The Science of Chocolate
Michael Cima, Allison Kunz
Thu Jan 18, 08-09:00pm, 34-101
No enrollment limit, no advance sign up
Single session event
A lecture on the science of chocolate, with demonstrations if we can arrange them. What exactly is in chocolate, anyway? Why is water so bad for chocolate? What exactly does it mean for chocolate to be tempered? Why are we all so addicted to it? What other chocolate-related questions can we come up with?
Web: http://web.mit.edu/~chocolatiers/www/iapcal2007.html
Contact: chocolatiers-officers@mit.ed
Sponsor: Laboratory for Chocolate Science
Latest update: 09-Jan-2007
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