News of healthier, more sustainable chocolate, and chocolate cultured in a bioreactor.
Listen to chef and biochemist Galit Segev from 2011, talk about the science of tempering chocolate.<br/>
Hosted and produced by Ian Woolf<br/>
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News of healthier, more sustainable chocolate, and chocolate cultured in a bioreactor. Listen to chef and biochemist Galit Segev from 2011, talk about the science of tempering chocolate. Hosted and produced by Ian Woolf Support Diffusion by making a contribution Support Diffusion by buying venus flytrap Merchandise

News of healthier, more sustainable chocolate, and chocolate cultured in a bioreactor.
Listen to chef and biochemist Galit Segev from 2011, talk about the science of tempering chocolate.<br>
Hosted and produced by Ian Woolf<br>
<a href="http://www.patreon.com/diffusionradio" rel="noopener noreferrer">Support Diffusion by making a contribution</a>




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<a href="https://www.diffusionradio.com/2025/05/chocolate_cultured_whole_and_t.html" rel="noopener noreferrer"></a><br>
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Chocolate cultured, whole, and traditional

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Chocolate cultured, whole, and traditional

Chocolate cultured, whole, and traditional