Researchers suggest that where fat lies within the chocolate helps to make chocolate frosting for cake texture so appealing. Why does chocolate feel so good? I would like to be emailed about offers, events and updates from The Independent. For chocolate fans the taste is a key part of why they love the treat, however, researchers have now shed light on why the irresistible confectionery feels so good.

Scientists decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion. They suggest that where the fat lies within the chocolate helps to make the texture so appealing. By analysing each of the steps, researchers at the University of Leeds hope their findings will lead to the development of luxury chocolate with the same feel and texture that is healthier to eat. When chocolate is in contact with the tongue, it releases a fatty film that coats the tongue and other surfaces in the mouth. This makes it feel smooth the entire time it is in the mouth. According to the study, when in the mouth the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two. Almost as soon as chocolate comes into contact with the tongue, fat has a key role to play.

After that, solid cocoa particles are released and they become important in terms of the tactile sensation. Therefore, fat deeper inside the chocolate plays a somewhat limited role and could be reduced without the feel or sensation of chocolate being affected, the researchers suggest. Lubrication science gives mechanistic insights into how food actually feels in the mouth. You can use that knowledge to design food with better taste, texture or health benefits. However, it is the location of the fat in the make-up of the chocolate which matters in each stage of lubrication, and that has been rarely researched. We are showing that the fat layer needs to be on the outer layer of the chocolate, this matters the most, followed by effective coating of the cocoa particles by fat, these help to make chocolate feel so good. The study published in the ACS Applied Materials and Interfaces journal did not look at how chocolate tastes, and instead focused on feel and texture.