white chocolate
The Dutch process was
developed by Coenraad Johannes van
Houten around 1828, his system
treat the cocoa with and
alkalizing agent then it is
pressed with a hydraulic press,
which changes it color and gives
it a less bitter flavor. Most of
todays candies are made using the
press method.
The melting point of chocolate is
slightly below the body
temperature of the human being,
meaning it melts in your mouth;
this is part of the pleasure of
eating chocolate. The release of
serotonin in the brain has also
been linked to eating chocolate
and is thought to produce feelings
of pleasure. Heroin addicts have
been shown to an elevated liking
for chocolate; this may be due to
the fact that it triggers the
release of dopamine in the brains
reinforcement system. This is an
effect not unlike the one caused
by opium, even though it is legal.
white chocolate
chocolate mousse | chocolate fountain
