It's not just the flavor of chocolate that appeals to the senses, it's the texture. But how is that texture achieved? It's as much a chemistry problem as a kitchen one.


In this video, from Harvard's Food & Science lectures, researchers take a look at the importance of carefully controlling temperatures, the formation of crystalline structures, and the properties of cocoa that result in chocolate's unique taste.

Curious about more of the science behind your food? Harvard's Food & Science lectures from 2010-2012, covering everything from momofuku's David Chang on the delicious properties of the microbes in your olives to why a really good dessert can make time seemingly stand still, are all available online.


[via Open Culture]

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