Chocolate chemistry

If I was more like my parents or my brother (i.e. if I had a Ph.D. in Chemistry), I’d probably appreciate this NYTimes article about the intricate physical and chemical details of baking more than I do, but it’s still an interesting read. Alternatively, in that case I wouldn’t need an NYTimes article to explain this info to me.

3 Responses to “Chocolate chemistry”

  1. joejoejoe Says:

    I used to go to UIC and depending on the winds you could smell the Blommer Chocalate Factory (see URL) on campus which was always an improvement over expressway fumes. It’s just west of Downtown Chicago if you ever want to visit. I don’t think they have Oompa Loompas but it’s still a lot of fun.

  2. joejoejoe Says:

    Chocolate, too.

  3. eszter Says:

    Thanks, that’s funny, the two pounds of chocolate I mention in this post came from the Blommer Store. I’ll have to go check it out myself, I certainly know now that I like their products.:)