Diffusion Science Radio

Chocolate cultured, whole, and traditional


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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
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Diffusion Science RadioBy Ian Woolf

  • 4.4
  • 4.4
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  • 4.4

4.4

23 ratings


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