As food scientists continue to explore the world of chocolate, they are discovering new ways to optimize the flavor and texture of this beloved treat. Through the use of molecular gastronomy, food scientists are finding ways to maximize the flavor and texture of chocolate by manipulating its molecular structure. By using different combinations of fat, sugar, and cocoa powder, scientists are able to create new and improved flavors and textures that are sure to satisfy the most discerning of chocolate lovers. With this new technology, the possibilities are endless!

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source: Phys.org