American experimenter from Los Angeles Samy Camcar gave the chocolate an iridescent, shimmering color with the help of low-pressure pouring, which he told on Twitter.
We are in a hurry to disappoint you: he did not invent a new taste of chocolate, only the appearance of the bar has changed.
How did he do that?
The experiment is based on a phenomenon of physics, or more precisely – diffraction. It’s a deviation from the laws of geometric optics. You can observe it if you use natural light and a surface with small holes or irregularities.
When light is reflected from irregularities, the light waves are superimposed on each other and in each direction the components with a certain frequency prevail. Simply put, the object begins to shine with all the colors of the rainbow.
I’m finally getting some decent results producing 100%-edible iridescent tempered chocolate. The colors are from the chocolate (not any ingredient or coating) diffracting light after being forcefully molded onto a diffraction grating in vacuum. pic.twitter.com/6wpbsIKh5C
— Samy Kamkar (@samykamkar) May 9, 2020
The experimenter has given the diffraction properties of the chocolate surface by means of laser cutting, lathe and CNC machine. He made a pattern matching the diffraction grating and poured molten chocolate into the mould.
As a result, the same irregularities appeared on the surface of the chocolate as those on the mould in which it was placed. The molten chocolate itself turned into a diffraction grating and acquired an iridescent, iridescent coloration.