Ever wondered how chocolate is made? Or what the difference is between white, milk and dark chocolate? Why chocolate sometimes develops a grey coating and whether it’s safe to eat? Or checked out the ingredients list and thought ‘what are all these emulsifiers doing in my chocolate’?

Food scientist Selvyn Simoes aims to answer this and more in The Science of Chocolate. From bean to bar to belly, Selvyn will guide us through the lifespan of this decadent treat and explore the chemistry behind chocolate and the ingredients that make it oh-so satisfying.

Grab the following to participate in our at-home taste test:

• White chocolate

• Milk chocolate

• Dark chocolate (at least 70% cocoa with no milk fats)

• Hershey’s Kisses

• A microwavable bowl

• Water

About the Speaker

Selvyn Simoes is a food scientist from Toronto, Ontario. Originally an organic chemist by training, Selvyn has dabbled in the science of solar cells, chocolate, catalysis and food structuring. There is not a single second of the day where he is not thinking about food as it relates to his research or next meal. Selvyn believes that food brings everyone to the table regardless of life experience. And, at this table, Selvyn would like to share his love of food with you. 

You can find Selvyn and his shenanigans as they relate to food and science at @selvyn.simoes on Instagram.