The Chemical Engineering of Chocolate Creme Eggs

On the evening of Tuesday 20th March sixteen sixth formers and Miss Oldfield attended a lecture on ‘The Chemical Engineering of Chocolate Creme Eggs’ at the University of Birmingham. Professor Peter Fryer spoke about the various crystalline forms of chocolate and the girls learnt that the form of chocolate that they all enjoy is actually the thermodynamically unstable form of the substance.

Did you know that why chocolate tastes so nice is that the melting point of this form is below the temperature of your mouth, so that the chocolate melts in your mouth?

Do you know why the Bournville factory buildings are so long? (The sixth form girls know the answer).

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