• Holographic chocolate, the spectacular iridescent dessert in the colors of the rainbow, is obtained by tempering the chocolate and pouring it on a foil with a holographic diffraction grating (Diffraction Grating Film).
Swiss researchers from the ETH University of Applied Sciences and Arts in Zurich announce in December 2019 the filing of a patent for the technology to produce iridescent chocolate without the use of artificial colors or additives. At the same time, they are also starting discussions with the main chocolate manufacturers to introduce this technology to the market.
Photo: Jellmeister_instructables
But what exactly is holographic chocolate? When science is used to reinterpret the sweet treat that many of us love, the results will be truly spectacular! Even though it seems straight out of the Willy Wonka universe, holographic chocolate is really simple to do nor does it have any negative effects on the consumer.
Photo: pinterest.com
Both milk chocolate and chocolate with a high cocoa content can be used. The darker the chocolate, the better the rainbow effects will be seen. Melt and temper the chocolate, then pour it onto the special diffraction foil. This foil is actually a diffraction grating, meaning it is a flat surface containing literally tens of thousands of microscopic lines or grooves. The lines on the foil will imprint on the surface of the chocolate as it cools. The phenomenon called "diffraction" causes white light to be split or diffracted into its component colors. Thus the surface of the chocolate, in contact with the foil, will become iridescent upon solidification.
Photo: popsci.com
Amazing visual effect
The effect is similar to what we see when light is reflected on a CD with a microscopic structure similar to that of chocolate. The structure of tempered chocolate is so fine that it can be patterned on the microscopic lines of the diffraction grating. Diffraction grating foil is inexpensive and readily available online. And it will definitely take dessert making to a whole new level, offering a stunning visual effect.
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After solidification, the chocolate took on a rainbow appearance. Carefully remove the diffraction foil, avoiding touching the iridescent surface because the microscopic line structure formed is fragile, and the heat of the fingers can instantly melt the network of micro lines, thus destroying the holographic effect. The film can be used several times, so it must be kept in optimal conditions so as not to bend or scratch.
Photo: Vincent Woo – Twitter
Patrick Rühs, one of the researchers involved in this project, declares for Times that one of the biggest problems they face will be convincing consumers that the chocolate is safe to eat, given its reflective surface and surprising appearance. “Maybe the surface is actually too bright. [...] People think that there is a plastic sheet on top, which is not the case", he says.
Photo: Janelle Shane – Twitter
You can see how the holographic chocolate is made here:
Article written by Gabriela Dan, Editor of Arta Albă
Read on White Art and: Chocolate processing (2)
