How are different types of chocolate made, and why do the same chocolates sometimes taste different? Please join us for a conversation and chocolate tasting via Zoom with two generations of UC Davis Food Science and Technology alumni chocolate scientists! Thalia Hohenthal and Rebecca Kuehn of Guittard Chocolate Company, the country's oldest family-owned chocolate company, will discuss what creates the many flavors of chocolate. The webinar moderator will be Selina Wang, Specialist in Cooperative Extension in the Department of Food Science and Technology; the Sips and Bites series is hosted by Andy Waterhouse, Director, Robert Mondavi Institute of Wine and Food Science and Professor, Department of Viticulture and Enology.
Please see the link https://rmi.ucdavis.edu/events/sips-and-bites-chocolate for more information, including links to order the chocolate for tasting.