The Science of Chocolate
Susan Born
Thu Jan 22, 07-10:00pm, 66-144
No enrollment limit, no advance sign up
Single session event
RESCHEDULED
A lecture on the science of chocolate, with demonstrations if we can arrange them. Why is water so bad for chocolate? What exactly does it mean for chocolate to be tempered? What other chocolate-related questions can we come up with?
Web: http://web.mit.edu/~chocolatiers/www
Contact: chocolatiers-officers@mit.ed
Sponsor: Laboratory for Chocolate Science
Latest update: 08-Jan-2004
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