A few years back I decided to supplement my Intro to Design and Fluid Mechanics courses with the rheological behavior of chocolate. This launched a research “hobby” that has been a rewarding subject and collaborative area.
Since then, I have given talks about the Science and Engineering of Chocolate to a multitude of groups, ranging from grade school students up to adults enrolled in a life-long learning course. We have performed in-person chocolate tastings and, when COVID hit, even conducted virtual chocolate tasting events.
A few pictures from the various events:
Virtual Chocolate Tasting – 2020
Box of chocolates mailed to participants