Marta Dzedyshko In order to melt chocolate smoothly and smoothly in the mouth, it is important to work out 'conching', but the scientific understanding as to why conching produces the texture unique ...
The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists have uncovered the physics behind the process - known as conching - which ...
Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat. By Veronique Greenwood What do chocolate and concrete have in common?
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