http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Special:Contributions&feed=atom&limit=20&target=LCSofficers&year=&month=Chocolatiers Wiki - User contributions [en]2024-03-28T16:04:37ZFrom Chocolatiers WikiMediaWiki 1.16.0http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=DIYDIY2023-01-20T03:46:30Z<p>LCSofficers: /* These chocolate experiments are meant to be tried at home! */</p>
<hr />
<div>=These chocolate experiments are meant to be tried at home!=<br />
<br />
==Making Chocolate from Beans==<br />
*Making chocolate involves heavy machinery and complicated [[Science]], so it's unlikely that you can make the perfect chocolate bar in your kitchen. But we recommend getting hold of some cacao beans, and giving it a try!<br />
* To buy cacao "nibs" or beans, check your local health food store for something like [http://www.google.com/products/catalog?q=cacao+nibs&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&tbm=shop&cid=4339048701202527627&sa=X&ei=J946T43wBqfjiAKC-vSTDA&ved=0CG8Q8wIwAQ this]<br />
**Or perhaps ask a nearby chocolate factory if you could have some for educational purposes<br />
*Taste some raw cacao beans, then roast them in a skillet (be careful-- they burn quickly!) and see how the taste changes<br />
*Try [http://www.chocolatealchemy.com/grinding.php making cocoa liquor in an electric juicer]<br />
*If you have an [http://www.innoconcepts.com/prideplus.htm electric stone mill like this], you can make Mexican-style stone-ground chocolate from nibs! A slight issue is that it's only designed to run for ~20 minute intervals, and liquifying the nibs takes at least an hour-- so you can either grind the nibs in shorter intervals, or [http://www.chocolatealchemy.com/santhamod.php modify the motor enclosure to give more ventilation]<br />
**[http://www.chocolatealchemy.com/conchingrefining.php Learn how to conch and refine your chocolate with a stone mill]<br />
<br />
==Crystallization Demos==<br />
* Add a bit of water to melted chocolate-- there are a lot of hydrophobic fats in chocolate, so as soon as you add water the hydrophobic bits gather together and the structure changes dramatically. The melted chocolate turns a much darker color, and it doesn't quite solidify because the crystals can no longer stack together.<br />
* Experiment with melting and then cooling chocolate until it re-solidifies: chocolate with water won't crystallize properly, and neither will chocolate that's heated too quickly (ie poorly tempered). The way to get your final chocolate into the right crystalline state is to add a few pieces of solid chocolate, or "seed crystals," so the molecules know which crystal structure to emulate. So you can cool a bit of chocolate with seed crystals, and a bit without, and see the difference.<br />
* Chocolate with water can be foamed with a hand mixer, becoming very different from unmixed chocolate and water<br />
* Chocolate + cream + liquid nitrogen creates nitrogen truffles<br />
<br />
==Rainbow Chocolate==<br />
* Temper chocolate well<br />
* Pour melted chocolate onto a diffraction grating (we have some in the office!)<br />
* Let it harden then peel the chocolate off the diffraction grating for [https://hackaday.com/2021/05/23/iridescent-rainbow-chocolate-just-add-diffraction-grating/ beautiful results]<br />
<br />
==Insulating properties of chocolate==<br />
* Dipping frozen liquids into chocolate and letting it melt shows that the cocoa butter is amazingly hydrophobic.<br />
<br />
==Chocolate Tasting==<br />
*You can do a [[Chocolate Tasting]], and use different brands of chocolate to show how certain variables affect the taste. Dark chocolates often work best for this. Swiss chocolate is conched, so it has a much smaller particle size than American chocolate. Then there are brands of Mexican-style chocolate like Taza which are stone-ground. Other important variables include the freshness of the cacao beans, the species of cacao, the location of the crop, and different bean-to-bar processing styles.<br />
<br />
==See Also==<br />
* Chocolate composition<br />
* Making of chocolate<br />
* Crystalline states<br />
* Lipids and polar molecules<br />
* Foams and emulsions<br />
* Biology and ecology of chocolate<br />
* Excellent lecture on tempering: http://youtu.be/Tt9g2se1LcM?t=51m5s<br />
<br />
=Tour a local factory=<br />
*[http://www.tazachocolate.com/tours Taza in Somerville, MA]<br />
*[http://www.tcho.com/explore/tour TCHO in San Francisco, CA]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Past_EventsPast Events2016-02-12T20:08:08Z<p>LCSofficers: /* List of events from 2014-2015 */</p>
<hr />
<div>[[Milk Chocolate Tasting (March 24, 2006)]]<br />
<br />
[[CPW 2006 (April 6, 2006)]] [http://web.mit.edu/nstein/www/lcs/albums/CPW%202006/index.html (photos)]<br />
<br />
[[Easter Chocolate Molding (April 1 and 9, 2006)]] [http://web.mit.edu/nstein/www/lcs/albums/SpringChocolateMolding2006/index.html (photos)]<br />
<br />
[[Recipe Experimentation (May 14, 2006)]]<br />
<br />
==List of events from 2010-2011==<br />
*Candy Bar Making Workshop<br />
*Catering for the MITEI Energy Brunch (October 4)<br />
*Family Weekend Chocolate Brunch (October 19)<br />
*Halloween Chocolate Sale (October 27 - 31)<br />
*Chocolate Bark Making for Sale/Lecture (November 15)<br />
*Richart Chocolate Lecture (Late November)<br />
*Truffles Teacher Training (Late November)<br />
*Holiday Chocolate Sale (Accepting orders November 1 - December 5, deliveries the following week)<br />
*Members-only Chocolat Showing (December 6)<br />
*Finals Hot Cocoa (December 15 - 18)<br />
<br />
==List of events from 2014-2015==<br />
*Catering for KDMS Brunch (September 21)<br />
*Family Weekend Chocolate Brunch (October 25)<br />
*Catering for Resource Development (October 31 and December 18)<br />
*SPLASH Lecture (November 22-23)<br />
*Interactive Workshop/Presentation for STEM Mentoring Program (December 7)<br />
*Finals Hot Chocolate (December 15-18)<br />
*IAP Truffles Class (mid-January)<br />
<br />
==List of events from 2014-2015==<br />
*Family Weekend Chocolate Brunch<br />
*SPLASH Lecture<br />
*Finals Hot Chocolate (December 15-18)<br />
*IAP Truffles Class (mid-January)<br />
*Cambridge Winter Farmer's Market<br />
*Valentine's Day Truffle Sales<br />
*SPARK</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Holiday_Chocolate_SalesHoliday Chocolate Sales2016-02-12T15:22:19Z<p>LCSofficers: /* Recipe */</p>
<hr />
<div>The chocolatiers have been building a tradition of selling handmade truffles on Valentine's Day. However, there's no reason not to spread this into other holidays as well. Below are notes on how to run the Valentine's event, as well as ideas on how to run events for other holidays.<br />
<br />
==Valentine's Day==<br />
In the past this has been strictly truffles, but there's no reason not to branch out. So the truffle recipe is first, followed by other things that could be made and ideas on how to make them.<br />
<br />
===Truffles===<br />
==== Recipe ====<br />
'''Ganache'''<br />
<br />
2 cups chocolate<br><br />
Heavy/whipping cream:<br />
*1 cup if using dark chocolate<br />
*2/3 cup if using milk chocolate<br />
*1/3 cup if using white chocolate<br />
If using extract for flavoring:<br />
*Approx. total 2 tsp max for dark chocolate<br />
*(Not sure for milk or white, but use less)<br />
Any other flavorings desired<br />
<br />
<br />
Heat the cream until it's almost too warm to the touch or simmering gently at the most. Add the extract until it tastes a little too strong, but be careful not to go above the amounts suggested above, or the ganache will come out very soupy. Add it a little at a time (maybe in 1/2 tsp intervals), tasting in between, and stop when the taste is right. Remember that it won't be as strong once you add the chocolate. Anything that dissolves in can be added instead/as well, like the instant coffee... Once you have the flavoring in (see below for teas), then bring the temperature down to such that the top pot is warm to the touch, but not uncomfortably so. Add the chocolate one cup at a time, stirring it until it's all melted in before adding the next cup. If it starts getting gritty, you've got it too warm; turn down the temperature, and if you'd added all or almost all the chocolate you may want to add a little extra. Once it's all stirred in, put it into whatever bowl you're cooling it in, stick that in the freezer, and then clean up (and lick the bowls).<br />
<br />
To add a tea or some other flavoring that needs to steep and then be removed:<br />
Empty it in (that means cut the tea bag and just dump it in, as the cream won't go through the bag). Let it simmer for a while to dissolve the flavor into the cream. Then, use another bowl/pan to strain the cream into. Try to get as much of the tea leaves (or whatever else you're using) out, but it's not a huge deal if a little slips by you. Once it's down to just the cream, continue as usual.<br />
<br />
'''Rolling and Dipping'''<br />
<br />
You'll need a lot of chocolate for this, but how much depends on how big you make the truffles. Use a spoon to scoop the ganache out and roll it into balls. If it's ''really'' soupy, then you'll want to dip immediately, and be careful to ''completely'' cover the truffles, or the ganache will leak out. If not, then it's generally wise to put the balls onto another sheet and stick them back in the fridge or freezer to reharden a little, as chances are you softened them a lot in rolling them. Once the ganache has rehardened, melt a decent amount of whatever type of chocolate you'd like to coat them in. Using a fork, dip the truffles into the coating chocolate and cover them completely. Then place them on another tray and put them back in the fridge to harden.<br />
<br />
If you're planning to put some sort of powder topping on the truffles, you need to put it on when you first dip them. Most other decorations can be added later, especially if you're putting more melted chocolate onto them.<br />
<br />
====Notes on Sales and Pricing====<br />
<br />
On Valentine's Day 2016 we sold truffles for $1 each and 4 for $3, most people bought the package deal. In addition, penis truffles were $1.50 and sold well. Pure chocolate molds were also $1.<br />
<br />
T-shirts were sold for $15, which seems to be a good balance of people considering buying and buying.<br />
<br />
Getting TechCash set up would be good, a lot of students do not carry cash.<br />
<br />
White chocolate ganache does not sell well, even when coated with dark or milk chocolate. For Valentine's Day 2016 this happened because we had way more white chocolate than anything else, but note in the future that adding extracts helps.<br />
<br />
Dark chocolate raspberry sold out first.<br />
<br />
We always get questions about vegan truffles, may be good to have them on hand.<br />
<br />
Better signage is important.<br />
<br />
====Amounts and Flavors====<br />
Most popular flavors:<br />
*dark chocolate with almond and coffee<br />
*milk chocolate with Chai<br />
*milk chocolate with peppermint<br />
*milk chocolate with strawberry<br />
<br />
Other notes: There should be at least two "normal" dark chocolate flavors. Also, the white chocolate raspberry ganache should probably all be dipped in dark chocolate.<br />
<br />
===Other Possibilities===<br />
====Chocolate Covered Strawberries====<br />
Pretty simple. Just temper chocolate, then dip strawberries in it and put them on something where it can harden. Maybe hold until it's partly tempered (use cold strawberries) and then re-dip to get a thicker chocoalte coat?<br />
<br />
====Chocolate Covered Cherries====<br />
Same principle as the chocolate covered strawberries<br />
<br />
====Chocolate Lollypops====<br />
We should be buying molds that could be used to make these. We could either take orders, or just make them. Since it would be molds, it should be easy to do either while we're making ganache or while we're dipping. (Maybe one person fills molds while others roll ganache.) At least at the beginning, we'd probably want to stick to all one color/flavor, no fanciness.<br />
<br />
==Halloween==<br />
<br />
<br />
==Christmas==<br />
<br />
Chocolate Bark works very well for a Christmas/Winter Holiday chocolate sale, because large amounts can be made relatively quickly. This was run as a pre-orders only event Holidays 2006, and worked pretty well.<br />
<br />
Chocolate bark is made by melting chocolate, mixing it with some flavoring (often nuts, other things include fruit, caramel, or other candies), and then pouring it into a large sheet, which can then be cut into smaller pieces.<br />
<br />
===Links===<br />
<br />
*[http://web.mit.edu/mcreedy/Public/Christmas_Chocolates_Order_Form.pdf Order Form] used 2006 -- Suggested add a fruit bark, and put it and the Peppermint Bark at a higher price (fruit costs more, peppermint bark is more work)<br />
*[http://web.mit.edu/mcreedy/Public/Christmas_Chocolates_Order_Form.doc Word version] of Order Form</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Holiday_Chocolate_SalesHoliday Chocolate Sales2016-02-10T19:23:45Z<p>LCSofficers: /* Recipe */</p>
<hr />
<div>The chocolatiers have been building a tradition of selling handmade truffles on Valentine's Day. However, there's no reason not to spread this into other holidays as well. Below are notes on how to run the Valentine's event, as well as ideas on how to run events for other holidays.<br />
<br />
==Valentine's Day==<br />
In the past this has been strictly truffles, but there's no reason not to branch out. So the truffle recipe is first, followed by other things that could be made and ideas on how to make them.<br />
<br />
===Truffles===<br />
==== Recipe ====<br />
'''Ganache'''<br />
<br />
2 cups chocolate<br><br />
Heavy/whipping cream:<br />
*1 cup if using dark chocolate<br />
*2/3 cup if using milk chocolate<br />
*1/3 cup if using white chocolate<br />
If using extract for flavoring:<br />
*Approx. total 2 tsp max for dark chocolate<br />
*(Not sure for milk or white, but use less)<br />
Any other flavorings desired<br />
<br />
<br />
Heat the cream until it's almost too warm to the touch or simmering gently at the most. Add the extract until it tastes a little too strong, but be careful not to go above the amounts suggested above, or the ganache will come out very soupy. Add it a little at a time (maybe in 1/2 tsp intervals), tasting in between, and stop when the taste is right. Remember that it won't be as strong once you add the chocolate. Anything that dissolves in can be added instead/as well, like the instant coffee... Once you have the flavoring in (see below for teas), then bring the temperature down to such that the top pot is warm to the touch, but not uncomfortably so. Add the chocolate one cup at a time, stirring it until it's all melted in before adding the next cup. If it starts getting gritty, you've got it too warm; turn down the temperature, and if you'd added all or almost all the chocolate you may want to add a little extra. Once it's all stirred in, put it into whatever bowl you're cooling it in, stick that in the freezer, and then clean up (and lick the bowls).<br />
<br />
To add a tea or some other flavoring that needs to steep and then be removed:<br />
Empty it in (that means cut the tea bag and just dump it in, as the cream won't go through the bag). Let it simmer for a while to dissolve the flavor into the cream. Then, use another bowl/pan to strain the cream into. Try to get as much of the tea leaves (or whatever else you're using) out, but it's not a huge deal if a little slips by you. Once it's down to just the cream, continue as usual.<br />
<br />
'''Rolling and Dipping'''<br />
<br />
You'll need a lot of chocolate for this, but how much depends on how big you make the truffles. Use a spoon to scoop the ganache out and roll it into balls. If it's ''really'' soupy, then you'll want to dip immediately, and be careful to ''completely'' cover the truffles, or the ganache will leak out. If not, then it's generally wise to put the balls onto another sheet and stick them back in the fridge or freezer to reharden a little, as chances are you softened them a lot in rolling them. Once the ganache has rehardened, melt a decent amount of whatever type of chocolate you'd like to coat them in. Using a fork, dip the truffles into the coating chocolate and cover them completely. Then place them on another tray and put them back in the fridge to harden.<br />
<br />
If you're planning to put some sort of powder topping on the truffles, you need to put it on when you first dip them. Most other decorations can be added later, especially if you're putting more melted chocolate onto them.<br />
<br />
'''Notes on Sales and Pricing'''<br />
<br />
On Valentine's Day 2016 we sold truffles for $1 each and 4 for $3, most people bought the package deal. In addition, penis truffles were $1.50 and sold well. Pure chocolate molds were also $1.<br />
<br />
T-shirts were sold for $15, which seems to be a good balance of people considering buying and buying.<br />
<br />
White chocolate ganache does not sell well, even when coated with dark or milk chocolate. For Valentine's Day 2016 this happened because we had way more white chocolate than anything else, but note in the future that adding extracts helps.<br />
<br />
Dark chocolate raspberry sold out first.<br />
<br />
We always get questions about vegan truffles, may be good to have them on hand.<br />
<br />
Better signage is important.<br />
<br />
====Amounts and Flavors====<br />
Most popular flavors:<br />
*dark chocolate with almond and coffee<br />
*milk chocolate with Chai<br />
*milk chocolate with peppermint<br />
*milk chocolate with strawberry<br />
<br />
Other notes: There should be at least two "normal" dark chocolate flavors. Also, the white chocolate raspberry ganache should probably all be dipped in dark chocolate.<br />
<br />
===Other Possibilities===<br />
====Chocolate Covered Strawberries====<br />
Pretty simple. Just temper chocolate, then dip strawberries in it and put them on something where it can harden. Maybe hold until it's partly tempered (use cold strawberries) and then re-dip to get a thicker chocoalte coat?<br />
<br />
====Chocolate Covered Cherries====<br />
Same principle as the chocolate covered strawberries<br />
<br />
====Chocolate Lollypops====<br />
We should be buying molds that could be used to make these. We could either take orders, or just make them. Since it would be molds, it should be easy to do either while we're making ganache or while we're dipping. (Maybe one person fills molds while others roll ganache.) At least at the beginning, we'd probably want to stick to all one color/flavor, no fanciness.<br />
<br />
==Halloween==<br />
<br />
<br />
==Christmas==<br />
<br />
Chocolate Bark works very well for a Christmas/Winter Holiday chocolate sale, because large amounts can be made relatively quickly. This was run as a pre-orders only event Holidays 2006, and worked pretty well.<br />
<br />
Chocolate bark is made by melting chocolate, mixing it with some flavoring (often nuts, other things include fruit, caramel, or other candies), and then pouring it into a large sheet, which can then be cut into smaller pieces.<br />
<br />
===Links===<br />
<br />
*[http://web.mit.edu/mcreedy/Public/Christmas_Chocolates_Order_Form.pdf Order Form] used 2006 -- Suggested add a fruit bark, and put it and the Peppermint Bark at a higher price (fruit costs more, peppermint bark is more work)<br />
*[http://web.mit.edu/mcreedy/Public/Christmas_Chocolates_Order_Form.doc Word version] of Order Form</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Main_PageMain Page2016-02-10T19:15:03Z<p>LCSofficers: /* About us */</p>
<hr />
<div>= MIT Laboratory for Chocolate Science =<br />
<big><big><big><big><font color=brown>'''Peace, Love, and Chocolate'''</font></big></big></big></big><br />
<br />
[[Renovation notes and suggestions]]<br />
<br />
[[Special:AllPages|List of all wiki pages]]<br />
<br />
==About us==<br />
Founded in 2003, the [http://chocolate.mit.edu MIT Laboratory for Chocolate Science] (LCS) is a student club dedicated to the appreciation of our favorite substance in all its myriad forms. We host tastings, truffle-making seminars, lectures on fair trade, scientific demonstrations, and numerous other events involving the enjoyment of and indulgence in Theobroma cacao. In short, we're the only group on campus that orders more than 500lbs of chocolate a year.<br />
<br />
[[Members|How to get involved!]]<br />
<br />
[[Internal|Info for current officers]]<br />
<br />
Link to the Google Drive[[https://drive.google.com/file/d/0Bzz7jgnzsqlTbkJiNFQ0VFlpSUE/view?usp=sharing]]<br />
<br />
==Events==<br />
[[Current LCS Events]]<br />
<br />
[[Past Events]]<br />
<br />
==Information about Chocolate==<br />
[[Recipes|Sample our chocolate recipes]]<br />
<br />
[[Science|Learn about chocolate science]]<br />
<br />
[[DIY|Experiment with chocolate at home or in your classroom]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Main_PageMain Page2016-02-10T19:13:44Z<p>LCSofficers: /* MIT Laboratory for Chocolate Science */</p>
<hr />
<div>= MIT Laboratory for Chocolate Science =<br />
<big><big><big><big><font color=brown>'''Peace, Love, and Chocolate'''</font></big></big></big></big><br />
<br />
[[Renovation notes and suggestions]]<br />
<br />
[[Special:AllPages|List of all wiki pages]]<br />
<br />
==About us==<br />
Founded in 2003, the [http://chocolate.mit.edu MIT Laboratory for Chocolate Science] (LCS) is a student club dedicated to the appreciation of our favorite substance in all its myriad forms. We host tastings, truffle-making seminars, lectures on fair trade, scientific demonstrations, and numerous other events involving the enjoyment of and indulgence in Theobroma cacao. In short, we're the only group on campus that orders more than 500lbs of chocolate a year.<br />
<br />
[[Members|How to get involved!]]<br />
<br />
[[Internal|Info for current officers]]<br />
<br />
[[Internal|Link to the Google Drive]]<br />
<br />
==Events==<br />
[[Current LCS Events]]<br />
<br />
[[Past Events]]<br />
<br />
==Information about Chocolate==<br />
[[Recipes|Sample our chocolate recipes]]<br />
<br />
[[Science|Learn about chocolate science]]<br />
<br />
[[DIY|Experiment with chocolate at home or in your classroom]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Postering_SpacePostering Space2016-02-10T19:09:20Z<p>LCSofficers: </p>
<hr />
<div>Our postering space is bulletin board 10I, shown here [https://drive.google.com/file/d/0Bzz7jgnzsqlTbkJiNFQ0VFlpSUE/view?usp=sharing]<br />
<br />
Check here [http://web.mit.edu/asa/resources/bulletin-board-alloc.html] in case it has been changed.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Postering_SpacePostering Space2016-02-10T19:08:55Z<p>LCSofficers: </p>
<hr />
<div>Our postering space is bulletin board 10I, shown here [[File:https://drive.google.com/file/d/0Bzz7jgnzsqlTbkJiNFQ0VFlpSUE/view?usp=sharing]]<br />
<br />
Check here [http://web.mit.edu/asa/resources/bulletin-board-alloc.html] in case it has been changed.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Postering_SpacePostering Space2016-02-09T20:52:26Z<p>LCSofficers: </p>
<hr />
<div>Our postering space is bulletin board 10I, shown below. <br />
?<br />
<br />
Check here [http://web.mit.edu/asa/resources/bulletin-board-alloc.html] in case it has been changed.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Postering_SpacePostering Space2016-02-09T20:46:52Z<p>LCSofficers: </p>
<hr />
<div>Our postering space is bulletin board 10I, shown below. <br />
[[File:Macintosh HD/Users/Rachel/Desktop/Screen Shot 2016-02-09 at 3.35.33 PM.png]]<br />
<br />
Check here [http://web.mit.edu/asa/resources/bulletin-board-alloc.html] in case it has been changed.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Postering_SpacePostering Space2016-02-09T20:45:13Z<p>LCSofficers: Created page with "Our postering space is bulletin board 10I, shown below. File:Screen Shot 2016-02-09 at 3.35.33 PM.png Check here [http://web.mit.edu/asa/resources/bulletin-board-alloc.html]..."</p>
<hr />
<div>Our postering space is bulletin board 10I, shown below. <br />
[[File:Screen Shot 2016-02-09 at 3.35.33 PM.png]]<br />
Check here [http://web.mit.edu/asa/resources/bulletin-board-alloc.html] in case it has been changed.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=InternalInternal2016-02-09T20:42:45Z<p>LCSofficers: /* Space and Stuff */</p>
<hr />
<div>=Information for Current Officers and Event Organizers=<br />
<br />
[[Constitution]]<br />
<br />
==Administrative==<br />
*[[Members]]: Membership levels and details, and mailing lists<br />
*[[Officers]]: Officer descriptions<br />
*[[Point System]]<br />
*[[General Notes]]<br />
**this page should be absorbed into other pages!<br />
<br />
==Financial==<br />
*[[Budgeting]]<br />
*[[More Information for the Treasurer]]<br />
*[[Sources of Funding]]<br />
<br />
==Space and Stuff==<br />
*[[Ordering Chocolate]]<br />
*[[Inventory]]<br />
*[[Event Budgets]]<br />
*[[Postering Space]]<br />
<br />
==Events==<br />
<br />
*[[Current LCS Events]]<br />
*[[Guidelines for Running Your Own Event]]-- general guidelines to follow<br />
<br><br />
*[[Publicity Notes and Ideas]]<br />
*[[Useful Contacts]]<br />
<br><br />
*[[Truffle Classes]]<br />
*[[Finals Cocoa]]<br />
*[[Cambridge Winter Farmers Market]]<br />
*[[Recipe Experimentation]]<br />
*[[Holiday Chocolate Sales]]<br />
*[[Chocolate Tours]]<br />
*[[Chocolate Sculpture]]<br />
*[[Big Lecture]]-- notes that Preeya compiled after 2006 Richart lecture<br />
*[[Chocolate Tasting]]<br />
*[[CPW]]<br />
*[[Family Weekend Brunch]]<br />
*[[Making Chocolate Bark]]<br />
*[[Members-only Events]]<br />
*[[Battle of the Brownies]]<br />
*[[Candy Bar Making]]<br />
*[[Catering for Events]]<br />
<br />
==Other Information==<br />
[[Recipes]]<br />
[[Past Events]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=InternalInternal2016-02-09T20:42:26Z<p>LCSofficers: /* Events */</p>
<hr />
<div>=Information for Current Officers and Event Organizers=<br />
<br />
[[Constitution]]<br />
<br />
==Administrative==<br />
*[[Members]]: Membership levels and details, and mailing lists<br />
*[[Officers]]: Officer descriptions<br />
*[[Point System]]<br />
*[[General Notes]]<br />
**this page should be absorbed into other pages!<br />
<br />
==Financial==<br />
*[[Budgeting]]<br />
*[[More Information for the Treasurer]]<br />
*[[Sources of Funding]]<br />
<br />
==Space and Stuff==<br />
*[[Ordering Chocolate]]<br />
*[[Inventory]]<br />
*[[Event Budgets]]<br />
<br />
==Events==<br />
<br />
*[[Current LCS Events]]<br />
*[[Guidelines for Running Your Own Event]]-- general guidelines to follow<br />
<br><br />
*[[Publicity Notes and Ideas]]<br />
*[[Useful Contacts]]<br />
<br><br />
*[[Truffle Classes]]<br />
*[[Finals Cocoa]]<br />
*[[Cambridge Winter Farmers Market]]<br />
*[[Recipe Experimentation]]<br />
*[[Holiday Chocolate Sales]]<br />
*[[Chocolate Tours]]<br />
*[[Chocolate Sculpture]]<br />
*[[Big Lecture]]-- notes that Preeya compiled after 2006 Richart lecture<br />
*[[Chocolate Tasting]]<br />
*[[CPW]]<br />
*[[Family Weekend Brunch]]<br />
*[[Making Chocolate Bark]]<br />
*[[Members-only Events]]<br />
*[[Battle of the Brownies]]<br />
*[[Candy Bar Making]]<br />
*[[Catering for Events]]<br />
<br />
==Other Information==<br />
[[Recipes]]<br />
[[Past Events]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Funding_SourcesFunding Sources2016-02-09T20:42:03Z<p>LCSofficers: moved Funding Sources to Sources of Funding</p>
<hr />
<div>#REDIRECT [[Sources of Funding]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Sources_of_FundingSources of Funding2016-02-09T20:42:03Z<p>LCSofficers: moved Funding Sources to Sources of Funding</p>
<hr />
<div>*Mad Money Grant: for ASA clubs, $2,000-$10,000, can be one-time [[http://studentlife.mit.edu/node/1743/submission]]<br />
*LEF: over $2,000, must be a large (over 150 people) social event open to all MIT community [[http://studentlife.mit.edu/node/1743/submission]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=InternalInternal2016-02-09T20:41:50Z<p>LCSofficers: /* Financial */</p>
<hr />
<div>=Information for Current Officers and Event Organizers=<br />
<br />
[[Constitution]]<br />
<br />
==Administrative==<br />
*[[Members]]: Membership levels and details, and mailing lists<br />
*[[Officers]]: Officer descriptions<br />
*[[Point System]]<br />
*[[General Notes]]<br />
**this page should be absorbed into other pages!<br />
<br />
==Financial==<br />
*[[Budgeting]]<br />
*[[More Information for the Treasurer]]<br />
*[[Sources of Funding]]<br />
<br />
==Space and Stuff==<br />
*[[Ordering Chocolate]]<br />
*[[Inventory]]<br />
*[[Event Budgets]]<br />
<br />
==Events==<br />
<br />
*[[Current LCS Events]]<br />
*[[Guidelines for Running Your Own Event]]-- general guidelines to follow<br />
*[[Funding Sources]]<br />
<br><br />
*[[Publicity Notes and Ideas]]<br />
*[[Useful Contacts]]<br />
<br><br />
*[[Truffle Classes]]<br />
*[[Finals Cocoa]]<br />
*[[Cambridge Winter Farmers Market]]<br />
*[[Recipe Experimentation]]<br />
*[[Holiday Chocolate Sales]]<br />
*[[Chocolate Tours]]<br />
*[[Chocolate Sculpture]]<br />
*[[Big Lecture]]-- notes that Preeya compiled after 2006 Richart lecture<br />
*[[Chocolate Tasting]]<br />
*[[CPW]]<br />
*[[Family Weekend Brunch]]<br />
*[[Making Chocolate Bark]]<br />
*[[Members-only Events]]<br />
*[[Battle of the Brownies]]<br />
*[[Candy Bar Making]]<br />
*[[Catering for Events]]<br />
<br />
==Other Information==<br />
[[Recipes]]<br />
[[Past Events]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Sources_of_FundingSources of Funding2016-02-09T02:23:14Z<p>LCSofficers: Created page with "*Mad Money Grant: for ASA clubs, $2,000-$10,000, can be one-time http://studentlife.mit.edu/node/1743/submission *LEF: over $2,000, must be a large (over 150 people) social e..."</p>
<hr />
<div>*Mad Money Grant: for ASA clubs, $2,000-$10,000, can be one-time [[http://studentlife.mit.edu/node/1743/submission]]<br />
*LEF: over $2,000, must be a large (over 150 people) social event open to all MIT community [[http://studentlife.mit.edu/node/1743/submission]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=InternalInternal2016-02-09T02:20:01Z<p>LCSofficers: /* Events */</p>
<hr />
<div>=Information for Current Officers and Event Organizers=<br />
<br />
[[Constitution]]<br />
<br />
==Administrative==<br />
*[[Members]]: Membership levels and details, and mailing lists<br />
*[[Officers]]: Officer descriptions<br />
*[[Point System]]<br />
*[[General Notes]]<br />
**this page should be absorbed into other pages!<br />
<br />
==Financial==<br />
*[[Budgeting]]<br />
*[[More Information for the Treasurer]]<br />
<br />
<br />
==Space and Stuff==<br />
*[[Ordering Chocolate]]<br />
*[[Inventory]]<br />
*[[Event Budgets]]<br />
<br />
==Events==<br />
<br />
*[[Current LCS Events]]<br />
*[[Guidelines for Running Your Own Event]]-- general guidelines to follow<br />
*[[Funding Sources]]<br />
<br><br />
*[[Publicity Notes and Ideas]]<br />
*[[Useful Contacts]]<br />
<br><br />
*[[Truffle Classes]]<br />
*[[Finals Cocoa]]<br />
*[[Cambridge Winter Farmers Market]]<br />
*[[Recipe Experimentation]]<br />
*[[Holiday Chocolate Sales]]<br />
*[[Chocolate Tours]]<br />
*[[Chocolate Sculpture]]<br />
*[[Big Lecture]]-- notes that Preeya compiled after 2006 Richart lecture<br />
*[[Chocolate Tasting]]<br />
*[[CPW]]<br />
*[[Family Weekend Brunch]]<br />
*[[Making Chocolate Bark]]<br />
*[[Members-only Events]]<br />
*[[Battle of the Brownies]]<br />
*[[Candy Bar Making]]<br />
*[[Catering for Events]]<br />
<br />
==Other Information==<br />
[[Recipes]]<br />
[[Past Events]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=InternalInternal2016-02-09T02:19:31Z<p>LCSofficers: /* Events */</p>
<hr />
<div>=Information for Current Officers and Event Organizers=<br />
<br />
[[Constitution]]<br />
<br />
==Administrative==<br />
*[[Members]]: Membership levels and details, and mailing lists<br />
*[[Officers]]: Officer descriptions<br />
*[[Point System]]<br />
*[[General Notes]]<br />
**this page should be absorbed into other pages!<br />
<br />
==Financial==<br />
*[[Budgeting]]<br />
*[[More Information for the Treasurer]]<br />
<br />
<br />
==Space and Stuff==<br />
*[[Ordering Chocolate]]<br />
*[[Inventory]]<br />
*[[Event Budgets]]<br />
<br />
==Events==<br />
<br />
*[[Current LCS Events]]<br />
*[[Guidelines for Running Your Own Event]]-- general guidelines to follow<br />
<br><br />
*[[Publicity Notes and Ideas]]<br />
*[[Useful Contacts]]<br />
<br><br />
*[[Truffle Classes]]<br />
*[[Finals Cocoa]]<br />
*[[Cambridge Winter Farmers Market]]<br />
*[[Recipe Experimentation]]<br />
*[[Holiday Chocolate Sales]]<br />
*[[Chocolate Tours]]<br />
*[[Chocolate Sculpture]]<br />
*[[Big Lecture]]-- notes that Preeya compiled after 2006 Richart lecture<br />
*[[Chocolate Tasting]]<br />
*[[CPW]]<br />
*[[Family Weekend Brunch]]<br />
*[[Making Chocolate Bark]]<br />
*[[Members-only Events]]<br />
*[[Battle of the Brownies]]<br />
*[[Candy Bar Making]]<br />
*[[Catering for Events]]<br />
<br />
==Other Information==<br />
[[Recipes]]<br />
[[Past Events]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=InternalInternal2016-02-09T02:18:36Z<p>LCSofficers: /* Space and Stuff */</p>
<hr />
<div>=Information for Current Officers and Event Organizers=<br />
<br />
[[Constitution]]<br />
<br />
==Administrative==<br />
*[[Members]]: Membership levels and details, and mailing lists<br />
*[[Officers]]: Officer descriptions<br />
*[[Point System]]<br />
*[[General Notes]]<br />
**this page should be absorbed into other pages!<br />
<br />
==Financial==<br />
*[[Budgeting]]<br />
*[[More Information for the Treasurer]]<br />
<br />
<br />
==Space and Stuff==<br />
*[[Ordering Chocolate]]<br />
*[[Inventory]]<br />
*[[Event Budgets]]<br />
<br />
==Events==<br />
<br />
*[[Current LCS Events]]<br />
*[[Guidelines for Running Your Own Event]]-- general guidelines to follow<br />
<br><br />
*[[Publicity Notes and Ideas]]<br />
*[[Useful Contacts]]<br />
<br><br />
*[[Truffle Classes]]<br />
*[[Finals Cocoa]]<br />
*[[Recipe Experimentation]]<br />
*[[Holiday Chocolate Sales]]<br />
*[[Chocolate Tours]]<br />
*[[Chocolate Sculpture]]<br />
*[[Big Lecture]]-- notes that Preeya compiled after 2006 Richart lecture<br />
*[[Chocolate Tasting]]<br />
*[[CPW]]<br />
*[[Family Weekend Brunch]]<br />
*[[Making Chocolate Bark]]<br />
*[[Members-only Events]]<br />
*[[Battle of the Brownies]]<br />
*[[Candy Bar Making]]<br />
*[[Catering for Events]]<br />
<br />
==Other Information==<br />
[[Recipes]]<br />
[[Past Events]]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Ordering_ChocolateOrdering Chocolate2016-02-09T02:17:46Z<p>LCSofficers: Created page with "Typical prices from Guittard (2015): White $3.44/lb Milk $3.17/lb Dark (62%) $3.36/lb 6 boxes of dark was far too little, 5 boxes of milk was cutting it, we currently have years..."</p>
<hr />
<div>Typical prices from Guittard (2015):<br />
White $3.44/lb<br />
Milk $3.17/lb<br />
Dark (62%) $3.36/lb<br />
<br />
6 boxes of dark was far too little, 5 boxes of milk was cutting it, we currently have years-old stockpiles of white.</div>LCSofficers