I have to admit that I have not much experience with the various crystal structures (or, as named, here polymorphs) of chocolate. In my world there's the form of chocolate that hasn't been opened yet and the form that's in my belly. Most of my research happens on the tongue .
Here Compound Interest goes through the six different structures of chocolate and how temperature affects the stability of each one, something that can be highly relateable to some of the alloys that we cover in our summer teacher camps.
Compound Interest is a British blog through which Andy Brunning, a chemistry teacher with a flair for graphic design, posts outstanding chemistry-themed infographics.
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