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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Historically, chocolate was consumed as a drink because the ground beans are very gritty – far from the smooth, creamy texture people can create today. After removing the shells and grinding the ...
KLFY News 102y
Chocolate chemistry: How the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Historically, chocolate was consumed as a drink because the ground beans are very gritty – far from the smooth, creamy texture people can create today. After removing the shells and grinding the ...