| Battle of the Brownies | Saturday January 20, 4-6pm Competition to determine best brownie recipe (with prize for winners), with MIT-celebrity judges! Use your grandmother's famous recipe, a recipe from online, or a jazzed-up box mix. See your favorite professors and MIT celebs eat and judge brownies. Advance sign up not required but preferred. From 4-5 p.m. will be judging of brownies made from scratch. From 5-6 p.m. will be judging for brownies starting from boxed mixes. Final head-to-head of winners from both categories at 6 p.m! Prizes for winners, audience gets to eat brownies as well! Register by sending mail to Meghan Reedy, battleofthebrownies @ mit.edu. |
| Candy Bar Making and Chocolate Sculpture Workshop | Monday January 22, 7:30-9:30pm Location To Be Determined An experimental session in creating candy bars and chocolate sculpture of all sorts. For the artists among us, a chance to create beautiful, edible centerpieces; for those of us who just want something tasty, a chance to make your very own customized candy bars. We'll provide the chocolate and flavorings -- the rest is up to you! Fee: $5.00 for Materials Contact preeya @ mit.edu. |
| Chocolate Tour of Boston | Sunday January 28, 1-3pm. Meet at Lobby 7 Want to know where to get good chocolate in Boston? Or just want to take a tour around Boston and eat chocolate? Come with us on a tour of Boston that stops at chocolate hot spots where you can buy or eat the best chocolate Boston has to offer. Tour leaves from Lobby 7. Email questions to Meghan Reedy, mcreedy @ mit.edu |
| Dark Chocolate Tasting | Tuesday January 16, 8-10pm Location To Be Determined Think all dark chocolate tastes the same? Wonder what those percentages on fancy chocolate bars mean? Surprised that descriptions of plain old chocolate can sound like something out of a wine magazine? Come to our chocolate tasting and experience the range of what dark chocolate can be. We'll have chocolate from around the world and a diverse set of percentages and manufacturers, and you'll get to try them all. Fee: $15 for cost of tasting materials for non-members Enrollment is limited due to space considerations, but the event is first-come, first-serve! Contact chocolatiers-officers @ mit.edu. |
| Experimental Chocolate Truffle Making | Thursday January 25 10am-12pm and 4-6pm Friday January 26 10-12pm and 4-6pm Saturday January 27, 10am-12pm and 4-6pm Saturday January 27 12-2pm and 6-8pm Location: McCormick Kitchen This singular event is a combination cooking class and informal food science lab. We'll have more chocolate and cream than you know what to do with, and a wide selection of flavorings to try out. We'll cover making truffles with extracts, infusions, and liqueurs, along with molding and dipping techniques. And best of all, you get to take them home afterwards. Each class is in two parts, with a 4-hour break in the middle to let the ganache set. There will be one class each on Thursday and Friday, running from 10-12 and 4-6. There will be two sessions on Saturday, one at 10-12 and 4-6, and another at 12-2 and 6-8. Enrollment is limited to 8 people per class. Spots go quickly; be sure to sign up by Jan. 8! Fee: $10.00 for cost of materials Contact preeya @ mit.edu to reserve a seat |
| Milk Chocolate Tasting | Tuesday Jan 30, 8-10pm, W20-491 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 milk chocolates, and will discuss and rate them. Fee: $10.00 for cost of tasting materials for non-members Enrollment is limited due to space considerations, but the event is first-come, first-serve! Contact: chocolatiers-officers @ mit.edu |
| Science of Chocolate Lecture | Thursday Jan 18, 8-9pm, 34-101 A lecture presented by Professor Michael Cima of Course 3 (Materials Science and Engineering) 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? Contact akunz @ mit.edu. |
Last updated 9 December 2004