Whilst chocolate doesn’t immediately spring to mind when thinking about science and engineering, you’ll never look at a bar of chocolate in the same way again…
In its natural state, the cocoa bean is bitter to taste and almost unrecognisable from the sweet delights available to purchase, and it’s in this transformation through developing knowledge of chocolate chemistry that science and engineering comes into play.
Charlotte’s presentation looked at the basic chemical principles behind the production of chocolate which brings together scientists, engineers and chocolatiers to create aesthetically stunning, edible chocolate.
Good luck in the next stage of the competition, Charlotte!
