Chocolate Technology

Tuesday, September 7, 2004

John is addicted to chocolate. I think I am too. Just recently, I noticed a new product in the vending machine at work. It’s a chocolate bar with miniature M&M’s inside. Just think – you have pieces of chocolate inside of hard candy shells then embedded into a larger bar of chocolate. Human achievements just never cease to amaze me.

I somehow resisted the urge to plunk money into the machine and go on a chocolate feeding frenzy. I wish they wouldn’t keep these in the machine - it would be much easier to resist the spicy pork rinds Heather finds in the vending machines at Microsoft. I’m 40 pounds lighter than I was in 2002 and I’m not going back. I carefully monitor my chocolate intake.

In my searches for the latest in chocolate tech, I discovered the “Course In Chocolate Technology”. This course covers everything from cleaning, roasting, winnowing, and grinding the cocoa bean to chocolate viscosity exercises with polyglycerolpolyricinoleate. Doesn’t that sound yummy? Maybe understanding the underlying science and chemicals of modern chocolate manufacturing would cure my addiction.


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