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Vibrio 2019 Montreal

Vibrio 2019 The Biology of Vibrios

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The International Conference on the Biology of Vibrios (ICBV) is the only intern
bean to bar chocolate

Chocolate short course: The science behind a dark chocolate bar

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Chocolate Science Short Course Learn about the science behind making a dark chocolate bar.   Work with Forastero, Criollo and Trinitario beans to learn about the physical characteristics of the fermented and dried beans.    Evaluate aromas, flavours and texture. Understand the chemistry of roasting and conching steps as well as the role of each ingredient. Who is the course designed for?

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