Chocolate Coated Science @ Lakes Entrance

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Start Date: Saturday 3rd of December 2011 - 12:30 pm
End Date: Saturday 3rd of December 2011 - 04:00 pm
Venue: Seafarers Multicultural Festival
Address: The Esplanade, Lakes Entrance Foreshore

 


We journeyed into the world of chocolate, with popular food scientist and chef Galit Segev. Galit was joined by Graeme Reynolds from local Lakes Entrance truffle manufacturer, MMM Truffles. Together they demonstrated the chemistry that underlies this favoured treat.

The Free Range Science team set up their tent at the Seafarers Multicultural Festival, and answered all your questions about chocolate.

What happens to eggs when they are whisked for a chocolate soufflé? Why does tempered chocolate look so glossy? These questions and more were put to the experts. Viewers were entertained with hands-on cooking demonstrations throughout the day.

Ever wondered what milk and dark chocolate are made of? Our displays had the answers. From beans to bars, it was all about chocolate.

In association with the Seafarers Multicultural Festival and MMM Truffles

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Signage for the Seafarers Multicultural Festival, Lakes Entrance ForeshoreSignage for the Seafarers Multicultural Festival, Lakes Entrance Foreshore
The presenters - Galit Segev and Graeme ReynoldsThe presenters - Galit Segev and Graeme Reynolds
Audience for the science cooking demonstrationsAudience for the science cooking demonstrations
Graeme from MMM Truffles making mango and white chocolate icecreamGraeme from MMM Truffles making mango and white chocolate icecream
Audience tasting the icecream samplesAudience tasting the icecream samples
After the demonstrations the audience approached the presenters to ask questionsAfter the demonstrations the audience approached the presenters to ask questions
Galit explaining the origins of chocolateGalit explaining the origins of chocolate
An audience member trying the chocolate cardamom ganacheAn audience member trying the chocolate cardamom ganache
Galit showing the audience cocoa beansGalit showing the audience cocoa beans
A crowd gathering outside the tent to watch the demonstrationsA crowd gathering outside the tent to watch the demonstrations
A young audience member with a chocolate sampleA young audience member with a chocolate sample
Kiran demonstrating the science of icecream makingKiran demonstrating the science of icecream making
Audience members needed to keep the ball shaking to make the icecreamAudience members needed to keep the ball shaking to make the icecream
Sometimes it took three people to keep the ball movingSometimes it took three people to keep the ball moving
Plenty of ice and rock salt within the ball, and constant shaking made the creamy ingredients freezePlenty of ice and rock salt within the ball, and constant shaking made the creamy ingredients freeze
An audience member tastes the icecream straight from the ballAn audience member tastes the icecream straight from the ball
More shakingMore shaking
Caroline explains the different types of chocolate and the ingredients they containCaroline explains the different types of chocolate and the ingredients they contain
Chocolate ready for meltingChocolate ready for melting
A family looking at the display of chocolate samplesA family looking at the display of chocolate samples
Graeme serving samples of his trufflesGraeme serving samples of his truffles
Kiran and a young audience member discussing how the icecream ball worksKiran and a young audience member discussing how the icecream ball works
Audience members serving themselves samples of ganacheAudience members serving themselves samples of ganache
Galit showing cocoa pods while Graeme dips trufflesGalit showing cocoa pods while Graeme dips truffles
Graeme handing out samplesGraeme handing out samples
Galit presenting the science behind chocolateGalit presenting the science behind chocolate
Ganache tastingGanache tasting
Smelling cocoa beansSmelling cocoa beans
Galit answering questions from the audience after her presentationGalit answering questions from the audience after her presentation
Galit in discussion with a visitorGalit in discussion with a visitor

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