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Department of Chemical Engineering and Biotechnology


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).

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