A group of researchers from the Deutsches Elektronen-Synchrotron, Hamburg University of Technology, and Nestle has taken chocolately materials science goodness a step further by studying just how fat bloom forms on the surface of chocolate.
Read MoreCredit: TUHH, Karl Schulte. (Editor’s note: Eileen and I are traveling and preparing for the International Ceramics Congress that begins this weekend, so we had to put our normal writing on…
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