The Mysteries of Dark Chocolate Revealed

GENINT 731.394

Osher (50+). In this course we look at the how artisanal chocolate is produced and the history of chocolate.

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About this course:

There is chocolate candy and then there is artisanal chocolate. In this course, we look at the methods and selection process of craft bean to bar companies in contrast to mass manufacturers. Specifically, how the processing methods of fermenting and roasting as well as the selection of cacao beans impact the taste of artisanal chocolate. We also explore the often ignored chocolate history of Southeast Asia and the Pacific, Mexico, the Caribbean, South America and Africa before World War I. A chocolate maker and cacao grower will speak to the class.

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