現實生活中的威利·旺卡斯試圖改變巧克力的味道

In the fictional world of Willy Wonka, altering the taste of chocolate to create unique flavour experiences led to fame and fortune. Now, scientists are exploring ways to make this a reality. Felipe Reinosa-Carvalho, a former sound engineer turned scientist, has discovered that certain sound clips can influence the taste of chocolate. He created two distinct sound recordings: one featuring a flute ascending a scale, and the other a violin being plucked in a dissonant pizzicato. His findings suggest that these sounds can alter the perception of chocolate's taste.

Chocolate, a beloved treat worldwide, has a simple recipe that has remained largely unchanged since its invention 180 years ago. The process involves fermenting and roasting beans from the cacao tree, grinding the kernels into a paste, heating it, and mixing it with sugar, cocoa butter, and possibly milk. The mixture is then cooled into the desired shape. Over the years, chocolatiers have introduced countless variations on this basic recipe. Some, like the Kinder Egg, play on the human psyche with the allure of a hidden toy. Others, like Brazilian chocolatier Luisa Abrams, lean into the sweet's botanical origins by using wild cacao from the Amazon to create her unique small-batch bars.

The consumption of chocolate varies greatly worldwide. In the US, the average person consumes about 9kg (20lb) of chocolate each year, making them the second largest consumers of chocolate globally. Switzerland tops the list with an average consumption of nearly 12kg (26lb) per person per year. In the UK, the average person consumes about 3kg (7lb) a year. Interestingly, scientists have found a statistical correlation between a country's chocolate consumption and the number of Nobel Prizes it has won, even after controlling for wealth. Researchers like Reinosa-Carvalho are uncovering new ways to enhance the chocolate experience. They are studying the bacteria that influence chocolate's flavour and the genetics of the cacao tree. Their findings could potentially shape the future of chocolate.