The Elements of Chocolate

A Special Science Seminar for Food writers, editors and Producers From The American Chemical Society

The Program

 
The Challenges of Cooking with Chocolate

It’s All in the Chemistry!

Sponsored by the American Chemical Society, as part of its

“Cooks with Chemistry” Series

 
Workshop for Food Writers

October 11, 2007

Institute of Culinary Education

 
 

9 – 9:30 a.m.
Registration
9:30-10
Continental Breakfast
10-10:10

Welcome and overview of the day

                                             
Nancy Blount, Assistant Director
ACS Office of Communications
10:10-11:00

Beans to bars, the essence of chocolate

                                             
Harold McGee
11:00-11:15
Chocolate/Coffee Break
11:15-12:00

Realistic perspective on health claims, and more flavor insights

                                             
Sara Risch
12:00-1:00 p.m
Lunch
1:00-2:00

Solving chocolate challenges, Brownies and High-percentage chocolates   

Shirley Corriher

2:00-2:45

Ask the Experts—questions from the audience

Shirley Corriher, Hal McGee, Sara Risch

2:45-3:30

Champagne and Truffles

Adjourn

 

HOME

The Workshop

  • About our Presenters
  • About the ACS
  • About the ICE
  • Chocolate Definitions
  • CHOCOLATE FLAVOR CHEMISTRY
  • Chocolate News
  • Chocolate Research
  • Chocolate, Chocolate, Chocolate
  • Cocoa
  • Contact the ACS
  • TEMPERING CHOCOLATE
  • The Brownie Chronicles
  • The Program
  • WHAT'S THAT STUFF? - Chocolate