University of Guelph prof explores the history and science of chocolate

As the Easter weekend comes to an end, many will be enjoying Easter chocolate treats over the next few days.

But there is more to chocolate than you may think. In addition to the ingredients needed to make chocolate, science plays a major role in its creation.

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Alejandro Marangoni, a professor in the department of food science at the University of Guelph, has been studying the history and science of chocolate for the past 15 years.

He says chocolate has evolved from being a drink for royalty and therichto a mass produced product and now scientists arelooking at different ways to create the perfect chocolate product.

Listen to his interview with CBC'sThe Morning Edition: