Making the Food of the Gods

Wednesday 31 March 2010, 18.00 for 18.30-20.30
The Library, The Chemistry Centre, Burlington House

It is in fact remarkable that chocolate, as we know it, was ever developed, not only because of its unpromising origins as a fatty drink, but also because of its relatively complicated structure. 

Writer and scientist Stephen T Beckett described the history of chocolate and and reviewed its method of manufacture. Here science plays an important role in that both the flow properties and the crystallisation. Both must be correct in order to obtain a product with the required weight-control, shape, texture and shelf-life. 

The industry has also changed dramatically in recent years from a low through-put craft base, to a highly mechanised one. This has required a more in-depth scientific knowledge to be obtained of both processes and products. Several problems remain to be explored, however.