{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/642d923cbe8408001169177f/66214502d03d070012c0236d?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Chocolate Bloom","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/642d923cbe8408001169177f/1713456355635-bfff44c3b6b6dbb787ba4b2753cbb9c4.jpeg?height=200","description":"<p>Chocolate bloom, the whitish coating that sometimes forms on chocolate, is not harmful and results from changes in fat or sugar crystals. Learn about why this happens and how it affects chocolate's taste and texture. Your hosts, Victor Varnado, KSN, and Rachel Teichman, LMSW, will guide you through the sweet science.</p><p><br></p><p>Full Wikipedia here: <a href=\"https://en.wikipedia.org/wiki/Chocolate_bloom\" rel=\"noopener noreferrer\" target=\"_blank\">https://en.wikipedia.org/wiki/Chocolate_bloom</a></p><p><br></p><p>Subscribe to our new newsletter, <a href=\"https://wikiweekly.beehiiv.com/subscribe\" rel=\"noopener noreferrer\" target=\"_blank\">WikiWeekly</a> at <a href=\"https://newsletter.wikilisten.com/\" rel=\"noopener noreferrer\" target=\"_blank\">https://newsletter.wikilisten.com/</a> for a fun fact every week to feel smart and impress your friends, and MORE!&nbsp;</p><p><br></p><p>https://www.patreon.com/wikilistenpodcast</p><p><br></p><p>Find us on social media!</p><p><br></p><p>https://www.facebook.com/WikiListen</p><p><br></p><p>Instagram @WikiListen</p><p><br></p><p>Twitter @Wiki_Listen</p><p><br></p><p>Youtube</p><p><br></p><p>Get bonus content on Patreon</p><p><br></p><p><br></p>","author_name":"Victor Varnado"}