Designing Internal Structure of Chocolate and Its Effect on Food Texture

Abstract

Food texture is one of the important factors of eating experience. An internal structure of food makes a difference in food texture. In this research, we explored the effects of the internal structure on the texture of chocolate by designing, building, and testing chocolates with different internal structures and internal chocolate percentage. Multiple layers of patterned chocolate were stacked as a fabrication method. Each layer was fabricated using a silicone mold that was made using a 3D printed model. We created seven types of chocolate variations through this system. Fourteen university students participated in the preliminary user test. We found out that the internal structure and the chocolate ratio affects the perceived 'hardness' of the chocolate.