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The Science of Chocolate
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Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Location: Worldwide
Members: 61
Latest Activity: Jun 29
Discussion Forum
Transparent Chocolate 2 Replies
Started by Robert Shea. Last reply by Arun Bhargava Jun 28.
Emulsifiers in chocolate 5 Replies
Started by Clay Gordon. Last reply by Theo brominum Jun 12.
Melangeur vs modernity 4 Replies
Started by holycacao. Last reply by david castellan Jun 12.
Comment Wall (2 comments)
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2 Comments
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Comment by Tom on April 21, 2009 at 7:41am - It isn't a chemical reaction, the water dissolves the sugar and you get phase separation into hydrophilic and hydrophobic, much the same as when a ganache is broken. But no chemical reactions I am afraid.
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Comment by Paul Soncodi on April 20, 2009 at 6:00am -
Hi there,
I need some help please. If somebody can tell me where to find some info about the chemical reactions that happen when you mix water with chocolate. I am interested in the chemical aspect of this issue.
Any help would be much appreciated.
Thanks.
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