Love for Chocolate

Love for Chocolate

The love for chocolate is an old story. The Aztecs considered it as something divine that only royalty and priests could consume.  After mixing it with milk, sugar and cocoa butter, Europeans also fell in love with this dark delicacy. But why are we so in love with this taste? How does it really impact our body? And what are the secrets of a successful ‘marriage of chocolate with fruits and spices’?

Join us at the upcoming Brussels Science Apéro Love for Chocolate. In this event for chocolate enthusiasts, we will explore the ingredients and production processes that turn the cocoa bean into an irresistible piece of chocolate.

Get all your questions answered by the British chemist Dr. Andy Chapman and the Belgian chocolatier Mr. Laurent Gerbaud, and embark on a journey towards chemistry and taste through a unique experience of chocolate tasting! Should this not be enough for satisfying your curiosity, the nutritionist Ms. Valérie Maraud will be among the public to clear up any remaining doubts.  Bon Appétit!

Read the event’s article here: In the Mood for Chocolate 

The 12th of March 2014, from 19.00 to 20.30 

Brussels Marriott Hotel

Lounge Bar

http://www.marriott.com/brussels

Grand Place/Rue Auguste Orts 3-7 / 1000 Brussels, Belgium

Metro station: Bourse/ De Brouckère

View Marriott Hotel  in a larger map

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Andy Chapman

Chemist and Research Scientist

After several years working as a chef, Andy obtained both his Master and Ph.D in Chemistry from the University of Bristol. Once he finished his Postdoctoral project, Andy worked at the Institute of Chemical Research of Catalonia. Currently, he works as a Research Scientist for Econic Technologies, in London. He has participated as a speaker in various Science Cafés, where he explains the science behind food such as coffee and chocolate.

Laurent Gerbaud

Chocolatier

Laurent Gerbaud has been creating new hand-made delicacies by combining chocolate fruit and spices in Brussels for 13 years. Playing with exotic fruits like Japanese yuzu, Persian cranberries, Turkish figs or Chinese ginger, Gerbaud always tries to surpise your taste buds and to provoke addiction, a new way of chocolate tasting.

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