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CHoNova's technologies provide real time insights on chocolate crystallization, contraction or demoulding to empower manufacturers to reach quality excellence and optimize line efficiency. Chocolate structure formation is per se a complex phenomenon. Getting the right gloss, perfect surface and melting profile has always been challenging and leads to significant time spent on trial and error by manufacturers, together with tons of products being destroyed or reworked. The market situation over the last two years has only accentuated these challenges. The cocoa price has tripled, leading to greater variability in cocoa quality and a push for alternative ingredients. This shifting context only reinforces the need for reliable data to measure chocolate structure formation in real time during production, rather than depending on empirical observations as traditionally done. CHoNova, an ETH Zürich spin-out founded in 2024, addresses this gap with a novel technology based on ultrasound measurement. Sensors embedded in a mold monitor chocolate structure as it cools down, crystallizes, contracts, and solidifies, providing 8 robust parameters that directly lead end-product quality. These me