The Conversation U.S.As you munch on your #Easter bunnies consider the science of what makes chocolate so tasty: it's all thanks to a chemical reaction that occurs during roasting.
This same reaction is also responsible for the delicious flavors in coffee!
https://theconversation.com/chocolate-chemistry-a-food-scientist-explains-how-the-beloved-treat-gets-its-flavor-texture-and-tricky-reputation-as-an-ingredient-198222
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
David W. Jones
Haji Mokhtar Stork