The objective of this workshop is to answer these questions and others, discovering the process by which cocoa beans are transformed into chocolate and the innovations in processing that have occurred throughout history.

Chocolate turns out to be an ideal tool to talk about different concepts related to biology, chemistry, materials science, archaeology and history. This allows, in a playful and attractive way, to relate the sciences to the world around us, which undoubtedly favours their learning.

Statistics say that 90% of the population likes chocolate and if you Google the word chocolate, 366 million entries appear. This shows the almost unanimous interest in chocolate that, in some cases, can be considered a passion.

But despite its pleasant flavour, few people know its origin, production methods, the differences between different types of chocolate or why it changes its appearance if it is stored for a long time.

The objective of this workshop is to answer these questions and others, discovering the process by which cocoa beans are transformed into chocolate and the innovations in processing that have occurred throughout history.

In the experimental part of the workshop, products derived from cocoa (cocoa paste, cocoa butter and cocoa powder) and different types of chocolate will be tasted to learn to appreciate all the nuances while deepening the functioning of the chemical senses (taste and smell) and in the concept of food texture.

Everyone is also invited to participate in some experiences that allow them to observe how the flavours and aromas of cocoa develop, or recreate the flavours of the first chocolates made with cocoa paste.

Coordinated by: Eva Soriano Vega, Ana Isabel Terraes Huerta

Date and time: September 30, 2022, from 10 am to 14 pm and from 17 pm to 21 pm

Place: Príncipe Felipe Science Museum