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Articles on Cacao pods

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In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide? Tracey Kusiewicz/Foodie Photography/Moment via Getty Images

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

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.

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