The Science of Chocolate

The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.

Discussion Forum

  View All
Gerhard Petzl

Cocoa butter crystals library

@Gerhard Petzl started 8 years ago - replies: 0

Adjusting the process for flavors

@jwalter started 10 years ago - replies: 8

Melangeur vs modernity

@holycacao started 16 years ago - replies: 4
Ramon Recalde

The perfect paring: Chocolate with _____?

@Ramon Recalde started 12 years ago - replies: 4
Patricia Chapman

Chocolate with inclusions problem

@Patricia Chapman started 11 years ago - replies: 0
charley wheelock

aging chocolate in temper

@charley wheelock started 13 years ago - replies: 1
Aylen Lyra Doucette

Grinding raw cacao with low heat

@Aylen Lyra Doucette started 13 years ago - replies: 5
Tim Williams

Smoky Taint

@Tim Williams started 11 years ago - replies: 5
John Hepler

Report from Nicaragua Cacao HArvest

@John Hepler started 14 years ago - replies: 1
Clay Gordon

Cracking Particle Size: A Timeline

@Clay Gordon started 16 years ago - replies: 4


  View All
@Clay @francois Kwaku Dongo @Jill Tees @Stuart Craig @Hazel Lee @Jorge Salazar Garcia @Mr. Brian Wallace @Phillip Matheson @Jason Walter @Kim Carson @Christian Tyler @Liz3 @Bonnie Glass @J. Edward May @Jason Godwin @Hee-Jae An @Dar Tavernier-Singer @Kristin Huff @John Singer @Aarti @Valadi Krishnan Jaganathan @Eric Putnam @Chocotenango @Laura Reiman @Tracey-Jane Anderson

Group Pages