How a single ingredient creates silky smooth chocolate without tempering

Scientists have discovered how a single ingredient can create glossy, tasty, melt-in-the-mouth chocolate without having to go through the complex and lengthy tempering process.

One of two phospholipids added to cocoa butter or molten chocolate in miniscule amounts promote the formation of the desirable chocolate crystal structure, called form V. This crystal form is crucial for chocolate to have the proper texture, gloss, snap and mouthfeel.