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VUBToday: The Science Behind Chocolate

“The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain” – Thomas Jefferson in a letter to John Adams in 1785.“The emotion behind chocolate: serve up a rare and unexpected taste of emotion” – Pierre Marcolini*The many quotes and sayings by people over the years and centuries about chocolate are a demonstration of the love there is for this food. With variations in sweetness and bitterness depending on the variety, it is highly popular in the form of bars, as coating or filling or as a (hot or cold) drink. You’d be forgiven to think that with its wide availability globally, its development and production into consumable goodness is easy-peasy. However, looking at the science of how chocolate starts its life, a different story unfolds.   read more on VUB Today