The Chemistry of Chocolate

Date: 21^st September, 2026 (Monday)

Time: 3 - 3:50 pm (HKT)

 

Venue: Lecture Theatre LG109, K.K. Leung Building

 

Department of Chemistry

Carnegie Mellon University

 

Chocolate is far more than a confection. It is a remarkably complex material whose texture, flavor, and behavior arise from a subtle interplay of chemistry and engineering. This lecture explores how cocoa beans are transformed into smooth, flavorful chocolate by examining the molecular structure and interactions of its major components.

 

We will investigate the chemistry of carbohydrates and fats, the primary constituents of chocolate, and discuss how emulsifiers such as lecithin influence texture, flow, and stability. Particular attention will be given to the relationship between molecular composition and the macroscopic properties that make chocolate unique, including its melt-in-the-mouth sensation and its characteristic processing behavior.

 

The lecture will also examine cocoa's biologically active compounds, especially theobromine, and their contribution to the stimulating effects of chocolate. Finally, we will consider the importance of crystallization and particle size in determining chocolate's quality, appearance, and shelf stability. Through this exploration, participants will gain insight into how fundamental chemical principles shape one of the world's most beloved foods.