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Choc Full of Science

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Published on May 8, 2014

Crystal formation is essential in making smooth chocolate that's solid at room temperature and melts in your mouth. Richard Ludescher, professor of food science at Rutgers, and Rick and Michael Mast, of Mast Brothers Chocolate in Brooklyn, NY explain the science and art of chocolate making.
Produced by Emily V. Driscoll
Filmed by Stavros Basis, Ben Effinger, Jon Foy
Lighting by Tony Sur

Music by Audio Network
Narration by Christopher Intagliata

Additional Stills by
Shutterstock

Thanks to
Ken Branson
Robert Forman
Luke Groskin
Derek Herbster
Julie Leibach
Annie Minoff
Ariel Zych

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