chocolate Archives | The American Ceramic Society

chocolate

Video: Engineering student creates 3-D printer that extrudes chocolate

By Faye Oney / February 14, 2018

Happy Valentine’s Day! Today’s video features an engineering student who designed a 3-D printer that makes chocolate confections. He envisions his printer as an entertainment device for weddings and other social gatherings.

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News, Millie, cold sintering, Roman concrete, and lots of chocolate make Eileen’s list

By Eileen De Guire / December 29, 2017

Eileen’s favorite posts reflect the mission of Ceramic Tech Today to bring you interesting news that may not make it to you otherwise. We filter through hundreds of press releases weekly to find what matters, so you can focus on your work. We aim to inform and sometimes entertain!

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Science speaks: Which comes out on top this Valentine’s day, milk or dark chocolate?

By April Gocha / February 14, 2017

Beyond 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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Other materials stories that may be of interest

By April Gocha / April 13, 2016

A nanoporous material that breathes, chocolates inspire thin shell designs, and other materials stories that may be of interest for April 13, 2016.

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Video: Students get taste of materials science with close-up look at chocolate

By Stephanie Liverani / February 17, 2016

Beyond scarfing down bags of the sweet stuff, it’s the science behind chocolate that reels us in every time. So to all those materials science/chocoholics out there, you’ll want to check out this video from Johns Hopkins University about the hidden world of chocolate.

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Most delicious materials science: Study probes chocolate with X-rays to keep surface bloom at bay

By April Gocha / May 26, 2015

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.

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Keep calm and shine on: Material science behind chocolate’s surface sheen

By April Gocha / December 30, 2014

When you think about it, there aren’t too many foods that we want to change states of matter while we’re eating them. But chocolate is one delightful exception—we deeply appreciate chocolate’s transformation from solid to gooey liquid.

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Additive manufacturing for everything from penguin beaks to electrophoretic deposition—and Easter chocolates

By April Gocha / April 18, 2014

The media for additive manufacturing, or 3D printing, run the gamut, but new developments widen the scope for electrophoretic deposition techniques and put Easter chocolates into the list of outputs for new 3D printers.

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Thank your microbiome—gut microbes are behind chocolate’s health benefits

By April Gocha / March 27, 2014

An artificial gut has helped researchers explain dark chocolate’s positive health benefits by revealing that gut microbes help digest cocoa’s anti-inflammatory polyphenols.

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