A popsci article on chocolate truffles/ganache and dispersions recently published in the Norwegian school science periodical (print and web).
As a starting point for the text, I use a recipe for chocolate ganache from the Oslo chocolatier Deux chocolatiers. From there, I describe chocolate and ganache as dispersions and how we can understand the structure/texture of chocolate, why chocolate seizes and where chocolate ganache/truffles come into the picture. The article can be found at www.naturfag.no/mat:
molekyyligastronomia with two entries recently on chocolate ganache (look forward to the day comes that google translate deals efficiently with Finnish grammar, though).
To round off the season, Muppet Show's own gastronomical column headed by the Swedish chef making chocolate Moose must be one of the ultimate Christmas treats treat wrap up the fooducation blog before Christmas holidays :)
Some more posts on chocolate