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.
Read MoreA 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 MoreWhen 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.
Read MoreAn 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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