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Lecture
Chocolate Chemistry: Understanding Cocoa Solids in Different Types of Chocolate
Description
This lecture delves into the importance of organic chemistry by exploring the composition of dark, milk, and white chocolate. Dark chocolate, with high cocoa solids, contains theobromine and phenethylamine. Milk chocolate includes vanillin and butyric acid, while white chocolate lacks cocoa solids. The lecture also covers the feedback and responses from students regarding the course content and organization, highlighting the engaging examples and exercises provided by the instructor.
Official source
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