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 |