Post by Umur Tuna

We analyzed the ratios of different cocoa butter crystal forms in supermarket chocolates including Lindt & Sprüngli, Ritter Sport, Cadbury UK, Tony's Chocolonely, Green & Black's, Terry's and Luisa's Vegan Chocolates using a benchtop temper analysis device we developed together with Robert Morris at NTU to quantify cocoa butter polymorphism in chocolate. Starting with Lindt & Sprüngli. On 10.03.2026, we purchased Lindt Excellence 70% from Morrisons (Clifton branch). Best before: 03/2027 Lot: L3495 413 12:08 Results: • Form IV: 13% • Form V (βV): 63% • Form VI: 1% This helps to explain why Lindt & Sprüngli is perceived as a premium brand. βV is well above the ~40% reference level for stable tempering, indicating: • strong crystal network • stable structure Low Form IV and minimal Form VI suggest: • well-controlled tempering • good transport and storage stability This profile is consistent with: • clean snap • smooth melting • good resistance to handling Ali KULEIN, Lorenzo Ambrogio, Ioanna Gkatsi, Davide Piacentini, Elif Coskun, Aparna Kothapalli, Stuart Walker, Marko Gasser, Kurt Stucki, Arturo Ferrer, Nicole Moret, Dan O'Grady, Iris Bommer, Stephen Cordery