Chocolate News
Phospholipids create just the right crystals for silky smooth chocolate – no tempering needed
CHEMISTRYWORLD.COM Scientists have discovered how a single ingredient can create glossy, tasty, melt-in-the-mouth chocolate without having to go through the complex and lengthy tempering process.Will Chocolate Survive Climate Change? Actually, Maybe
The forecast has been bad for domesticated cacao. But some environments in Peru might hold the key to the future of the world’s sweet tooth.
Should you eat ‘dusty’ looking chocolate?
You’re unwrapping your favorite chocolate bar when all of a sudden, surprise! It has turned…white? What do you do with it? Buzz60’s Maria Mercedes Galuppo has the answer (click, HERE).
Happy International Chocolate Day! September 13, 2021
Happy National Chocolate Milkshake Day! September 12, 2021