The Chemistry of Chocolate and Desire
Whether it’s milk, dark or white chocolate this unique food has always been associated with pleasure, but can chemistry tell us why? Our craving for chocolate may arise from its chemical nature like the sugar, fat, caffeine, and other compounds. Furthermore, our desire may be driven by the sensory properties of chocolate, which include aroma, sweetness, and texture.
On Valentine’s Day, the American Chemical Society is hosting a webinar on the chemistry of chocolate and desire. We will have a watch party with free Belgian Chocolate and hot cocoa at our BU Science Labs (LCN555). Please join us around 12:45 pm to satisfy your brain cells with chemical knowledge and chocolate cravings! The presentation starts at 1 pm.
Michael Tunick, Assistant Clinical Professor of Culinary Arts & Food Science at Drexel University will explain the science of chocolate desire and why chemistry may be responsible for our craving.
What You Will Learn:
- The components that give chocolate its characteristic flavor and aroma
- Why people crave chocolate
- Is chocolate an aphrodisiac?
Thu, Feb 14, 2019 1:00 PM – 2:00 PM CST; LCN 555