Researchers from the University of Amsterdam experimented with a unique method to develop crispier chocolates through 3D printers. Humans immensely enjoy food when it satisfies all the five senses a human possesses. Hence, in a bid to enhance that “mouthfeel pleasure,” the Dutch scientists created 3D printed chocolate with the perfect snap and crackle.
Moreover, 3D printed chocolate consists of unique structures and characteristics that most high-quality chocolates have. Additionally, the project intended to discover methods to modify how materials fracture. And to enhance how people physically interact with various materials.
The experiment
The Dutch physicists and food researchers wanted to replicate metamaterials into edibles. Metamaterials are artificial, carefully designed structures that possess unique and superior properties. In addition, they are widely seen in electromagnetics and mechanics. Plus, they play a significant role in advancing technology and infrastructure development. However, the researchers intended to implement the use of metamaterials in improving human-material interaction. So, they used chocolate as a model to develop and control its structure.
Moreover, the researchers faced quite a few challenges while creating 3D printed crisper chocolates. For example, they had to carefully handle the chocolate while heating and freezing to put it in the 3D printer properly. Hence, the scientists could freely mold the chocolate in any shape without compromising the qualities of metamaterials.
Furthermore, the 3D-printed crispier chocolate had an S shape with many twists. Interestingly, the scientists discovered that more cracks are produced when a person bites the chocolate from above. Therefore, the breaking properties depend on the direction of the bite. Plus, the researchers believed that most people loved food that crackles in their mouths. Thus, they tried to develop chocolate pieces that produced the most cracking sounds. And found out that spiral-shaped chocolate pieces possessed “interesting tunable properties.”
Additionally, the scientists stated in their study that the sound made by biting chocolate reflects the number of cracks. They remarked that it enhances the eating experience of a person. The Dutch researchers concluded that they could design and fine-tune food to improve the mouthfeel sensory experience. Hence, with their 3D printed chocolate project, they discovered how the shape of the chocolate induced the cracking sound. Lastly, the researchers hoped to conduct more future experiments concerning human-matter interactions and fracture properties.
