Move over, Willy Wonka: Researchers at Swiss university ETH Zurich are making chocolate shimmer.
A group of scientists found a way to render incandescent confections without artificial colorants.
The stunning effect (as seen in the video below) is achieved through a surface imprint, which produces a “structural color”—similar to a chameleon, whose skin modulates and disperses light to display an array of hues.
The story starts in the shared corridor of a university building, where food scientist Patrick Rühs, materials scientist Etienne Jeoffroy, and physicist Henning Galinski wondered how—and whether—it’s possible to make colored chocolates.
Of course, traditional methods for staining sweets have been around for years. But these curious colleagues wanted to take the process a step further.
A few failed experiments later, the team made a breakthrough—with the help of materials science student Anita Zingg, who is testing the new technique as part of her master’s project.
Rather than using a coating, the researchers tried making an impression on the surface, allowing for a colorful shimmer to appear. With a bit of refinement, that shimmer becomes a glow.
(via ETH Zurich/Giulia Marthaler)
Thanks to experts from the FHNW University of Applied Sciences and Arts Northwestern Switzerland, who developed a mould that makes it possible to imprint more than one chocolate at a time, this unique method can be scaled up for industry.
The scientists are in discussions with major chocolate producers, according to ETH; they even plan to establish a spin-off company. A patent for the process has also been filed.
“The project was only successful because different disciplines worked together,” the university said in a press release. “Fresh ideas prevented the project from stalling at crucial moments.”
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