Chocolate is a multi-component food that exhibits different thermal behaviors due to its composition of sugar, dairy ingredients, cocoa mass, and fats. In this video, we visualize a series of thermal reaction processes—including melting, foaming, charring, and smoke generation—using non-contact infrared heating with a halogen line heater.
Infrared heating causes localized and rapid surface temperature increases, making it possible to clearly observe the thermal behavior of each component in a short time: fat melting, sugar caramelization and carbonization, and Maillard reactions in dairy solids. This allows for a visual understanding of temperature-dependent reactions and structural changes in food components, providing valuable insight for food development and thermal process design.
Please check the following site for more information.
Related page:
Dissolution and Foaming Behavior of Hard Candy under Infrared Heating 
Deformation and Foaming Behavior of Gummy Candy under Infrared Heating 
Expansion and Charring of Marshmallows by Infrared Heating 
Precision Melting of Chocolate with Infrared Localized Heating 
Melting of Zinc by High-Temperature Infrared Heating 
Melting of Tin by High-Temperature Infrared Heating 
High-Temperature Magnesium Melting Process Using Infrared Heating 
5-4.Proper use of near-infrared heating and far-infrared heating