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The Science of Chocolate Discussions (28)

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What can be learned in a cacao harvest?

What can be learned in a cacao harvest?Fellow Scientists,    This subject line is a good excuse to inform you of my coming Cacao Harvest To…

Started by John Hepler

2 Jul 1, 2010
Reply by Arun Bhargava

Shattering Preconceptions: How Chocolate Really Gets Its Flavor

Back in 2005 during my second trip to Ecuador to attend the University of Chocolate, our handbook contained a "formula" for how chocolate g…

Started by Clay Gordon

13 Jun 21, 2010
Reply by Kelsey Sheridan

Transparent Chocolate

All this talk about cocoa solids has set me thinking... for those of you who know me, you may know that I work on a five rev system, if I c…

Started by Robert Shea

7 Dec 29, 2009
Reply by Sai Corson

Nutritional facts

Hi, I'm doing the nutrtitional facts table for some chocolate bars. I found in many webpages (www.nutritiondata.com, for example) some gene…

Started by Dolores I. Alvarado R.

1 Oct 20, 2009
Reply by Arun Bhargava

Raw Chocolate

We recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are fa…

Started by Michael

2 Aug 3, 2009
Reply by Michael

Emulsifiers in chocolate

These days it's not all that hard to find a bar of chocolate without some sort of emulsifier in it, the most common being lecithin. Emulsi…

Started by Clay Gordon

4 Jun 6, 2009
Reply by Robert Osgood

Cracking Particle Size: A Timeline

It's well known that Rudolphe Lindt invented the conche in 1879. What is not as well known are: a) In what year was a ball mill first use…

Started by Clay Gordon

4 Aug 13, 2008
Reply by Masur

Deforestation in Cacao growing regions?

I haven't done much research on deforestation but am wondering if anyone else has. Anyone aware of research done that indicates what percen…

Started by Brady

1 May 20, 2008
Reply by Herbert

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