The Pearl liquid IR transmission accessory is perfect for chocolate quality-check analysis.

Cocoa beans are a versatile foodstuff that produce tasty treats and sweet scents. Confectionaries like chocolate bars can be made with different fat, sugar and water ratios.

Food industries want a fast, reliable and non-destructive method to analyse chocolate chemical composition. This note demonstrates that the Pearl IR transmission accessory can be used to determine the quality and content of chocolate in post-production, for quality assessment purposes.