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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: 394
Latest Activity: Aug 30

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Discussion Forum

Aging Chocolate

Started by Fargo Della Harding. Last reply by Fargo Della Harding Jul 20. 2 Replies

Caffeine and theobromine in cacao

Started by ChocoFiles. Last reply by Sunita de Tourreil Jun 7. 4 Replies

Chocolate/Whiskey Question...

Started by PHLChocolate. Last reply by matt black Apr 30. 9 Replies

Comment Wall

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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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