On Food and Cooking

melted chocolate, the fat molecules (p. 798) of
cocoa butter are in constant random motion.
Cent er: When chocolate cools in an
uncontrolled way, the fat molecules form
loosely packed, unstable crystals, and the
chocolate is soft and greasy. Right: When
chocolate is carefully cooled, its fat molecules
form tightly packed, stable crystals, and the
chocolate is snappy and dry.
Chocolate Flavor Chocolate has one of the
richest and most complex flavors of any food.
In addition to its slight acidity, pronounced
bitterness and astringency, and the sweetness
of its added sugar, chemists have detected
more than 600 different kinds of volatile
molecules in chocolate. While a handful of
these may account for the basic roasted
quality, many others contribute to its depth
and wide range. The richness of chocolate
flavor arises from two factors. One is the
cacao bean’s intrinsic flavor potential, its
combination of sugars and proteins, and the