The Science of Chocolate

The Science of Chocolate"  with Maryanne Dalton and Cyril Borie

As part of Science Week 2018 join our Maryanne Dalton from our Department of Chemistry and Cyril Borie from l'Art du Chocolat in Iontas Lecture Theatre on our South Campus for The Science of Chocolate
 

As well as the ingredients on the label, a lot of science goes into every bar of chocolate. Come and learn about this science and the long history of how chocolate developed. Learn the chemistry behind tempering chocolate and the three classic methods of tempering. See hands on techniques by a master chocolatier (and maybe even taste some samples!)