Different phases of chocolate

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: https://www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx Enric Rovira, master chocolatier from Barcelona, Spain, demonstrates how to temper chocolate. Professor Michael Brenner describes the ways that the molecules in chocolate can pack together, and why it is necessary to temper chocolate for use in cooking. — Subscribe to our channel: https://www.youtube.com/channel/UCKJyv_uNh3LhYFKmwaB63bA?sub_confirmation=1 — Sign up for emails about new courses: https://harvardx.link/email — HarvardX courses on edX: https://www.edx.org/school/harvardx — Harvard University's online courses: https://online-learning.harvard.edu/ HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.