The rich, creamy, shiny-smooth flavor and texture of a perfectly prepared chocolate is unlike any other culinary delight in all the world. Yet if you're not careful, your chocolate could wind up a disaster in any number of ways.
But all of these pitfalls are avoidable with a little bit of science. By looking at the physics of chocolate, we can understand exactly how these imperfections happen, how to avoid them all, and how to coax our chocolate into doing exactly what we want.
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