Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat. By Veronique Greenwood What do chocolate and concrete have in common?

Marta Dzedyshko In order to melt chocolate smoothly and smoothly in the mouth, it is important to work out 'conching', but the scientific understanding as to why conching produces the texture unique ...

Uniform chocolate bars lined up in a candy store like shiny cocoa soldiers are something that we all take for granted. It's easy to overlook the fact that, once upon a time, the pleasure of slowly ...

Chocolate used to have a gritty texture until chocolatiers hit on a way to turn it smooth. Now, over a hundred years later, scientists are looking at the physical properties behind the process in ...

Lecithin plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists have uncovered the physics behind the process – known as conching – which ...

A classic conche (the machine in which conching is done) is double jacketed to regulate the temperature and has agitators to continuously stir the chocolate. Conching can be done for 6 – 72 hours; ...

Space to play or pause, M to mute, left and right arrows to seek, up and down arrows for volume. Dr Karl Kruszelnicki: To lose that gritty texture, the chocky concrete is ground down to change the ...

Chocolate crafter Yoon Hyung-won summed up Cacaodada’s approach to craft chocolate when he said, “While the term ‘bean-to-bar’ has long been used in the industry, one could say the term ...