You may well already know that a Compound Interest graphic appears monthly in the American Chemistry Society’s ‘Chemical & Engineering News’ magazine. However, I’m aware that not everyone who subscribes to the site updates here may have realised, and therefore might be missing them! Therefore, from this month onwards, I’ll be posting the links to the C&EN site where you can view the graphics created for their magazine.
This month’s C&EN graphic takes a brief look at dark, milk, and white chocolate, and the chemical differences between them. You can view the full graphic over on the C&EN site. There’s also more on chocolate chemistry in this older post from the site archives, and more on chocolate polymorphs and chocolate tempering here.
One reply on “The Chemistry of Dark, Milk & White Chocolate – in C&EN”
[…] o blanco. Cada uno tiene su favorito, y aunque todos tienen ingredientes provenientes del cacao, la composición varía mucho según el tipo de […]