Do you love chocolate? Ever wonder why chocolate melts in your mouth? Or gets dry and crumbly when it's old? Join us to discover the science and engineering behind chocolate! Learn how to go from a cocoa bean to a truffle and discover phase diagrams, nucleation, and a little bit of history while you're at it. Ample chocolate will be provided.

So you like chocolate. A lot. You even have a favorite brand. (Ghirardelli? Hershey's is not an acceptable choice.) But it’s all just chocolate, right? Wrong! There’s a lot more to chocolate than what you buy in the grocery store. There are gradations of how dark it is, different types of beans, even chocolate made from beans all from the same country or even the same plantation! And they all have distinctive tastes. We’ll have a range of different chocolates, as well as information about the different types of chocolate. We’ll explore several different aspects of high-quality chocolate (such as percentage cocoa contents, and what country it comes from) and discuss what these things do to the flavor. We’ll also bring some suggestions for where to look for buying your own chocolate. Note: Although younger students may take this class, please make sure they can sit still and join in a reasonable discussion. Anyone being rowdy will be asked to leave.