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

  • Written by Sheryl Barringer, Professor of Food Science and Technology, The Ohio State University
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredientIn 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

Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9...

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