Author: Ana Isabel Terraes Huerta, Técnico medio de investigación de la Facultad de Química de Valencia, Universitat de València

There are few pleasures greater than letting a piece of chocolate melt slowly on your tongue. Indeed, the proximity of chocolate’s melting point to our own body temperature is one of the reasons it is so widely appreciated. But this quality also makes it go soft and lose shape when temperatures rise, making it hard […]