Structural Changes in Chocolate Blooming

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 →

Food, Wine, and Biochemistry

Wine and food pairing may seem like a refined art form, cultivated through trial and error to best suit the individual, but what if we told you there was also a science to it? When it comes to wines, the word “tannin” is thrown around a lot. In broad terms, tannins are a type of … Continue reading →