Sunday, May 10, 2009

Science Improving Chocolate

This article briefly mentions that a researcher is trying to understand how to curb "fat bloom". "Fat bloom" for those who do not know, is caused as chocolate ages or undergoes certain temperature changes. This discolors chocolate but does not necessary destroy the chemical structure in a way that harms it as a product you can use. For further information, look here or here.

Sisters and Brothers, may you too take the time to slowly appreciate what the Divine and human ingenuity have offered you in chocolate.

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