Dis­cover the won­der­ful world of cho­co­late in­no­va­tion and how beans be­come bars

How It Works - - TECHNOLOGY - Words by Scott Dut­field

As the lead up to Christ­mas con­tin­ues to gather pace, so do the sales fig­ures for our favourite sweet treat. Of course, cho­co­late isn’t solely a fes­tive in­dul­gence; many hol­i­days, events or sim­ply a long Mon­day de­mand the con­sump­tion of some choco­laty good­ness. This de­li­cious in­dul­gence, how­ever, takes a great deal of ef­fort to pro­duce. Built on the back of tiny beans, the cho­co­late in­dus­try is re­liant on ar­guably one of the most di­verse in­gre­di­ents on Earth. Since its dis­cov­ery thou­sands of years ago, our use of cho­co­late has evolved along­side our man­u­fac­tur­ing tech­niques. Once turned into a bit­ter drink­able liq­uid, now our mod­ern-day man­u­fac­tur­ing can chal­lenge cho­co­late’s form and func­tion and even its ge­netic make-up.

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