Knowing a little bit of chemistry can help a lot when your mouth is on fire.
In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide?
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Aroma plays a big role in flavor perception.
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Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.