I haven’t had chocolate in a couple weeks. I’m waiting until after Sectionals (this Saturday, you should come) to indulge myself in a giant bar of 70% Dark. So to appease the part of me that yearns for the bitter, sweet creaminess of a delicious bar of chocolate, the clean snap of the first corner breaking and spreading its flavor across my palette, and the perfect consistency of that special type of chocolate that melts in your mouth but not your hands… got a little carried away there. As I was saying, to appease that part of me, I’m going to write about chocolate a little. And if by the end, I find that I crave it more rather than less, well, future self, I told you so. I’m going to focus on the chemistry. Chocolate, specifically cocoa butter, is actually a crystalline substance – a very soft one, but still a crystal. And just like some elements can crystallize in many different ways (diamond and graphite are both carbon), chocolate can crystallize in six. Each of these...