The terms in red link to topics in the AQA, Edexcel, OCR, WJEC and CCEA A-level specifications, as well as the Highers/Advanced Highers exam specifications.
Without chemistry, the texture and taste of chocolate would not be as pleasing. Triglycerides (triesters formed between glycerol and three long-chain carboxylic acids, known as fatty acids) are the major constituent of cocoa butter. How these molecules are ordered in the molecule gives rise to different crystal structures, and in the case of chocolate one single crystal structure out of a possible six results in the perfect recipe. Chocolate is big business and chemists understand that they need to analyse what is going on at a molecular level by probing the individual molecules using X-rays.
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