This content has been tagged with the following words: being human, chocolate, food & drink
Journey into the world of chocolate at Whittington Flamefest!
How much caffeine is in chocolate? Why does it sometimes go white? What’s the difference between white, milk and dark chocolate?
Free Range Science teamed up with the University of Melbourne to showcase the fascinating chemistry behind one our favourite treats. We took you on a five step journey through the chocolate making process, with things to touch, smell and taste at each stage.
We showcased great cooking demonstrations, including tempering chocolate to give it a lovely glossy finish.
Presented in association with the University of Melbourne.
Adlin giving out taste tests
All ages liked the taste testing
Brochures were available for people to take home
Chloe describes how the molecular structure changes when you temper chocolate
Chloe showed us how to temper chocolate
Cocoa beans for tasting
Cocoa butter is produced in the chocolate making process
Cocoa liquor is a solid at room temperature
Cocoa nibs after roasting- they tasted very bitter
Cocoa nibs are separated into chocolate and cocoa butter
Emma showing us how cocoa butter is produced
Hannah and Adlin talk about the Science of Chocolate
It got pretty busy in our tent at times!
It was cold and wet, but lots of people still came out
Jess talks some visitors through stage 1- Fermentation
Mel (RiAus) did a great job on her first Free Range Science trip
Mick knew all about the five stages of chocolate making
Mick shows our volunteers, Adlin, Hannah and Emma, how grinding and conching works
People liked watching Chloe build her chocolate sculpture
Tadah! Chloe's finished chocolate sculpture that she prepared throughout the event
The community at Whittington performed throughout the day
There was a real festival atmosphere at Whittington Flamefest
We filmed Mick (Uni Melb) as he described the five steps of chocolate making
Read blog posts by Ben Lewis – The Sweet Taste of Science – Chocolate Week
View video from Chocolate Coated Science @ Lakes Entrance in December 2011
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