Chocolate News
Ruby chocolate, or couverture, makes its American debut
WASHINGTON POST Americans can now savor chocolate that’s neither milk, white or dark, yet is an unexpectedly all-natural pink. Swiss chocolate giant Barry Callebaut is rolling out ruby chocolate in the United States, nearly two years after unveiling its creation. It’s the first new natural shade of chocolate to enter the market since Nestle’s white bars hit store shelves in the 1930s.How Making Chocolate Is Like Mixing Concrete
What do chocolate and concrete have in common? More than you might think. Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat.
Science Now Knows Why Chocolate Tastes So Good (Video)
The cause of dark chocolate’s mouth-watering smell has finally been discovered as scientists pinpoint the exact chemicals responsible for the aroma. Check out this video to find out about the discovery – click here.
How Chocolate Got Its Distinctive, Smooth Texture
The physics behind what makes chocolate so smooth has been revealed by researchers studying a 140-year-old mixing technique. Scientists at the University of Edinburgh studied the process of conching, which involves mixing ingredients for several hours.
The smell of dark chocolate, demystified
Much like a fine wine, high-quality dark chocolate has a multi-layered scent and flavor, with notes of vanilla, banana or vinegar. Now, researchers report in ACS’ Journal of Agricultural and Food Chemistry which substances — and how much of them — make up this heavenly aroma. Although nearly 600 compounds have been identified in chocolate over the last century, only a fraction of them are known to contribute to the aroma.