Chemistry of ChocolateActivity by Monica Metzler | added on May 16, 2011 | United States
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|