What You Need to Know
Mechanical stretching induces beta-V polymorph formation in cocoa butter while incorporating air pockets. The shearing action breaks large fat crystals into smaller, more uniform structures.
Creates light, porous textures in filled chocolates or decorative elements with rapid melt properties.
Key Parameters
Temperature
30°C
28°C - 32°C
Time
5 minutes
2 minutes - 8 minutes
Equipment
Marble slabChocolate spatulaInfrared thermometer
Steps
- 1.
Chocolate cigarettes (French haute patisserie): Creates ultra-thin, shattering texture
The Science
Primary Reaction
Cocoa butter crystallization (beta-V formation)