The Sweet Science: How Bjorn’s Chemistry Background Shapes Melt Chocolates

Behind every bite of Melt Chocolates is a story of precision, passion, and a little bit of science. At the heart of our creations is Bjorn, our chocolatier, whose background in chemistry from the Milwaukee School of Engineering (MSOE) sets him apart in the world of artisanal chocolate.

Chocolate may seem simple, but crafting truly exceptional pieces requires a deep understanding of complex chemical reactions. From tempering chocolate to balancing delicate flavors, Bjorn applies the same meticulous approach he honed during his time at MSOE. His education wasn’t just about memorizing formulas—it was about learning how to solve problems, innovate, and think critically.

Take tempering, for example. Achieving that glossy finish and perfect snap in chocolate is all about controlling the crystallization of cocoa butter. It’s chemistry at its finest, requiring precise temperatures, timing, and techniques. Thanks to Bjorn’s extensive knowledge, every piece of Melt Chocolates has that flawless finish you’ve come to expect.

Bjorn’s chemistry expertise also plays a vital role in flavor creation. Whether it’s balancing the tangy brightness of lemon in a mascarpone ganache or coaxing the smoky heat out of hatch chiles, he approaches each ingredient with a scientific curiosity. He experiments, refines, and perfects—ensuring every piece is both innovative and delicious.

At Melt Chocolates, our mission is to push the boundaries of what chocolate can be. Bjorn’s unique combination of scientific training and creative artistry makes that possible. So, the next time you enjoy one of our creations, know that it’s not just chocolate—it’s the result of a sweet partnership between science and passion.

Discover the Difference today.