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

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Gerhard Petzl

Cocoa butter crystals library


@Gerhard Petzl started 4 years ago - replies: 0
jwalter

Adjusting the process for flavors


@jwalter started 6 years ago - replies: 8
holycacao

Melangeur vs modernity


@holycacao started 12 years ago - replies: 4
Patricia Chapman

Chocolate with inclusions problem


@Patricia Chapman started 7 years ago - replies: 0
charley wheelock

aging chocolate in temper


@charley wheelock started 9 years ago - replies: 1
Aylen Lyra Doucette

Grinding raw cacao with low heat


@Aylen Lyra Doucette started 9 years ago - replies: 5
Tim Williams

Smoky Taint


@Tim Williams started 7 years ago - replies: 5
John Hepler

Report from Nicaragua Cacao HArvest


@John Hepler started 10 years ago - replies: 1
Clay Gordon

Cracking Particle Size: A Timeline


@Clay Gordon started 12 years ago - replies: 4

Members

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@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

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