Science Cafe: The Chemistry & Artistry of Tempering Chocolate

Tuesday, September 26, 2017 · 7:00 PM - 8:00 PM
Located at the Community Hall

Designed for: All Ages

Snap, Shine & Texture

Everything from the quality of the cacao beans and their harvesting, to the processing and blending can impact the final results when baking with chocolate. It is also important to understand the tempering process to produce the right snap, shine and texture of chocolate candy confections.

Before baking for the holidays, gain insights into the chemistry and artistry of tempering chocolate. Taste samples from the Guittard Chocolate Company and enter the chocolate raffle.

Guest Speaker: Victoria Raulino, Guittard Chocolate Company

This program is brought to you by the LLLC Foundation through the generous support of our donors.

Tickets: $10