The Physics of Chocolate

While deeply held feelings about string theory ("Genius!" "Total Bunk!") may sometimes drive us apart, all of us can certainly get behind the theory that chocolate is a net good. However, in spite of its appeal as a tasty eatable (with or without bacon), it's actually a bit of a pain to work with. If you've ever tried to use chocolate in its melted form, you've probably discovered that chocolate has a number of peculiarities that frequently thwart your best culinary efforts. For example, if your melted chocolate becomes contaminated with an errant drop of water, the chocolate siezes up. If you try to reharden chocolate that's been melted (say, in making chocolate covered strawberries), you're frequently left with a matte finish and crumbly texture that in no way resembles the dark glossy chocolate you began with. The reasons for this should be familiar to any solid state physicist (or ...