You may–or may not–know that chocolate has six crystalline states and that heating it too quickly can separate its molecules and cause it to become gritty. The science of chocolate blends with the pleasure when MIT students and alumni put that knowledge to delicious use as members of MIT’s Laboratory for Chocolate Science.
This chocolate appreciation club, inspired by truffle-making parties hosted by then-student Ariel Segall ’04, continues as an eclectic bunch of chocolatiers who share the fruits of their work–hot chocolate during exams, truffle sales, IAP science of chocolate lectures, and chocolate tastings open to the public. Near campus? Check their Web site for the next mouth-watering event.
You can do this at home: watch the video to learn how to make tea-infused dark chocolate truffles.