When examining chocolate samples by means of X‐ray diffraction, it has become common practice for any sugar to be removed through repeated rinsing in cold water. While necessary in some cases, we show that it is possible to determine the phase of certain dark chocolate samples without sugar removal, through examination of distinctive X‐ray diffraction peaks corresponding to lattice spacings of 3.98 and 3.70 Å.
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Guthrie et al. (2005) studied this question.
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