Marta Dzedyshko In order to melt chocolate smoothly and smoothly in the mouth, it is important to work out 'conching', but the scientific understanding as to why conching produces the texture unique ...

Smooth mixture: physicists have discovered the secret of a 140-year-old process for making chocolate. (Courtesy: Shutterstock/Kati Finell) New insights into the physics of chocolate production have ...

Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat. By Veronique Greenwood What do chocolate and concrete have in common?

Lecithin plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...

Space to play or pause, M to mute, left and right arrows to seek, up and down arrows for volume. Dr Karl Kruszelnicki: To lose that gritty texture, the chocky concrete is ground down to change the ...

Chocolate used to have a gritty texture until chocolatiers hit on a way to turn it smooth. Now, over a hundred years later, scientists are looking at the physical properties behind the process in ...

Working in rented space in an industrial building near chop shops in Somerville, Massachusetts, Taza Chocolate is not a remelter of purchased chocolate — a high craft of its own as practiced by ...