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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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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


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Comment by xinhong liu on January 11, 2010 at 7:39am
Just want to ask a question on 'raw chocolates'.
When 'raw chocolates' are put on the labels how I will know if they are 'raw' or not? Is there labeling regulation against to it?

'raw chocolates' is a good idea to give a new image to chocolates as a food that has more health benefit than just a treat. If anyone does 'raw' label please give your insights on this one?


Comment by David Rudolph on January 8, 2010 at 10:32pm
sai, the less processed the better, more enzymes for nutrition
Comment by Arun Bhargava on January 5, 2010 at 5:19pm
Well Liu,
I think, this question must be best answered by nature or by god himself. :-) . a bad joke. Seriousely, I think, it is just a natural evolution. Each tree or plant is 'the way it is'

I think, some botany professor should give true answer.
Comment by xinhong liu on January 5, 2010 at 2:56pm
Thanks Steve.

I have a question here if anyone has the answer please tell me. Why cacao pods grow from cacao tree trunks but not branches?

Comment by Sacred Steve on January 5, 2010 at 2:49pm
Search this site for "raw chocolate" and "raw cacao" or "raw cocoa". There are several threads which should answer most of your questions.
Sacred Steve
Comment by xinhong liu on January 5, 2010 at 2:43pm
Hi, everyone,
I'm a new starter with chocolate business but I want to understand more about the science part of chocolates , the processes involving in from beans to bars.
I have not got many chances to taste many different origin chocolates. I hope your guys experience and insights will help me to understand the sience of tastes or compensate my shortcomings.


Comment by Sai Corson on December 12, 2009 at 7:23pm
Ok, out with it: raw cocoa, it is still fermented right, so why bother trying so hard not to heat it over 115 degrees? And if it has been fermented, then what are you buying that is different from regular cocoa? The fact that it hasn't been dutched? Any insights would be useful to me here....
Comment by Clive Brown on November 18, 2009 at 12:15am
Kasper The subject of food science is fascinating, and very useful to know for careers in the food industry. I would say that the technical side has to be tempered with a passion for the medium. Now its quite easy to get passionate about chocolate! many of us do so. I would say that if you get seriously interested in chocolate you will find a lot to study and it if you can apply that knowledge to gourmet confections you will have a lot of support.
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:)

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