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The Taste of Chocolate
GENINT 731.303
Osher (50+). In this course, we taste and learn about chocolate.
About this course:
Learn where cacao is grown and processed; and discover how fermenting, roasting, conching, and other processes have affected chocolates taste and quality for more than 5300 years. We also discuss what the percentage noted on the wrapper means and look at additional ingredients in a chocolate bar. Each meeting includes a tasting of bean-to-bar American and international chocolates, including dark milk chocolate and dark chocolate. Chocolate makers and others in the business will speak to the class.Contact Us
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