Easter special: The science of Cadbury creme eggs

Yes, I realize that IT failures is serious business and all that. But, sometimes, it's best to lighten up.

Check out how the crazy-haired professor exclaims, "Chocolate, especially cocoa butter, has a very complicated crystal structure. So, there is extremely cunning chemistry in getting the chocolate to crystallize."

If this video doesn't satisfy your geek cravings, then.... well, I don't know what to say.