Did scientists discover 'how to make chocolate tempering easier'?

When making chocolate, scientists have found a way that could make it easier to clear the 'tempering' process, which is easy to make mistakes if you're not used to it.

Tempering of cocoa butter and chocolate using minor lipidic components | Nature Communications

Scientists May Have Just Found a Way to Make Chocolate Tempering Much Easier
https://www.sciencealert.com/adding-the-perfect-snap-to-chocolate-could-be-a-lot-easier-with-this-new-ingredient

The study was conducted by Jay Chen, Saeed M. Ghazni, Jarvis A. Stobs, and Professor Alejandro G. Marangoni of the Department of Food Science, University of Guelph, Canada. The treatise is published in the open access academic journal Nature Communications.

Whether it's commercial or handmade, the chocolate ingredients generally contain 'cocoa butter,' 'cocoa mass,' and 'sugar.' Among them, the brilliance and texture of 'chocolate', the fragility and the characteristic of melting quickly are derived from crystallized cocoa butter. 'Tempering', the process of hardening melted chocolate, is the process of turning the crystals of cocoa butter into V-shaped crystals, which are the most stable crystal form.

Previous studies have shown that the success of tempering seems to be affected by the trace components of cocoa butter, such as free fatty acids and phospholipids , but how much does it affect? It was unknown whether it was.

The research team added various non-triacylglycerol lipid components to purified cocoa butter and cocoa mass to investigate changes in physical properties.

The results showed that the true game changers were phospholipids, especially saturated phosphatidylcholine (lecithin) and phosphatidylethanolamine (kephalin) , although molecular weights such as free fatty acids also had some effect on the success of tempering. ..

Studies have shown that high concentrations of saturated phosphatidylcholine and phosphatidylethanolamine molecules both form V-type crystals, providing optimal microstructure, luster and physical strength for cocoa butter.

The final structure and properties of the chocolate made in this way are said to be comparable to those of commercial chocolate.