The alchemy of chocolate
MIT students tackle the mystery of chocoholism
MOST people bow unquestionably to the power of chocolate. More determined connoisseurs respect the science behind its mysterious pull, in which temperature, region and cocoa percentages come together, along with some 300 chemicals, to create nuances in flavour more usually associated with wine or cheese. Such is the case with the members of MIT's Laboratory for Chocolate Science (LCS) founded in Cambridge, Massachusetts, in 2003.
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