Chocolate’s champion chompability

Imagine yourself holding a bar of chocolate. As you tear off the wrapper, you are greeted by the glossy sheen of the chocolate. You break off a square with a satisfying snap and place it on your tongue. The flavour intensifies as the chocolate starts to melt in the warmth of your mouth. Delicious compounds are unlocked while the creamy mass glides across your taste buds. The flavour of chocolate is sensational but the consistency – how it feels to eat – is just as important. Not only did the cocoa bean give us those wonderful flavours, it also gave us another substance responsible for that trademark consistency – cocoa butter.