In honor of Valentine’s Day, the Student Members of the American Chemical Society and Chemistry Professor Dr. Kimberlee Daus hosted a convocation event on the chemistry elements of Chocolate. Nutrition researcher Michael Levine, among others, has described chocolate as being the world’s perfect food—chemically speaking.
During this standing-room-only event, presenters discussed the six different possible crystalline states that are possible for chocolate. Stage V is desired for the ultimate physical characteristics (shiny with the nice “snap”) and demonstrated how to achieve it through tempering.
Presenters also discussed why Hershey’s chocolate has such a distinct taste and looked at the different chemicals responsible for the “feel good” aspects of chocolate. During this fun event, they explored the chemistry of chocolate and what makes chocolate the perfect food.
