Although chocolate is a simple pleasure for many people around the world, the science behind chocolate as a food and as a material is deliciously complex. Now an industrial designer has re-engineered the chocolate chip to maximize taste and texture, giving it optimal surface area with angular features.
Read MoreBeyond personal preference, what can science say about which kind of chocolate comes out on top—milk or dark? Watch this video from ACS Reactions to get the play-by-play of how dark squares stack up to milk chocolate.
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