Hi all,
I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always refer to the oxidation of cocoa's fats by light?
If anyone has a scientific explanation, I am eally interested.
Thanks for your lights.
Olivier
updated by @olivier-l: 04/11/15 04:51:32