At this year???s Edinburgh International Science Festival the School of Chemistry will be delivering tasty workshops that explore the molecular structure of chocolate and how this affects its properties. When chocolate is melted and re-hardened it crystallises into a different molecular structure. We will carry out experiments to discover how these changes affect its texture and taste!
Chocolate Alchemy at EISF
Thursday, April 10, 2014 - 16:00 to Monday, April 14, 2014 - 16:00
National Museum of Scotland