Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat. By Veronique Greenwood See more of our coverage in your search results ...

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 ...

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 ...

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 ...

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 ...

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 ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. The science of what makes good chocolate has been revealed by researchers studying a ...

Lecithin is an ingredient that you've probably never heard of, but one that plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a ...