Theo Chocolate University

Theo Chocolate University

An in depth look at the science and magic of fine chocolate making! 

 

If you have taken the Factory Tour (that’s “Chocolate 101”) and are interested in the Science and Technical aspects of Chocolate this will be a unique opportunity. These will be technical presentations and we will provide some unusual samples that you don’t normally get access to on the tours. Bring your thinking caps!

Chocolate 201
Antioxidants and the Health Benefits of Dark Chocolate
The consumption of high cacao content chocolate has been associated with positive health benefits ascribed to flavanol antioxidants. Recent reports have implied that not all varieties of Dark Chocolate are created equal. We investigate the differences between varieties of Dark Chocolate and why these differences might exist. We investigate antioxidants in the diet, how they are measured and review the clinical data associated with the consumption of chocolate.

April 17^th 6 pm-8 pm

Chocolate 202
Cacao origins, Cacao genetics and the fermentation process
Three major varietals of TheobromaCacao (the Cocoa tree) are recognized in chocolate making: Criollo, Forastero and Trinitario. Analysis of the DNA of Cacao suggests that there are actually more than 14,000 varieties, implying that the genetic diversity is very high, although the majority of Chocolate is blended to improve consistency.  In many ways varietal and vintage trends in chocolate making resemble trends in the winemaking industry. We investigate the genetics and diversity of Cacao and discuss how the origin, genetics and fermentation process influence the flavor of Chocolate.

May 1, 6 pm –8pm

Chocolate 203
The Chemistry of Chocolate Making
Recent advances in analytical techniques have provided insight into the molecular composition of chocolate. The chemistry of chocolate changes significantly during the fermentation, roasting, milling and conching processes of chocolate making. We review the steps of industrial chocolate making in detail and investigate how modern analytical techniques have provided a unique insight into the 400 or so molecules that make up the exquisite and complex flavors in chocolate.

May 15, 6 pm-8 pm

Hosted by Dr Chocolate

Each session is $25.00. If you sign up for all three the cost is $60.00. Your must be 21 years of age or older. Reservations are required since space will be limited to a small group so please call 206-632-5100 to hold your spot. Each session will be held at the Theo Chocolate Factory, 3400 Phinney Avenue North and includes chocolate tastings.