International Year of Chemistry, 2011

UNESCO - United Nations Educational, Scientific and Cultural Organization IUPAC - International Union of Pure and Applied Chemistry

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International Year of Chemistry 2011

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Chemistry of Chocolate

Activity by Monica Metzler   |   added on May 16, 2011   |   United States Official_iyc_logo

Sponsor(s): Illinois Science Council and Blommer Chocolate Company, Chicago, Illinois

Chemistry of chocolate is a unique program for the adult public to open people's minds to thinking about chemistry in unexpected ways. A professor of chemistry, and R&D Specialist from a chocolate manufacturer will explain and demonstrate various chemical reactions in the chocolate-making process.

Whether you consider it a daily necessity, an indulgence, or a drug of choice, chocolate is a marvel.  You love it.  But to fully appreciate it you should understand its amazing chemical properties.  Here is your chance to learn more about your beloved sweet treat. 

  • How is chocolate actually made? 
  • What's the real distinction between dark and milk chocolate?  And what's up with white chocolate? 
  • Why does it sometimes turn a grayish color? 
  • What's the role of emulsifiers and incompatible fats? 
  • What are the findings of all those health studies done on chocolate? 

ISC brings you a unique workshop on the Chemistry of Chocolate, Wednesday, September 21, led by Dr. Shelby Hatch, chemistry faculty at Northwestern University, along with the Melissa Tisoncik, R&D Specialist with the Blommer Chocolate Company. 

Register now at IllinoisScience.org as space is very limited!  No science prerequisites necessary but you must be 21 or older.  For only $15 you will develop a blissfully heightened appreciation for chocolate, the nectar of the gods.


Topic: chocolate, chemistry, cooking, food, hands on activities, workshops Audience: general public, adults
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