There seems to be chocolate-addict research: Structure of chocolate unravelled at the ESRF

A team of scientists from the University of Amsterdam, with help of the ESRF, has made a major step forward by identifying for the first time the crystal structure of one of the three main triglycerides that make up chocolate butter (...) “This work is expected to be highly relevant to confectionary research and industry and the first step to a better understanding of the mechanism of the fat bloom phenomenon at the molecular level.”