The Chemistry of Chocolate

Do you love chocolate? Ever wondered why? Chemistry Professor Jerry Mohrig will explain the composition of various kinds of chocolate, how it is manufactured, health issues and history at Just Food Co-op. 

Chocolate has been around for more than 3000 years. The Aztecs and Mayans from America use to grind the chocolate bean into a bitter hot cacao drink as well as using the cacao beans for currency. In the 1500s it was sent it back to Spain with the explorers and recipes on how to convert cacao to chocolate.

An analysis of chocolate reveals notable amounts of the most important nutritional components. Rarely are so many natural constituents and so much energy concentrated in such a small space.  Rich in carbohydrates, chocolate is an excellent source of quick energy however it also contains minute amounts of the stimulating alkaloids and other chemically active ingredients which could lead to the "feel good" feeling and cravings associated with chocolate.

You will learn how to evaluate chocolates by taste and will be able to try out your skills with plenty of sampling. Learn why you respond differently to a piece of milk chocolate with almonds than to a dark chocolate with 72 percent cacao. Learn the truth about your cravings for chocolate while educating yourself on how to choose the best.