Food Scientist specializing in Lipid Chemistry and Confectionery Science (PhD). 12 years of experience in R&D for chocolate formulations, focusing on emulsion stability, sugar alternatives, and molecular gastronomy.
Dr. Elena Rostova brings a rigorous scientific perspective to the art of chocolate, holding a PhD in Food Chemistry with a thesis on cocoa butter polymorphism. She has worked in R&D departments for major confectionery brands and now consults for artisanal makers on technical challenges like preventing fat bloom, optimizing rheology for enrobing, and using alternative sweeteners like inulin. Elena excels at demystifying the complex chemical reactions that occur during conching and emulsification, such as the Maillard reaction in milk chocolate or the interaction between water and fat in ganaches. Her writing targets professionals who need to solve structural failures and understand the "why" behind every recipe step.