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The Materials Science of Chocolate

Published online by Cambridge University Press:  31 January 2011

Peter Fryer  and
Kerstin Pinschower
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Extract

Chocolate is a common confectionery material throughout the world that has seen generally increasing production trends over the last 10 years. Making chocolate requires an understanding of how the consumer perceives it. The preferred type of chocolate varies from country to country; for example, common U.S. and U.K. chocolate tastes are mutually incomprehensible, while the rest of Europe hates both of them! The different tastes and uses for chocolate reflect the histories of the industry in different places.

Type
Research Article
Information
MRS Bulletin , Volume 25 , Issue 12: Materials Science in the Food Industry , December 2000 , pp. 25 - 29
Copyright
Copyright © Materials Research Society 2000

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