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The science of holographic chocolate

The surface texture of our ChocoFoil is transferred into the liquid or slightly melted chocolate, couverture or glaze mass by a simple “stamping process”. When the glaze has set, the foil is removed – and wow, the surface shimmers in all colors! The effect is caused by a physical phenomenon called light diffraction and requires no additives to generate magnificent colors. The incident white light is reflected from the tiny surface structures and depending on the viewing angle another rainbow color is visible. For more details google diffraction grating.