It’s a slow process and controlling

It’s a slow process and controlling nucleation turns out to be one of the most important things in something you want to do very precisely with chocolate, there is different way that you can get crystallization and that is if you have some ordered structure already here, when you don’t have an ordered structure that is called homogenous nucleation this is because the nucleation accurse randomly threw out space, heterogenic nucleation occurs when you have some ordered structure , and because the stricter is already in order these molecules can find there right location it happens very rapidly and can crystallize much more readily in fact that’s what happens with normal ice formation it doesn’t happen with homogenous and nucleation, now the same thing is very important in chocolate, the most important component in chocolate is this coco butter and like all fats they pass a different range of melting temperature, so the cocoa butter has many different melting points, the reason for that is that it has possible phases molecules that can arrange them self’s in different crystallization structures each in which they have their own melting temperature so they can all arrange them self’s to different structure and its certain structures in crystal chocolate, what you want to do is get a certain chocolate crystal structure, to get chocolate crystals you have to lower the temperature of chocolate a state where there are a lot of crystals of different structure, you only want some chocolate crystals so you raise the temperature and wait till the ones you don’t want to melt then you are just left with the structure you want then you lower the temperature so they will serve as heterogenic nuclei those serve as nucleation points for the crystals to grow and by this you force the chocolate to grow in the structure that you want, by doing these you learn to take advantage of chocolate by raising the temperature and getting rid of the one you don’t want and keeping the ones you do want, this shows the many variety you get with chocolate, you have to get the texture you want from the chocolate, either you want it soft or crunchy, “mouthfeel” is a key component of enjoying food, now to get elasticity is by pressure or by heavy force you put on, the best way to say this is by the Hooks law showing the spring getting longer by the heavy weight you put on the spring, that characterizes the elasticity of the spring the spring constant depends on the force and one the expend if the force gets larger for a given extend then the spring constant is stiffer to get a stiff spring your goanna need a larger force to imply the hooks law to food then you don’t need to use a spring but you can think of some objects like a piece of food and can measure what’s called an force displacement, So you shouldn’t worry about if the food is to thin, you don’t worry about the actual displacement but the rather displacement how much is displaced compared to its initial length that’s called the strain so now you can calculate the elastic but you replace the force with stress(area), it’s the same way to measure the elasticity for food and something that has larger a larger elasticity and force is a stiffer food it feels more solid, the moose is soft and the chunky chocolate is hard, what determines this Is the material being made up of ex: molecule that has interaction between them so I can draw it schematically each of this nodes being molecules being connected by springs and if I pull it depends on how much the spring constant but it also depends on its density the number of spring so rather worrying on a spring constant I think of it as more fundamentally term is bond energy and write the energy divided by the density.