cocoa Archives | The American Ceramic Society

cocoa

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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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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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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