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	<title>The Well-Tempered Chocolatier &#187; Food science</title>
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	<link>http://thewelltemperedchocolatier.com</link>
	<description>The Science of Sweet Things (Mostly Chocolate)</description>
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		<title>The Well-Tempered Chocolatier &#187; Food science</title>
		<link>http://thewelltemperedchocolatier.com</link>
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		<title>White chocolate gets a bad rap</title>
		<link>http://thewelltemperedchocolatier.com/2010/07/02/white-chocolate-gets-a-bad-rap/</link>
		<comments>http://thewelltemperedchocolatier.com/2010/07/02/white-chocolate-gets-a-bad-rap/#comments</comments>
		<pubDate>Sat, 03 Jul 2010 00:18:48 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[Product reviews]]></category>
		<category><![CDATA[askinosie]]></category>
		<category><![CDATA[white chocolate]]></category>
		<category><![CDATA[el rey]]></category>
		<category><![CDATA[icoa]]></category>
		<category><![CDATA[nibble]]></category>
		<category><![CDATA[nib]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=1890</guid>
		<description><![CDATA[In the chocolate world, it seems like darker is better. Whether it&#8217;s dodgy studies that claim dark chocolate will cure everything that ails you (from heart disease to athlete&#8217;s foot) or wannabe chocolate snobs one-upping each other by eating high percentage chocolates, it&#8217;s all about the dark. Generally speaking, a 70% bar does best with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1890&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2010/07/02/white-chocolate-gets-a-bad-rap/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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			<media:title type="html">El Rey icoa sized</media:title>
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			<media:title type="html">Askinosie nibble sized</media:title>
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		<title>Strawberry rhubarb pie. Leaf lard crust. Divine.</title>
		<link>http://thewelltemperedchocolatier.com/2010/06/22/strawberry-rhubarb-pie-leaf-lard-crust-divine/</link>
		<comments>http://thewelltemperedchocolatier.com/2010/06/22/strawberry-rhubarb-pie-leaf-lard-crust-divine/#comments</comments>
		<pubDate>Wed, 23 Jun 2010 00:06:19 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[seattle]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[leaf lard]]></category>
		<category><![CDATA[kate mcdermott]]></category>
		<category><![CDATA[farmers market]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=1855</guid>
		<description><![CDATA[This post is totally not chocolate-related, but it&#8217;s officially summer (even the sun knows it, finally!) and the farmers market is full of goodies. Like strawberries and rhubarb. And pig fat. I&#8217;ve spoken with the lovely Kate McDermott before about her wondrous pies. Kate makes The World&#8217;s Best Pie, as I discovered last summer. She [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1855&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2010/06/22/strawberry-rhubarb-pie-leaf-lard-crust-divine/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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			<media:title type="html">pie-sized</media:title>
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			<media:title type="html">pie-slice-sized</media:title>
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		<title>Miracle fruit: turn lemons into lemonade</title>
		<link>http://thewelltemperedchocolatier.com/2009/11/16/miracle-fruit-turn-lemons-into-lemonade/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/11/16/miracle-fruit-turn-lemons-into-lemonade/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 07:11:01 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[experiment]]></category>
		<category><![CDATA[foodists]]></category>
		<category><![CDATA[miracle fruit]]></category>
		<category><![CDATA[weird science]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=1514</guid>
		<description><![CDATA[&#8220;Hey, do you want to take a flavour trip?&#8221; What started as a pretty normal Sunday afternoon quickly became a mind-bending taste excursion featuring the much-touted miracle fruit. The science of it isn&#8217;t fully understood, but researchers think that active compounds in the fruit bind to your taste buds and alter the way that you [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1514&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/11/16/miracle-fruit-turn-lemons-into-lemonade/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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			<media:title type="html">Miracle_fruit-sized</media:title>
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		<title>Peanut butter and chocolate</title>
		<link>http://thewelltemperedchocolatier.com/2009/11/04/peanut-butter-and-chocolate/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/11/04/peanut-butter-and-chocolate/#comments</comments>
		<pubDate>Wed, 04 Nov 2009 20:19:11 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[Homemade]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[jelly]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[seattle]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=1478</guid>
		<description><![CDATA[I apologize to everyone who is allergic to peanuts. Partly because this post is all about peanut butter, but mostly because it&#8217;s just so damn delicious. Every year for the past three years, I have made a peanut butter banana chocolate pie on March 14. For you folks who aren&#8217;t math geeks, that&#8217;s pi(e) day. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1478&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/11/04/peanut-butter-and-chocolate/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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			<media:title type="html">Photo credit: Bob.Fornal (Flickr)</media:title>
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		<item>
		<title>Like Picasso at IKEA</title>
		<link>http://thewelltemperedchocolatier.com/2009/08/13/likepicasso-at-ikea/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/08/13/likepicasso-at-ikea/#comments</comments>
		<pubDate>Thu, 13 Aug 2009 15:18:03 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[ganache]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1388</guid>
		<description><![CDATA[I wandered into a chocolate shop the other day, just to have a look around. I really didn’t plan on buying or eating anything. What’s that phrase about the best-laid plans? One VISA swipe later, I sat down with a cup of coffee and two square-ish nubs of chocolate: one that was raspberry flavoured, and one [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1388&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/08/13/likepicasso-at-ikea/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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		<title>Boozesicles</title>
		<link>http://thewelltemperedchocolatier.com/2009/08/06/boozesicles/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/08/06/boozesicles/#comments</comments>
		<pubDate>Thu, 06 Aug 2009 15:07:13 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[boozesicle]]></category>
		<category><![CDATA[granita]]></category>
		<category><![CDATA[popsicle]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1377</guid>
		<description><![CDATA[I confess that I’ve never made boozesicles, though I have made some pretty boozy granitas. The thing with freezing alcohol is that, well, it doesn’t. At least, not in a residential freezer, which doesn’t get as cold as a commercial freezer. Depending on how boozy the mixture is that you’re trying to freeze, you’ll have [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1377&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/08/06/boozesicles/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Mexican chocolate fudgesicles</title>
		<link>http://thewelltemperedchocolatier.com/2009/08/03/mexican-chocolate-fudgesicles/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/08/03/mexican-chocolate-fudgesicles/#comments</comments>
		<pubDate>Mon, 03 Aug 2009 15:33:58 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[Homemade]]></category>
		<category><![CDATA[84%]]></category>
		<category><![CDATA[ancho chile]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[fudgesicle]]></category>
		<category><![CDATA[ghana]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[theo]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1371</guid>
		<description><![CDATA[I was all a-twitter (get it? get it?) last week about Mexican chocolate fudgesicles. It started with an insatiable craving for fudgesicles, and then my pastry brain kicked in and wondered how I could turn something lovely into something stupidly extravagant. Now, I haven&#8217;t done any market research. Heck, I haven&#8217;t even googled the term. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1371&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/08/03/mexican-chocolate-fudgesicles/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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		<title>Vulcano: no-melt, low-calorie chocolate</title>
		<link>http://thewelltemperedchocolatier.com/2009/07/20/vulcano-no-melt-low-calorie-chocolate/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/07/20/vulcano-no-melt-low-calorie-chocolate/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 15:13:58 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[science]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1354</guid>
		<description><![CDATA[Everyone&#8217;s all aflutter with the news that Callebaut has developed a low-calorie, no-melt chocolate. Actually, I’m not sure that everyone’s excited about the same thing. Most people seem to be excited about the low-calorie part. I’ll bet people in hot places are excited about the no-melt part. I’m not so keen on either. I’ll admit [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1354&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/07/20/vulcano-no-melt-low-calorie-chocolate/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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		<title>Mmm, tastes like plastic</title>
		<link>http://thewelltemperedchocolatier.com/2009/07/17/mmm-tastes-like-plastic/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/07/17/mmm-tastes-like-plastic/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 15:35:50 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[creme egg]]></category>
		<category><![CDATA[ethics]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1351</guid>
		<description><![CDATA[So, Cadbury is cutting back on the cacao in their Dairy Milk bars and replacing it with palm oil. I&#8217;m not going to start on the ethics of using palm oil (you can read about it here) or that eating mass market chocolate means that you&#8217;re supporting appalling working conditions and child labour. Let&#8217;s talk [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1351&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/07/17/mmm-tastes-like-plastic/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<title>Chocolate and coffee</title>
		<link>http://thewelltemperedchocolatier.com/2009/07/06/chocolate-and-coffee/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/07/06/chocolate-and-coffee/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 01:01:22 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Confessions]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1323</guid>
		<description><![CDATA[It&#8217;s a pastry chef&#8217;s secret that if you&#8217;re making something chocolate-flavoured, a little bit of coffee acts like an invisible flavour enhancer. This is true for chocolate cake, chocolate icing, chocolate pudding, chocolate pastry, chocolate pudding pie, chocolate souffle&#8230;wait, what was I talking about? Oh, right. Chocolate and coffee. When used properly in chocolate recipes, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1323&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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