Basics of Chocolate

The fact that chocolate tastes delicious is no secret. The snap of a chocolate bar when we break off a piece, the bright sheen on a chocolate covered mango, or the aroma of a chocolate covered strawberry. All of this is a result of tempering chocolate. In the Basics of Chocolate workshop, we'll talk about the processes that create chocolate that we eat and love. Our beloved chocolate is the result of centuries of discovery, exploration and experiments, sipping, experiencing and innovation. Ultimately, it is the result of science. We will explore the myriad of ways that chemistry and biology infiltrate chocolate. Participants will learn how to temper chocolate and will go home with their own creation of chocolate bark!