In this talk Peter will review the long and fascinating history chocolate, from its origins as a spice in South America, to the present day confectionery.

We will learn how chocolate is made from cocoa beans and about how to work with chocolate including a demonstration of the tempering process.

We will talk about the different molecules that give chocolate its characteristic flavour and ask why we like chocolate so much.

There will also be a short tasting session where you will be able to discover what sort of chocolate you like best – people are often surprised to find they prefer types of chocolate they may have never tasted before.

Please book at: https://localevents.theiet.org/register.php?event=ae2d2e

Science and History of Chocolate - Event Poster.