Collaborate Disseminate
It’s hard to imagine a world without chocolate, and yet it is undeniable that there are problems associated both with its manufacturing and its consumption. Much of this is due …read more Continue reading Whole-Fruit Chocolate: Skipping the Sugar By Using the Entire Cacao Pod
If you’re a bit bored by the regular chocolate varieties in your grocery store, Swiss scientists have invented a brand new kind of chocolate made of “cocoa fruit jelly.” The new concoction uses more of the cocoa fruit, making it healthier and more sust… Continue reading Swiss scientists invent a new type of chocolate
While chocolate will likely never be considered an overall healthy food, it would be good if there could at least be a lower-sugar version of it that people liked just as much as the real thing. Well, it turns out that the addition of oat flour could h… Continue reading For better sugar-reduced chocolate … just swap in some oat flour?
Are there any cookies that taste better than the ones you make yourself? Well, maybe, but there’s a certain exquisite flavoring to effort. Just ask [jformulate], who created these custom …read more Continue reading 3D Printed Cookies, Sort Of
After a long December of hand-coating chocolates for relatives last year, [Chaz] decided that enough was enough and built a chocolate enrobing machine to do the dirty work for him. …read more Continue reading The Chocolate Must Flow This Holiday Season
Few can deny that one of life’s greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us might prefer to keep this sensation in the realm of cul… Continue reading Artificial tongue may help build better chocolate
While many people might say that chocolate couldn’t possibly be improved, such may not be the case. According to a recent study, a new cocoa bean treatment results in “fruitier, more flowery-tasting” dark chocolate.Continue ReadingCategory: ScienceTags… Continue reading New bean treatment shown to produce fruitier, flowerier dark chocolate
A team of Dutch scientists has taken on the grueling task of designing the perfect piece of chocolate, using novel 3D printing techniques to create designs that shatter in the most pleasurable way when bitten. Clearly, extensive testing is required.Con… Continue reading Physicists deploy 3D printing in pursuit of world’s crackliest chocolate
The art of forming and using a mold is, well, an art. The already tricky process would be made even harder by using a fickle material, like chocolate. This is …read more Continue reading Cast Your Own Holiday Chocolate Bunny, or Rather Mouse
Here’s a great picture from [Jelly & Marshmallows] that shows off the wild effects of melted chocolate poured onto a diffraction grating. A diffraction grating is a kind of optical …read more Continue reading Iridescent Rainbow Chocolate, Just Add Diffraction Grating!