Chemistry of Chocolate
Spex Speaks Science
English - February 14, 2019 05:00 - 13 minutes - 6.34 MB - ★★★★★ - 7 ratingsBusiness Science Chemistry chemistry science organic inorganic lab laboratory research study Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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The highest amounts of chocolate sales in the US are for Valentine’s Day (and the second highest sales are for the bargain hunters on February 15th!). Worldwide there are over $400 million dollars of chocolate sales for Valentine’s Day. The chocolate we consume is part of a long process heavily dependent on chemistry. From the harvest to the consumption, chemistry plays a role in how chocolate is formed, feels, smells, tastes and is perceived.
In this podcast, we look at the art and chemistry of chocolate.
Hosted by Patricia Atkins, Spex's Senior Applications Scientist
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