<p class="wp-block-paragraph">Chocolate is delicious, with over 600 volatile flavor compounds and a smooth, creamy feel in the mouth that melts exactly at body temperature. Let’s talk a little bit about where chocolate comes from and what makes it so special.</p>



<figure class="wp-block-audio"><audio controls src="https://gravitropic.net/wp-content/uploads/2020/06/chocolate.mp3"></audio></figure>

Chocolate is delicious, with over 600 volatile flavor compounds and a smooth, creamy feel in the mouth that melts exactly at body temperature. Let’s talk a little bit about where chocolate comes from and what makes it so special.

<p>Chocolate is delicious, with over 600 volatile flavor compounds and a smooth, creamy feel in the mouth that melts exactly at body temperature. Let’s talk a little bit about where chocolate comes from and what makes it so special.</p>





Chocolate

This feed includes short audio content to supplement an online summer course taught by Chris Wolverton at Ohio Wesleyan University. This class is an exploration of food from a scientific point of view, including the biology, origin, composition, and preparations of many plants used as human food, such as corn, wheat, rice, and many more. Other topics include the adaptive biology and human uses of coffee, tea, chocolate, fruit, nuts, spices, and others. Special attention will be given to the adaptive significance of food products from the perspective of the growing plant.

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Chocolate

Chocolate