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Chocolate cultured, whole, and traditional
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
View all episodes
By Ian Woolf
4.4
2323 ratings
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
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