Tempering, the heating process that gives chocolate its appealing sheen and creamy texture, is a crucial part of crafting quality chocolate. But, at the molecular level, it gets a little tricky, and when done incorrectly, can render entire batches of chocolate gritty and unappetizing.
For the past six years, some 140 scientists from five institutions have traveled to the Arctic Circle and beyond to gather field data as part of the Department of Energy-sponsored NGEE Arctic project. This article gives insight into how scientists gather the measurements that inform t...