Researchers from the University of Guelph have been using the Canadian Light Source at the University of Saskatchewan to make the best chocolate with research that could “revolutionize the chocolate industry.”

The synchrotron technology shows an ingredient essential to create the ideal chocolate structure which is the key to developing the best chocolate with a structure that is smooth and continuous and becomes a treat that is delicious and melts in your mouth. Dark chocolate was examined and the results were published in Nature Communications.

Alejandro Marangoni, a professor at the University of Guelph says, “Very much like when you temper steel, you have to achieve a certain crystalline structure in the cocoa butter.”

The researchers introduced a secret ingredient to see if it would lead to the formation of the correct crystal structure without the complex cooling and mixing procedures typically used by chocolatiers during tempering. It was considered a world first when researchers were able to get detailed imaging of the internal structure of dark chocolate and confirmed the positive effect their ingredient had on obtaining the ideal structure for chocolate.

Marangoni says it could change the face of the industry because complex tempering machines would not be necessary.

“We have more serious problems like climate change and alternative energies and maybe even vegan foods, which we’re working on as well, but chocolate gives us that psychological pleasure. It’s one of these foods that makes us feel happy.”