Making the food of the Gods

It is remarkable that chocolate as we know it ever developed.

Thursday 31 March, 18.00 for 18:30-20:00
The Chemistry Centre, London W1J 0BA

It is remarkable that chocolate as we know it ever developed.

It's remarkable not only because of its unpromising origins as a fatty drink, but also because of its relatively complicated chemical structure. 

Writer and scientist Stephen T Beckett described the history of chocolate and and reviewed its method of manufacture. Here science plays an important role in that both the flow properties and the crystallisation. Both must be correct in order to obtain a product with the required weight-control, shape, texture and shelf-life. 

The industry has also changed dramatically in recent years from a low through-put craft base, to a highly mechanised one. This has required a more in-depth scientific knowledge to be obtained of both processes and products. Several problems remain to be explored, however.

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Comments (1)

  • kathy burns March 28, 2011 at 11:54 AM

    I am really interestyed in the site and the potential for using it with some of the chemistry classes i teach at school

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