definition of white chocolate? If so how they can make something with 30% of deep brown ingredient white??

Awesome! Truly appreciated <3 PS: The boat looks delicious.

Beautiful! Thank you very much! What should I do in order to be capable of inventing such a recipes? I feel like theres no way of me thinking up 30g of invert and 50g for glucose for a bonbon. Is it years of experience, chemistry + math or trial and error?

Please pardon a little side-branch out of main discussion here, I am just interested. Whats the reasoning of using such amounts of invert sugar and glucose? Is it because of viscosity, sweetness level, crystalization prevention? I seek knowledge. PS: Ï know I need to learn a lot