yay for chocolate

Who doesn't like chocolate?  Not me. But i never knew that chocolate had so much chemistry in it. You have to temper it to make it glossy and sheeny as ZOE ORLINO said in her blog (http://ch-e-mis-t-ry.tumblr.com/) She was so nice as to explain why chocolate gets all clumpy when you try to melt it. It is quite the job if i say so myself. To maintain the bonds of chocolate and help it separate you have to add like butter or some type of oil or milk. I love chocolate and this relates to chemistry because you have to break the bonds and such which is chemistry.


and yes i did choose the most decedant chocolate pictures so that you would go out and buy some.

http://ch-e-mis-t-ry.tumblr.com/
http://en.wikipedia.org/wiki/Chocolate#Processing