TOW #18 - The Physics Of The Perfect Chocolate

Chocolate may very well be the most delicious creation ever to be eaten. Although almost everyone eats chocolate, there is still much many don’t know about it. Since valentine's day happened this month, many different types of chocolate had been on the market and Ethan Siegel, Nasa columnist and science writer, wrote an article to explain the secrets of the delicious dessert. Siegel explains the science behind creating the perfect chocolate. There are actually six different crystalline structures chocolate can take on and there is one specifically that is the chocolate everyone knows and loves. It can be difficult to reach this structure as many name brand chocolates can’t even achieve it. Siegel explains to his audience, those who make chocolate or who are just interested, a simple process on how to create the best chocolate and scientifically why it is the best. In order to attract the attention of readers for an article about a topic most might find boring, science, Siegel utilized many different rhetorical strategies. He made his article topical, starting it and ending it with references to valentine's day. This pertains to people as we all have experienced the holiday and make connections between it and chocolate, these connections attract the reader. He also used very vivid description when describing “ the rich, creamy, shiny-smooth flavor and texture of a perfectly prepared chocolate.” This description makes the readers who enjoy chocolate feel appeal towards his words, this also puts a very clear image in the reader’s mind which makes it much more enjoyable to read. In the intro to his article, he listed all of the terrible problems that can occur when making chocolate, such as it turning out, crumbly, lumpy, or waxy. He then explains with a reassuring tone how he will explain how to avoid these things. Switching from a horrified tone to a comforting one makes the reader feel the need to keep reading so they can learn how to avoid the horrible mistakes. I feel these article was very effective, it informed me of the science behind my favorite dessert. I would have never of known otherwise how complex this sweet really is.