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The Science of Chocolate


The Science of Chocolate

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: 414
Latest Activity: Dec 10

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If you are interested in sponsoring this group, please contact Clay Gordon by sending e-mail to claygordon (at) thechocolatelife (dot) com.

Discussion Forum

Adjusting the process for flavors

Started by Jason Walter. Last reply by Jason Walter Nov 21. 8 Replies

Micrometers - Measuring particles

Started by Christian Tyler. Last reply by Daniel Haran Oct 31. 2 Replies

Comment Wall


You need to be a member of The Science of Chocolate to add comments!

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.


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