How to Make Chocolate for your Special Valentine: Flowers Bloom, Chocolate Shouldn't
February 9, 2017
Have you tried making chocolates at home only to find that white hazy surface on your pieces the next day? That's not mold, it means you didn't temper your chocolate properly. Learn the chemistry of chocolate bloom by attending this webinar so you can woo your sweet with delicious handcrafted chocolates for Valentine’s Day.
What You Will Learn
- The multiple crystalline forms or polymorphs that cocoa butter creates
- How to control cocoa butter polymorphism to make great chocolate
- How mis-tempering causes chocolate bloom
Additional Resources
- "Sweet Science: Chocolate Chemistry for Valentine's Day" - past ACS Webinar with Rich Hartel
- What's chocolate, and how does its chemistry inspire such cravings? - article by c&en
- "Periodic Graphics: Chocolate Chemistry" - Infographic by Compound Interest and c&en
- "Why is Chocolate Bad for Dogs?" - short video by ACS Reactions
The Fine Print
ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.
Expert
Rich Hartel
University of Wisconsin-Madison
Bill Courtney
Washington University School of Medicine
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