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Saturday, November 11 • 11:00am - 12:00pm
From Tree to Tongue: A Cacao Science Primer

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What happens on a microbiological level when cacao is fermented, and how is this process related to the human microbiome? What type of chocolate is “healthier” for you, and more importantly - why? Is all chocolate created equally? We’ll cover these questions and many more from a scientific perspective, and demystify the multitude of processes from chocolate goes through from tree to tongue. We’ll touch on how chocolate affects the mind and physiology, and how processing techniques & other ingredients can manipulate — for better or for worse — the diverse biochemical landscape contained inside a single cacao bean.

Speakers
avatar for Brian Wallace

Brian Wallace

Founder / Maker / Alchemist, Endorfin Foods
Brian's passion for ethnobotany led him to chocolate, aka Theobroma cacao, which translated from Latin literally means "the food of the gods". Through years of courses and travels around the globe, Brian learned to unite his love for wildcrafting with the technical savvy required... Read More →


Saturday November 11, 2017 11:00am - 12:00pm PST
Smith Cove Cruise Terminal Pier 91 Seattle 2001 W. Garfield Street, Seattle WA 98119