Science of Chocolate

Science of Chocolate

Saturday, October 11
4pm - 5pm
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Wonderful news about our favorite food ... it's good for us in so many ways! Terry Wakefield is the first-ever chief chocolatier at Bissinger’s Handcrafted Chocolatier. He is also a food scientist, combining chemistry, microbiology, nutrition and engineering to create blissful, delectable chocolates. Join him to understand science applied to chocolate and experience what the taste of a fine couverture can do for you!

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Featured Session:
Infinite Variety: The Science of Beer

Did you know that there are more different varieties of beer than there are of wine? It is the most consumed alcoholic beverage and the most popular drink overall after water and tea. Here in St. Louis, Schlafly Beer produces more than 50 styles of craft-brewed beers - and there are more than one hundred brewed throughout the world. From barley to bottle, hear from Tom Schlafly how beers are made and enjoyed, from lager to ale and beyond.