The Science of Chocolate

Comment

Comment by Kasper on November 16, 2009 at 1:58pm

Hi, i'm a physics student planning to do a master research in food physics or food chemistry. Recently i got interested in chocolate. I had this dream of entering the world of chocolate and making good use of my science education.

However i have no yet figured out if this is a good plan. I hope some people here can give their opinion!

Comment by sigrid on October 13, 2009 at 9:22am

how very interesting! have never thought about chocolate this way before. just enjoyed it! have read about its benefits of course (downloaded great books by rapidshare search engine), but wasn't getting so deep into science. thanks for sharing this, useful and much appreciated:)

Comment by holycacao on August 2, 2009 at 1:58pm

When water is added to cocoa during the roasting process in the form of steam , it provides additional moisture for maillard reactions to take place with the broken down proteins (amino acids). This however takes place before chocolate is made.

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.

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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