|16 November 2011|
|6:30 pm||to||7:30 pm|
Come on a journey to learn about all things chocolate (and, yes, taste the stuff!).
Your guide will be Galit Segev, a qualified chef with a master’s degree in Food Science and Biochemistry and 10 years’ experience in the pharmaceutical industry.
* how chocolate gets from the cacao tree to your table, through fermentation, drying and conching
* how dark, milk and white chocolate differ
* the art of tempering chocolate, and why it’s done.
See firsthand the difference between cacao beans and cacao nibs, and taste chocolate from different origins.
Galit’s session was a hit at the Ultimo Science Festival. This is an event no chocoholic should miss!
When: Wednesday 16 November: 6:30-7.30 pm
Where: Clarendon Hotel, 156 Devonshire Street, Surry Hills, NSW (upstairs). Meals will be available from the bar.
Cost: ASC Members $10; Non-members $20
Call Rebecca: 0410 635 083, reply via this email: email@example.com