Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide? Tracey Kusiewicz/Foodie Photography/Moment via Getty Images   By Sheryl Barringer, The Ohio State University Whether it […] Source