The fact that chocolate tastes delicious is no secret. The snap of a chocolate bar when we break off a piece, the bright sheen on a chocolate covered mango, or the aroma of a chocolate covered strawberry: all of this is a result of tempering chocolate. In this basics of chocolate workshop we'll talk about the processes that create the chocolate that we eat and love. Our beloved chocolate is the result of centuries of discovery, exploration and experiments, sipping, experiencing and innovation. Ultimately, it is the result of science. We will explore the myriad of ways that chemistry and biology infiltrate chocolate. You'll learn how to temper chocolate and will go home with your very own creation of chocolate bark. The skills and knowledge will translate into the ability to make your own chocolate creations at home; think: chocolate covered strawberries, using chocolate molds, writing with chocolate, and more!