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.
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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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