Tuning Parameters that Melt in Your Mouth! Most everyone loves Chocolate. While delightfully simple in terms of taste and texture, chocolate is actually quite complex. Chocolate possesses the unique characteristic of maintaining its solid shape at 23° Celsius – room temperature – and yet it melts a mere four degrees warmer in your mouth. The ubiquitous appeal of chocolate and its innumerable derivatives has created a $100 Billion market. Even so, the complexities associated with its production is a regular source of consternation for chocolate manufacturers around the world. The production process demands tight control in order to meet the markets standards for taste and quality. When a world-class manufacturer of chocolate and confectionaries struggled to control the temperature of critic

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