“Look, there’s no metaphysics on earth like chocolates.” -Fernando Pessoa
One of the most iconic associations with Valentine’s Day is chocolate. And not just any chocolate, mind you, but good-quality chocolate, with a creamy, silky-smooth texture, a firm but shiny structure, and an even, rich consistency and taste throughout.
Perhaps surprisingly, there’s a rich and complex science behind it. Chocolate can come in six different crystalline structures, and by properly controlling the temperature, you can ensure that yours comes out absolutely perfect, thanks to a little physics.