ABSTRACT
The ALM of quality chocolate product is a difficult task because chocolate is a very complex soft material consisting of various material compositions. The material presents many challenges when used in this application, for example, the chocolate crystalline phase (of which it has six) must be controlled throughout the deposition process if the end product is to have all of the required properties regarding taste and appearance. Chocolate is also a non-Newtonian fluid which presents problems with understanding the flow properties of the material (the relationship between the shear stress and the strain rate is non-linear).
