Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor: Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient – Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 kilograms) of chocolate in a year.