Ever looked at a chocolate fountain and wondered why the flowing chocolate slopes inward, instead of falling straight down? Adam Townsend and Dr. Helen Wilson from the University College London developed mathematical equations to explain this sweet, physical phenomenon. If wobbly desserts are more up your alley, take a look at the ingredients list for Jell-O. You … Continue reading
Hot chocolate: it’s a winter staple. Amidst falling temperatures and dreary skies, there’s nothing quite like taking a swig of this sumptuous beverage and seeking warm refuge in the delights of a steaming mug. Hot chocolate is as straightforward as drinks go: at its core, it’s milk, cocoa powder, and sugar. Despite its simplicity, this … Continue reading
In the town of Reading, located in Berkshire, England, exists the International Cocoa Quarantine Centre, where tropical cacao plants are kept to prevent the spread of pests and diseases which threaten the world’s chocolate supply. Over at Technische Universität München, physicists have shown that molecular simulations can solve how the chocolate-making process turns bitter cacao … Continue reading
Is there anything more disappointing than finding a chocolate bar in the back of the desk drawer, anticipating a tasty treat, then unwrapping the bar only to find a dull, grey haze has overtaken your dear candy? Seeing as bloomed chocolate is still edible, yes, there are many things more disappointing than that. But surely … Continue reading
Guest post by Christina Jayson When my organic chemistry professor told me that the main molecular component of chocolate, theobromine, differs from caffeine only by the absence of one methyl group I was delighted: I could skip an entire step in caffeine metabolism, avoid the bitter taste of coffee, and increase my chocolate consumption. It … Continue reading
Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans. Continue reading
Chocolate-covered strawberries have an innate beauty in their simplicity, making this snack both sweet and decadent. But this gourmet treat does not have to be expensive nor only savored at special events. Although it’s not quite as simple as dipping strawberries into soupy chocolate sauce, you can easily make chocolate-covered strawberries in your very own … Continue reading
Ed Yong investigates the parasitic threat to Ghana’s cocoa trees, while SciShow lays down some tasty scientific facts about chocolate. Continue reading
There are few things sweeter in life than chocolate, which is probably why it’s one of the most popular flavors in the world. We can thank the cacao trees (Theobroma cacao) for this gift, which are only grown within a region known as the Cocoa Belt, 10° to 20° north and south of the equator … Continue reading
If you’ve ever wondered what 200 Calories look like on a plate, wiseGEEK has just the photo gallery for you! Meanwhile, scientists create a healthier chocolate by replacing fat with fruit juice. Continue reading
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