Enjoy this Delicious Web Series from Harvard About Science and Food

It ’s not just the tang of chocolate that invoke to the senses , it ’s the texture . But how is that grain achieved ? It ’s as much a chemical science problem as a kitchen one .

In this TV , from Harvard ’s Food & Science talking to , researchers take a look at the grandness of carefully controlling temperature , the formation of crystalline structures , and the property of cocoa that leave in chocolate ’s unique taste .

singular about more of the science behind your food ? Harvard ’s Food & Science talk from 2010 - 2012 , covering everything from momofuku ’s David Chang on the delicious prop of the germ in your olives to why a really good sweet can make time on the face of it digest still , are all usable online .