Chocolate
Chocolate Tempering Science: Why Cocoa Butter Crystal Form Changes Everything
How does chocolate tempering work? Cocoa butter forms 6 crystal types. Only Form V gives chocolate its snap, shine, and smooth melt. Here's the science.
AdvancedFat Crystallization: Why Butter Is Solid and Oils Are Liquid
Fat crystallization explains butter texture, pastry flakiness, and why chocolate blooms. Learn how saturated fats, crystal forms, and temperature affect baking.
IntermediateSoy Lecithin: The Emulsifier in Almost Everything
What is soy lecithin, how it works as an emulsifier, the soy allergy question, GMO concerns, and why it's in your chocolate. Explained clearly.
Beginner