Crispier Chocolate
pubs.rsc.org
pubs.rsc.org
The best tip I've found is using plastic bowls - because they don't retain heat like ceramic and metal bowls do, making it "easier" to control temperature
Makes me want to work on the chocolate extrusion problem myself; "air pressure" seems a poor choice when they already have a syringe and could have a mechanical plunger.
I wonder about ultrasound to prevent that, or a vibrating off center motor.
this whole resevior assembly, with heaters and vibration etc can be kept separate from the nozzle with a "hot bowden tube"; that'll have to be short but we can reduce the precision moving mass ... maybe the tube can be longer if its warmed or have re-circulation or something.
Surprised I have not to my memory encountered in discussion of earthquakes and liquifaction!
It snaps relatively easily, and the initial crispy/crunchy texture immediately melts in the mouth. Works on both milk and dark chocolate.
Naturally, dark is best ;-)