As you munch on your #Easter bunnies consider the science of what makes chocolate so tasty: it's all thanks to a chemical reaction that occurs during roasting.

This same reaction is also responsible for the delicious flavors in coffee!
theconversation.com/chocolate-…

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.

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