Crystallising cocoa butter droplet by Amanda Talhat
The image you see is that of a 2 mm droplet of cocoa butter (main constituent of chocolate) suspended on the end of a thermocouple undergoing crystallisation. The opaque part has crystallised already and this is slowly extending up to the rest of the droplet. The clear part is molten cocoa butter. This image is part of a video clip which was taken using a high speed camera (22 frames per second).