Producing chocolate with a shiny, smooth texture and good “snap” requires a complicated heating and cooling process that, on the large scale, is performed using expensive machines. University of Guelph researchers discovered a potentially easier way to achieve the desired texture by modifying the amount of phospholipids in chocolate.
Read More
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.
Read MoreNew glass sheathing for 1 WTC ‘pedestal” will go below the glass portions that can be seen in the construction picture above taken Oct. 25, 2011. Credit: edrost88. Back in…
Read More