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The science of chocolate

“Chocolate is one of our most remarkable foods.” Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

As an ingredient, chocolate’s personality is unique: it possesses certain quirks that are both loveable and challenging at the same time. For example, chocolate not only delivers flavour and richness to a dish, it can also provide the structure. (Cocoa particles contain starch and fat, so by adding eggs for moisture and setting purposes, it is possible to make a chocolate cake without any flour.) But accidentally splash a tiny amount of water into the chocolate as you melt it and the glossy pool will seize and transform to a gritty mass. Understanding the science will help you work with it in the kitchen.

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Baking Heaven
May 2019
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