NOW you can enjoy chocolate without feeling guilty about the huge amount of energy that goes into making a bar.

Professor Bronek Wedzicha, who is head of Food Science at University of Leeds, the United Kingdom, has invented a new process of conching - the final stage of the making of liquid chocolate which involves heating and mixing batches on the scale of an industrial cement mixer, over five to six hours or longer.

In a method developed by Dr Mahmood Akhtar, also of University of Leeds, conching now takes up less space than a conventional conche, which boosts its appeal to smaller producers.

It uses a continuous stream of liquid chocolate which is poured on to the centre of a heated, spinning disk. The chocolate is drawn outwards by centrifugal force, and this simple movement is enough to create a thin layer and release its flavours.

Wedzicha says: "This (new) technology has so many applications. It can blend ingredients or purify a product quickly, giving it tremendous potential but saving energy at the same time."
The spinning disc unit can be cleaned in seconds, enabling manufacturers to use it for any number of products or variations in quick succession. Just-in-time manufacture becomes possible, there is no overproduction and warehouse requirements are vastly reduced.

Wedzicha was in Kuala Lumpur recently for the University of Leeds' Information Day. He represented the Mathematics and Physical Sciences Department.

A Mini Leeds Fair was held for students considering studying at the university. Academics from various schools, current students, staff from the university's International Office and alumni members were also present.

In a related event, Form Five students from SMK La Salle, Klang, SMK Seri Hartamas and SMK Danau Kota in Kuala Lumpur, attended a University of Leeds' presentation - Preparing for a Top Rank University. They also took part in a psychology project.