Chocolate: The Sweet Science
For many of us the science of chocolate begins and ends with that great literary and cinematic candyman, Willy Wonka, who insisted chocolate was only best when it was churned by waterfall.
Of course, Wonka lived in the world of pure imagination, but the science of chocolate is pretty interesting in this world as well, as a group of Granite Staters found out in a recent "Science on Tap" event in Manchester.
One of them was David Brooks, who writes the weekly Granite Geek science column for the Nashua Telegraph, and the blog of the same name. He tells All Things Considered host Brady Carlson about the sweet science, and about the growth of Science Cafe events in New Hampshire.