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spotlight: fudging it: the sweet science of chocolate | |||||||||||||||||||||||
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Chocolate movie series Chocolate-related films, screened with cocoa and chocolate snacks Chocolat When a single mother (Juliette Binoche) and her six-year-old daughter move to rural France and open a chocolate shop - with Sunday hours - across the street from the local church, they are met with some skepticism. But as soon as they coax the townspeople into enjoying their delicious products, they are warmly welcomed.-IMDB.com Tue Jan 20, 7-11:00pm, 1-135 Like Water for Chocolate In a forgotten Mexico Tita and Pedro fall in love, but are forbidden to marry. Mama Elena sees Tita's role as her caretaker for life - no youngest daughter has ever married and her daughter will not be the first to break tradition. Tita's heart breaks when her mother instead offers to Pedro her other daughter, and he accepts. Now they live in the same house, and Mama Elena cannot forbid their love as she did their marriage. -IMDB.com Tue Jan 27, 7-11:00pm, 1-135 The Science of Chocolate 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? Thu Jan 22, 7-10:00pm, 66-144 Cocoa Tasting The cocoa tasting offers an opportunity to try and compare a number of different varieties of cocoa, and find out what the differences are and which you prefer. Both milk and water-based varieties will be served. Sun Jan 25, 4pm, 33-206 Chocolate Sculpture Workshop An experimental session in creating chocolate sculpture of all sorts. Inspired by the beautiful chocolate centerpieces fancy chefs make, this is our own attempt to figure out through trial, error, and a great deal of mess how to do it ourselves. Mon Jan 26, 8-10:00pm, Location TBD contact chocolatiers-officers@mit.edu Chocolate Lollipop Making In this activity, we will have a selection of lollipop molds and a wide variety of colored chocolate and candy melt. We'll go over molding techniques and how to create your own custom colors. You'll leave with several lollipops of your very own, as well as some new skills. No experience or cooking ability required; this is both fun and easy. Wed Jan 28, 7-9 PM, location TBD Limited to 15 participants, $8 for materials Contact ariels@mit.edu Chocolate Tasting Did you know that fine chocolates have a depth and complexity of flavor similar to that found in fine wines? Come and experiment! We'll have a wide selection of high-quality dark chocolates, and will discuss and rate them. Sun Feb 1, 7-9 pm, Walker Memorial Morss Hall Limited to 60 participants, $15 for materials Battle of the Brownies Competition to determine best brownie recipe (with prize for winner), with MIT-celebrity judges! See webpage for details, send email to sign up. Sat Jan 24, 7-10:30pm, Walker Memorial Signup by: 22-Jan-2004. You'll need a brownie recipe, and a place to make it. More info Laboratory for Chocolate Science http://web.mit.edu/chocolatiers/www |
 Ariel Segall of the MIT Laboratory for Chocolate Science coating chocolates at a truffle-making workshop
 Interesting truffle flavours included peach passionfruit, pumpkin pie spice, cayenne pepper, and ginger cardamom.
 The pile of chocolate wrappers from the early January chocolate tasting covered an entire table. |
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