Looking for a sweet experiment? Look no further than our newest in-house experiment, which compares the molecular composition of five different types of chocolate using near-infrared (NIR) spectroscopy. From milk chocolate to dark chocolate with 92% cacao, we break down the differences between each type and how they can be characterized using absorbance spectroscopy.

Learn more about our experimental setup and methodology using the AvaSpec-NIR256-1.7-EVO spectrometer and AvaSphere-50-LS-HAL-12V integrating sphere.

Download Application Note

Click the button below to read the full application note.

Never miss any news!

Like to stay up to date about our latest news and application notes? Sign up for our monthly newsletter.

Related Pages