The unexpected science of chocolate and steel

Worldwide, we consume over 7.2 million metric tons of chocolate, every year! Chocolate bars, bonbons or other chocolate candies. Although most chocolate is probably sold by supermarkets, you can buy extra fancy chocolate at chocolate shops like ‘de Lelie’ in Delft, where chocolatiers deal with the science behind chocolate on a daily basis.
It might not have crossed your mind before, but you can interpret chocolate as any other material, like for example steel. Chocolate tastes different, is less prone to breaking and melts more quickly when its structure changes, typical materials-related aspects that researchers also look at when making steel.

Interested yet? On Monday 13 March, you can learn much more about these similarities between chocolate and steel. Chocolate and steel experts will shed light on the underlying production processes and the structures of both chocolate and steel from a scientific and industrial point of view. During demonstrations by Chocolaterie de Lelie, ‘de Spakenproef’ demo by 3ME and lectures provided by scientists and professionals you will witness and learn about the similarities and characteristics of both  chocolate and steel. And if you’re lucky you will go home with the most delicious chocolate.. if you manage to win the quiz!

Mouthwatering, isn’t it, all that chocolate! If your interested you can read more about the event, or even directly sign up, at the website of 4TU. Be quick and sign up before 9 March! Enjoy!