Scientists have 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 that many people find totally irresistible. Researchers at the University of Leeds found that during the moments it is 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. When chocolate is in contact with the tongue, it releases a fatty film that coats the tongue and other surfaces in the mouth. It is this fatty film that makes the chocolate feel smooth throughout the entire time it is in the mouth. It is the location of the fat in the chocolate which matters in each stage of lubrication. Researchers say that the fat layer needs to be on the outer layer of the chocolate, which will help to make chocolate feel good without being high-fat. The research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content.
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