CHoNova AG

Chonova uses patented ultrasonic measurement technology integrated into a mould filled with chocolate, developed after 15 years of research at ETH Zurich. The method sends an ultrasonic wave between a transmitter sensor and a receiver sensor; the attenuation of this wave through the chocolate mass provides a precise fingerprint of the chocolate's structure and crystallisation, from liquid to solid state.

This measurement allows up to eight key parameters (viscosity, start and efficiency of crystallisation, indicators of chocolate detachment from the mould, etc.) to be extracted in real time, helping to optimise product quality, cooling time and process stability.