http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Special:Contributions&feed=atom&limit=250&target=LCSofficers&year=&month=Chocolatiers Wiki - User contributions [en]2024-03-28T14:54:13ZFrom 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>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Current_LCS_EventsCurrent LCS Events2016-01-31T21:56:28Z<p>LCSofficers: </p>
<hr />
<div>Cambridge Winter Farmer's Market: <br />
Chocolatiers gave out free truffle samples, demoed truffle dipping, and answered questions from the community.<br />
http://www.cambridgewinterfarmersmarket.com/<br />
<br />
For past events, please see [[Past Events]].</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Point_SystemPoint System2016-01-11T20:06:24Z<p>LCSofficers: /* Points for Officers */</p>
<hr />
<div>Before the reign of Benevolent Dictator Anna, LCS had a system of points and membership levels. This was a very clever system, and is detailed here in case anyone wants to re-instate it...<br />
<br />
= Points =<br />
Activeness is judged on a point system. To maintain membership status, a volunteer has to accumulate 5 points over the course of the year. There are a lot of ways to gain points, though, especially over IAP, so this really isn't hard.<br />
<br />
In general, for helping with an event, the points are as follows:<br><br />
1 point for getting supplies, or other very small jobs in relation to an event; also for coming to a meeting<br><br />
2 points for helping set up or run the event<br><br />
4 points for being in charge of the event<br />
<br />
Some events, such as truffle selling, are exceptionally large and require quite a bit more work. These events will be worth twice as many points, and will be noted as such.<br />
<br />
The person in charge of the event will turn in a sheet listing who helped and how many points they earned at the end of the event. Should the person in charge fail to turn this in within a reasonable amount of time (to be determined, probably about a month), then he or she will not receive points for the event, and an e-mail will be sent out to the volunteers list telling those who helped out to contact the president with how many points they earned.<br />
<br />
Most likely, permanent membership will be attained by earning 25 points over a liftime with the club.<br />
<br />
=Points for Officers=<br />
*President and Treasurer earn 10 points<nowiki>*</nowiki> per semester for the position<br />
*Webmaster Secretary, Lord of Space and Stuff, Publicist, and Vice President earn 5 points<nowiki>*</nowiki> per semester<br />
<br />
<nowiki>*</nowiki>An officer who fails to perform his or her duties obviously does not receive the points.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=OfficersOfficers2016-01-10T20:19:21Z<p>LCSofficers: /* Descriptions of Positions */</p>
<hr />
<div>[http://chocolate.mit.edu/officers/ Current Officers]<br />
<br />
== Descriptions of Positions ==<br />
<br />
*'''President'''<br />
**In charge of general management<br />
**Capable of posting events to the calendar, arranging space for events, and admin-ing the Wiki, among other things<br />
*'''Vice President'''<br />
**Considered a President in training. Helps President with necessary tasks<br />
**Watches over Event Coordinators and assures planning is on track<br />
**Capable of posting events to the calendar, arranging space for events, and admin-ing the Wiki, among other things<br />
*'''Treasurer'''<br />
**Keeps track of current finances<br />
**Deals with reimbursements for members who used their own money to pay for supplies or other things for the club<br />
**Submits budget to Finboard for Summer/Fall and IAP/Spring Funding http://web.mit.edu/finboard/www/<br />
**[[More Information for the Treasurer]]<br />
*'''Secretary and Webmaster'''<br />
**Maintains and keeps up-to-date the membership lists <br />
**Takes notes at meetings<br />
**Makes all information accessible to appropriate audiences<br />
**Keeps the website up to date, and periodically checks the Wiki(?)<br />
**Capable of updating both the website and the Wiki<br />
*'''Lord of Space and Stuff'''<br />
**Keeps tabs on club supplies<br />
**Keeps the office clean and organized.<br />
*'''Publicity Chair'''<br />
**In charge of publicizing both the events and the club itself<br />
**Capable of posting events to the calendar, as well as arranging for space for events</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=ScienceScience2015-10-15T02:12:43Z<p>LCSofficers: /* Chocolate Science Resources */</p>
<hr />
<div>==Chocolate Science Resources==<br />
* [http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=DIY Hands-on experiments! ]<br />
* [https://drive.google.com/open?id=0B_fNpWPrOUoxMTcxR1g3NGw4S3M Lab for Chocolate Science Poster]<br />
* [https://drive.google.com/open?id=0B_fNpWPrOUoxQURydVFFZXRJVWc Chocolate researcher Naveen Sinha's presentation "Better Physics Through Chocolate"]<br />
* [http://www.exploratorium.edu/exploring/exploring_chocolate/ Exploratorium's online chocolate exhibit]<br />
* [http://www.wired.co.uk/magazine/archive/2010/02/features/tcho-the-chocolate-scientists?page=all Chocolate Scientists from TCHO]<br />
**[http://www.youtube.com/watch?v=Z1_z351lfyc Boing Boing interviews TCHO's chocolate technicians]<br />
* [http://www.hawaiianchocolate.com/ Some chocolate facts and pictures]<br />
*[http://www.thechocolatelife.com/ The Chocolate Life: an online chocoholic community]<br />
*[http://www.scharffenberger.com/beans/journal/ Blog of a Scharffenberger chocolate scientist and cacao bean selector]<br />
* [http://books.google.com/books/about/The_science_of_chocolate.html?id=miv82VGPL9cC Beckett's The Science of Chocolate book]<br />
* [http://www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.html Water and chocolate]<br />
* [http://soft-matter.seas.harvard.edu/index.php/The_Science_of_Chocolate:_interactive_activities_on_phase_transitions,_emulsification,_and_nucleation The Science of Chocolate: interactive activities on phase transitions, emulsification, and nucleation]<br />
* [http://www.fooducation.org/search/label/chocolate Chocolate science and recipes from FoodEducation]<br />
<br />
==Chocolate and Current Events==<br />
*[http://news.discovery.com/earth/chocolate-genome-101229.html Mapping the Cacao Genome]<br />
*[http://vision.ucsd.edu/~kbranson/stopchocolateslavery/newsandinformation.html Chocolate and Slave Labor]<br />
*[http://www.ciat.cgiar.org/Newsroom/Documents/news_release_africas_chocolate_meltdown_climate_change_threatens_cocoa_farmers.pdf Effects of Global Warming on Cacao Production] (PDF download)<br />
*[http://www.huffingtonpost.com/2011/07/08/3d-chocolate-printer_n_893381.html 3D Printing with Chocolate]<br />
<br />
=Suggestions from Professor Patti Christie's [http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/ Kitchen Chemistry class]=<br />
<br />
==Cocoa beans==<br />
* [http://www.xocoatl.org/science.htm Botanical classification of cocoa]<br />
* [http://www.foodsci.uoguelph.ca/deicon/chocolate.gif Cocoa bean processing]<br />
<br />
==Chocolate Classifications==<br />
*[http://www.finecooking.com/articles/sorting-out-chocolate.aspx What are different types of chocolate?]<br />
*[http://www.joyofbaking.com/cocoa.html What is the difference between natural and dutch processed cocoa?]<br />
<br />
==Chocolate and the Brain==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_8.html Why do we crave chocolate?]<br />
*[http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml Receptor in the brain that interacts with chocolate]<br />
<br />
==Chocolate and Health==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html Health benefits of chocolate]<br />
*[http://www.sciencenews.org/view/generic/id/6462/title/Can_Chocolate_Fight_Diabetes%2C_Too%3F Chocolate as a drug for Diabetes]<br />
*[http://pubs.acs.org/cen/whatstuff/stuff/7849sci5.html Chemistry of chocolate]<br />
*[http://www.ncbi.nlm.nih.gov/pubmed/15850966 Scientific paper "Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism"]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Truffle_MakingTruffle Making2015-10-15T02:08:32Z<p>LCSofficers: /* Balling and Dipping */</p>
<hr />
<div>[http://how2heroes.com/videos/dessert-and-baked-goods/mits-tea-infused-chocolate-truffles Please click here to see how it's done!] <br />
<br />
You can also see the [[Truffles-Alternate Recipe]] for a softer ganache that works better for high volumes of truffles.<br />
<br />
= Ingredients =<br />
Makes 3-4 dozen truffles<br />
<br />
<u>Ganache</u><br />
- 2 cups chocolate chips<br />
- heavy cream:<br />
1 cup for dark chocolate <br />
2/3 cup for milk chocolate<br />
1/2 cup for white chocolate<br />
- flavoring options:<br />
2 tea bags<br />
1-2 tsp. extract or spices<br />
2-3 tbs. fruit juice/pulp or liqueur<br />
<br />
<u>Dipping</u><br />
- 1 and 1/2 cups additional chocolate chips<br />
<br />
<u>Decoration (optional)</u><br />
- different type of chocolate for drizzling<br />
- coco powder<br />
- minced nuts<br />
- sprinkles<br />
<br />
= Making Ganache =<br />
<br />
1. Set up a double boiler with 2-3 inches of water in the bottom pot. NOTE: the top boiler should never be too hot to touch.<br />
<br />
2. Pour the cream in the top pot, and heat until it begins simmering gently.<br />
<br />
3. Add your flavoring. Note that the final flavor should be slightly more prominent than desired, since the ganache won't be as strong once you add chocolate.<br />
For spice, extract, or zest: add 1-2 tsp. in small intervals, frequently sampling the cream.<br />
For liqueur or fresh fruit juice/pulp: start with less cream and slowly add in 2-3 tbs. Be careful when adding citrus, as the cream is likely to curdle.<br />
For tea: cut 2 teabags and stir in the contents. Let them steep in the cream for 4-5 minutes. Strain out the tea leaves, then return the cream to your double boiler.<br />
<br />
4. Turn the heat to low, then stir in chocolate chips one small handful at a time. Be sure that the existing chocolate is mostly melted before adding another handful.<br />
<br />
5. If the top pot becomes too hot to touch or the chocolate takes on a gritty texture, immediately remove it from heat. Stir vigorously to cool the ganache before adding the rest of your chocolate. (Science: chocolate has six crystalline states, so it must be tempered very carefully if you want smooth and velvety truffles. Otherwise the molecules will separate too quickly, leading to easily melting or crumbly chocolate.)<br />
<br />
6. Once all chips are melted, your ganache should form smooth, quickly disappearing peaks. Remove the top pot from heat and let sit for 5-10 minutes.<br />
<br />
7. Once cool, wipe all the water off the edges of the pot, so it doesn't drip into your chocolate. (Science: when chocolate absorbs moisture, fats and sugar crystals "bloom," or rise to the surface. This leads to a whitish sheen and an oily texture, which you may see on old chocolate bars- it's perfectly safe to eat, though.)<br />
<br />
8. Pour the ganache into a ziplock bag. Place in the freezer for 45-60 minutes, or until the ganache is moldable. If the mixture becomes too solid, let it sit at room temperature until it softens.<br />
<br />
<br />
=Balling and Dipping=<br />
<br />
1. Prepare a baking sheet with wax paper.<br />
<br />
2. Cut off a 3/4" triangle in one corner of the bag. Squeeze out truffles one ball at a time onto the wax paper by pinching the edge of the bag with both hands. For perfect spheres, gently roll the balls between fingertips. If the truffles do not hold their shape, return the ganache to the freezer.<br />
<br />
3. Put the completed baking sheet in the freezer so the ganache balls can harden.<br />
<br />
4. Put aside 5-6 chips from the dipping chocolate. Melt the rest in your double boiler over very low heat. Once the chocolate is mostly melted, remove from heat and stir several minutes until mixture is smooth.<br />
<br />
5. Toss in the extra chocolate chips without stirring. (Science: these "seed crystals" act as a template to ensure the melted chocolate cools into the right crystalline state.)<br />
<br />
6. Using two forks or a candy-dipper, dip your balls in the pot of melted chocolate and place them on a clean sheet of parchment. Be sure to coat the ganache completely, or the truffles won't harden properly.<br />
<br />
7. If you like, you can roll your truffles in cocoa powder, sprinkles, or minced nuts. For an elegant-looking truffle, use a fork to drizzle stripes of melted chocolate on top. Melted white chocolate can easily be dyed with food coloring.<br />
<br />
8. Put the completed truffles into the fridge for 10 minutes, or until hard.<br />
<br />
9. Pick off the bits around the edges, and store your truffles between sheets of wax paper. Unless they are flavored with fruit, they will last in the freezer for up to several months.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=ScienceScience2015-10-15T02:02:02Z<p>LCSofficers: /* Chocolate Science Resources */</p>
<hr />
<div>==Chocolate Science Resources==<br />
* [http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=DIY Hands-on experiments! ]<br />
* [https://drive.google.com/open?id=0B_fNpWPrOUoxMTcxR1g3NGw4S3M Lab for Chocolate Science Poster]<br />
* [https://drive.google.com/open?id=0B_fNpWPrOUoxQURydVFFZXRJVWc Chocolate researcher Naveen Sinha's presentation "Better Physics Through Chocolate"]<br />
* [http://www.exploratorium.edu/exploring/exploring_chocolate/ Exploratorium's online chocolate exhibit]<br />
* [http://www.wired.co.uk/magazine/archive/2010/02/features/tcho-the-chocolate-scientists?page=all Chocolate Scientists from TCHO]<br />
**[http://www.youtube.com/watch?v=Z1_z351lfyc Boing Boing interviews TCHO's chocolate technicians]<br />
* [http://www.hawaiianchocolate.com/ Some chocolate facts and pictures]<br />
*[http://www.thechocolatelife.com/ The Chocolate Life: an online chocoholic community]<br />
*[http://www.scharffenberger.com/beans/journal/ Blog of a Scharffenberger chocolate scientist and cacao bean selector]<br />
* [http://books.google.com/books/about/The_science_of_chocolate.html?id=miv82VGPL9cC Beckett's The Science of Chocolate book]<br />
* [http://www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.html Water and chocolate]<br />
* [http://soft-matter.seas.harvard.edu/index.php/The_Science_of_Chocolate:_interactive_activities_on_phase_transitions,_emulsification,_and_nucleation The Science of Chocolate: interactive activities on phase transitions, emulsification, and nucleation]<br />
<br />
==Chocolate and Current Events==<br />
*[http://news.discovery.com/earth/chocolate-genome-101229.html Mapping the Cacao Genome]<br />
*[http://vision.ucsd.edu/~kbranson/stopchocolateslavery/newsandinformation.html Chocolate and Slave Labor]<br />
*[http://www.ciat.cgiar.org/Newsroom/Documents/news_release_africas_chocolate_meltdown_climate_change_threatens_cocoa_farmers.pdf Effects of Global Warming on Cacao Production] (PDF download)<br />
*[http://www.huffingtonpost.com/2011/07/08/3d-chocolate-printer_n_893381.html 3D Printing with Chocolate]<br />
<br />
=Suggestions from Professor Patti Christie's [http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/ Kitchen Chemistry class]=<br />
<br />
==Cocoa beans==<br />
* [http://www.xocoatl.org/science.htm Botanical classification of cocoa]<br />
* [http://www.foodsci.uoguelph.ca/deicon/chocolate.gif Cocoa bean processing]<br />
<br />
==Chocolate Classifications==<br />
*[http://www.finecooking.com/articles/sorting-out-chocolate.aspx What are different types of chocolate?]<br />
*[http://www.joyofbaking.com/cocoa.html What is the difference between natural and dutch processed cocoa?]<br />
<br />
==Chocolate and the Brain==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_8.html Why do we crave chocolate?]<br />
*[http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml Receptor in the brain that interacts with chocolate]<br />
<br />
==Chocolate and Health==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html Health benefits of chocolate]<br />
*[http://www.sciencenews.org/view/generic/id/6462/title/Can_Chocolate_Fight_Diabetes%2C_Too%3F Chocolate as a drug for Diabetes]<br />
*[http://pubs.acs.org/cen/whatstuff/stuff/7849sci5.html Chemistry of chocolate]<br />
*[http://www.ncbi.nlm.nih.gov/pubmed/15850966 Scientific paper "Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism"]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=ScienceScience2015-10-15T02:01:48Z<p>LCSofficers: /* Chocolate Science Resources */</p>
<hr />
<div>==Chocolate Science Resources==<br />
* [Hands-on experiments! http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=DIY]<br />
* [https://drive.google.com/open?id=0B_fNpWPrOUoxMTcxR1g3NGw4S3M Lab for Chocolate Science Poster]<br />
* [https://drive.google.com/open?id=0B_fNpWPrOUoxQURydVFFZXRJVWc Chocolate researcher Naveen Sinha's presentation "Better Physics Through Chocolate"]<br />
* [http://www.exploratorium.edu/exploring/exploring_chocolate/ Exploratorium's online chocolate exhibit]<br />
* [http://www.wired.co.uk/magazine/archive/2010/02/features/tcho-the-chocolate-scientists?page=all Chocolate Scientists from TCHO]<br />
**[http://www.youtube.com/watch?v=Z1_z351lfyc Boing Boing interviews TCHO's chocolate technicians]<br />
* [http://www.hawaiianchocolate.com/ Some chocolate facts and pictures]<br />
*[http://www.thechocolatelife.com/ The Chocolate Life: an online chocoholic community]<br />
*[http://www.scharffenberger.com/beans/journal/ Blog of a Scharffenberger chocolate scientist and cacao bean selector]<br />
* [http://books.google.com/books/about/The_science_of_chocolate.html?id=miv82VGPL9cC Beckett's The Science of Chocolate book]<br />
* [http://www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.html Water and chocolate]<br />
* [http://soft-matter.seas.harvard.edu/index.php/The_Science_of_Chocolate:_interactive_activities_on_phase_transitions,_emulsification,_and_nucleation The Science of Chocolate: interactive activities on phase transitions, emulsification, and nucleation]<br />
<br />
==Chocolate and Current Events==<br />
*[http://news.discovery.com/earth/chocolate-genome-101229.html Mapping the Cacao Genome]<br />
*[http://vision.ucsd.edu/~kbranson/stopchocolateslavery/newsandinformation.html Chocolate and Slave Labor]<br />
*[http://www.ciat.cgiar.org/Newsroom/Documents/news_release_africas_chocolate_meltdown_climate_change_threatens_cocoa_farmers.pdf Effects of Global Warming on Cacao Production] (PDF download)<br />
*[http://www.huffingtonpost.com/2011/07/08/3d-chocolate-printer_n_893381.html 3D Printing with Chocolate]<br />
<br />
=Suggestions from Professor Patti Christie's [http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/ Kitchen Chemistry class]=<br />
<br />
==Cocoa beans==<br />
* [http://www.xocoatl.org/science.htm Botanical classification of cocoa]<br />
* [http://www.foodsci.uoguelph.ca/deicon/chocolate.gif Cocoa bean processing]<br />
<br />
==Chocolate Classifications==<br />
*[http://www.finecooking.com/articles/sorting-out-chocolate.aspx What are different types of chocolate?]<br />
*[http://www.joyofbaking.com/cocoa.html What is the difference between natural and dutch processed cocoa?]<br />
<br />
==Chocolate and the Brain==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_8.html Why do we crave chocolate?]<br />
*[http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml Receptor in the brain that interacts with chocolate]<br />
<br />
==Chocolate and Health==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html Health benefits of chocolate]<br />
*[http://www.sciencenews.org/view/generic/id/6462/title/Can_Chocolate_Fight_Diabetes%2C_Too%3F Chocolate as a drug for Diabetes]<br />
*[http://pubs.acs.org/cen/whatstuff/stuff/7849sci5.html Chemistry of chocolate]<br />
*[http://www.ncbi.nlm.nih.gov/pubmed/15850966 Scientific paper "Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism"]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Main_PageMain Page2015-10-15T01:53:17Z<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 />
==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=ScienceScience2015-10-15T01:53:05Z<p>LCSofficers: /* Chocolate Science Resources */</p>
<hr />
<div>==Chocolate Science Resources==<br />
* <font color=red>upload LCS poster<br />
* upload 2 ppts: Naveen's and Anna's</font color=red><br />
* [http://www.exploratorium.edu/exploring/exploring_chocolate/ Exploratorium's online chocolate exhibit]<br />
* [http://www.wired.co.uk/magazine/archive/2010/02/features/tcho-the-chocolate-scientists?page=all Chocolate Scientists from TCHO]<br />
**[http://www.youtube.com/watch?v=Z1_z351lfyc Boing Boing interviews TCHO's chocolate technicians]<br />
* [http://www.hawaiianchocolate.com/ Some chocolate facts and pictures]<br />
*[http://www.thechocolatelife.com/ The Chocolate Life: an online chocoholic community]<br />
*[http://www.scharffenberger.com/beans/journal/ Blog of a Scharffenberger chocolate scientist and cacao bean selector]<br />
* [http://books.google.com/books/about/The_science_of_chocolate.html?id=miv82VGPL9cC Beckett's The Science of Chocolate book]<br />
* [http://www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.html Water and chocolate]<br />
* [http://soft-matter.seas.harvard.edu/index.php/The_Science_of_Chocolate:_interactive_activities_on_phase_transitions,_emulsification,_and_nucleation The Science of Chocolate: interactive activities on phase transitions, emulsification, and nucleation]<br />
<br />
==Chocolate and Current Events==<br />
*[http://news.discovery.com/earth/chocolate-genome-101229.html Mapping the Cacao Genome]<br />
*[http://vision.ucsd.edu/~kbranson/stopchocolateslavery/newsandinformation.html Chocolate and Slave Labor]<br />
*[http://www.ciat.cgiar.org/Newsroom/Documents/news_release_africas_chocolate_meltdown_climate_change_threatens_cocoa_farmers.pdf Effects of Global Warming on Cacao Production] (PDF download)<br />
*[http://www.huffingtonpost.com/2011/07/08/3d-chocolate-printer_n_893381.html 3D Printing with Chocolate]<br />
<br />
=Suggestions from Professor Patti Christie's [http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/ Kitchen Chemistry class]=<br />
<br />
==Cocoa beans==<br />
* [http://www.xocoatl.org/science.htm Botanical classification of cocoa]<br />
* [http://www.foodsci.uoguelph.ca/deicon/chocolate.gif Cocoa bean processing]<br />
<br />
==Chocolate Classifications==<br />
*[http://www.finecooking.com/articles/sorting-out-chocolate.aspx What are different types of chocolate?]<br />
*[http://www.joyofbaking.com/cocoa.html What is the difference between natural and dutch processed cocoa?]<br />
<br />
==Chocolate and the Brain==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_8.html Why do we crave chocolate?]<br />
*[http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml Receptor in the brain that interacts with chocolate]<br />
<br />
==Chocolate and Health==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html Health benefits of chocolate]<br />
*[http://www.sciencenews.org/view/generic/id/6462/title/Can_Chocolate_Fight_Diabetes%2C_Too%3F Chocolate as a drug for Diabetes]<br />
*[http://pubs.acs.org/cen/whatstuff/stuff/7849sci5.html Chemistry of chocolate]<br />
*[http://www.ncbi.nlm.nih.gov/pubmed/15850966 Scientific paper "Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism"]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=ScienceScience2015-10-15T01:16:03Z<p>LCSofficers: /* Chocolate Science Resources */</p>
<hr />
<div>==Chocolate Science Resources==<br />
* <font color=red>upload LCS poster<br />
* upload 2 ppts: Naveen's and Anna's</font color=red><br />
* [http://www.exploratorium.edu/exploring/exploring_chocolate/ Exploratorium's online chocolate exhibit]<br />
* [http://www.wired.co.uk/magazine/archive/2010/02/features/tcho-the-chocolate-scientists?page=all Chocolate Scientists from TCHO]<br />
**[http://www.youtube.com/watch?v=Z1_z351lfyc Boing Boing interviews TCHO's chocolate technicians]<br />
* [http://www.hawaiianchocolate.com/ Some chocolate facts and pictures]<br />
*[http://www.thechocolatelife.com/ The Chocolate Life: an online chocoholic community]<br />
*[http://www.scharffenberger.com/beans/journal/ Blog of a Scharffenberger chocolate scientist and cacao bean selector]<br />
* [http://books.google.com/books/about/The_science_of_chocolate.html?id=miv82VGPL9cC Beckett's The Science of Chocolate book]<br />
* [http://www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.html Water and chocolate]<br />
<br />
==Chocolate and Current Events==<br />
*[http://news.discovery.com/earth/chocolate-genome-101229.html Mapping the Cacao Genome]<br />
*[http://vision.ucsd.edu/~kbranson/stopchocolateslavery/newsandinformation.html Chocolate and Slave Labor]<br />
*[http://www.ciat.cgiar.org/Newsroom/Documents/news_release_africas_chocolate_meltdown_climate_change_threatens_cocoa_farmers.pdf Effects of Global Warming on Cacao Production] (PDF download)<br />
*[http://www.huffingtonpost.com/2011/07/08/3d-chocolate-printer_n_893381.html 3D Printing with Chocolate]<br />
<br />
=Suggestions from Professor Patti Christie's [http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/ Kitchen Chemistry class]=<br />
<br />
==Cocoa beans==<br />
* [http://www.xocoatl.org/science.htm Botanical classification of cocoa]<br />
* [http://www.foodsci.uoguelph.ca/deicon/chocolate.gif Cocoa bean processing]<br />
<br />
==Chocolate Classifications==<br />
*[http://www.finecooking.com/articles/sorting-out-chocolate.aspx What are different types of chocolate?]<br />
*[http://www.joyofbaking.com/cocoa.html What is the difference between natural and dutch processed cocoa?]<br />
<br />
==Chocolate and the Brain==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_8.html Why do we crave chocolate?]<br />
*[http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml Receptor in the brain that interacts with chocolate]<br />
<br />
==Chocolate and Health==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html Health benefits of chocolate]<br />
*[http://www.sciencenews.org/view/generic/id/6462/title/Can_Chocolate_Fight_Diabetes%2C_Too%3F Chocolate as a drug for Diabetes]<br />
*[http://pubs.acs.org/cen/whatstuff/stuff/7849sci5.html Chemistry of chocolate]<br />
*[http://www.ncbi.nlm.nih.gov/pubmed/15850966 Scientific paper "Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism"]</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Finals_CocoaFinals Cocoa2014-11-03T22:15:03Z<p>LCSofficers: /* Preparation */</p>
<hr />
<div>==Preparation==<br />
a. '''Reserve a space.''' Do so a month or more in advance. You can maybe do it last minute, but if you can avoid it, avoid it. Make sure you have access to power outlets. Student center often receives many non-students, though Lobby 10 seems to receive less overall, and is far away from the milk and lab space. First floor of the Z-center receives very few people until exams end and then there is an overwhelming flux. <br />
<br />
b. Shop for needed supplies – milk, ice, foam cups, and sponges. Ask previous person how much is needed as there may be some left over. The supplies can be obtained at LeVerdes. The milk is ~$4/gallon.<br />
<br />
c. Dress the part - if you have LCS logo wear, this is a good time to wear it! <br />
<br />
d. Get supplies from the LCS in Walker 50-320. Ask someone if you don't know the combination. Bring the following over to Lobby 10 by 11:30 am: <br />
*blue cooler<br />
*foam cups<br />
*dark and milk chocolate from the large white container in the large refrigerator<br />
*a bottle of vanilla extract and a bottle of cinnamon<br />
*portable burner and crock-pot<br />
*saucepan (half of the double boiler)<br />
*measuring spoons, two wooden spoons, a ladle, <br />
*a power strip, tape, and LCS sign. <br />
There is a large dolly that will hold almost everything. If the elevator in Walker is not available due to exams, two people are needed to get the supplies. <br />
<br />
e. Put ice and milk in the blue cooler, otherwise the SLP will kick us out.<br />
<br />
==Cocoa Recipe==<br />
1 gallon of milk<br />
*Heat milk to boiling in saucepan on portable burner, stir or milk will burn.<br />
*Transfer hot milk to slow cooker and add other ingredients.<br />
2-3 cups of chocolate chips, stirred into the pot. If the dark chips are bitter, use up to one half milk chocolate chips. <br />
2 tbsp of vanilla<br />
<br />
Set out a few cups of cocoa and welcome students passing by to have a cup of cocoa. It is amazing to observe the number of students that don't notice delicious free hot cocoa unless you catch their attention and direct them to it. <br />
<br />
Advise the students to try adding cinnamon for a different flavor.<br />
<br />
==Clean up==<br />
a. Start cleaning up around 1:15 pm – unplugging the burner, taking out the last few drops of cocoa, etc. Be prepared for a rush just before the 1:30 finals start.<br />
<br />
b. Take turns cleaning up the crock-pot, burner, etc in the EC kitchen in Talbot, or a bathroom along the Infinite.<br />
<br />
c. Load the stuff into the cart and bring it back to the office in Walker.<br />
<br />
==Notes==<br />
*During Spring 2006 finals went through about 6 gallons of milk per day. During Fall 2006 finals went through 2 gallons of milk per day.</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Past_EventsPast Events2014-11-03T22:03:34Z<p>LCSofficers: /* List of events from 2010-2011 */</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 Ressource 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)</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=More_Information_for_the_TreasurerMore Information for the Treasurer2014-11-03T21:44:59Z<p>LCSofficers: /* Responsibilities */</p>
<hr />
<div>=Job Description= <br />
Keep our funding up to date by submitting applications to Finboard by deadlines. Handle reimbursements to people after events or purchases. They should give the receipts to you and you will take them to the Student Life Programs Office on the 5th floor of the student center and fill out forms for reimbursements.<br />
<br />
=Responsibilities=<br />
Maintain the Laboratory for Chocolate Science's financial records<br><br />
Reimburse members for expenses paid out-of-pocket for the club's sake<br><br />
Submit financial applications to the UA inboard<br><br />
<br />
==Budgets==<br />
Budgets for Summer/Fall and IAP/Spring:<br><br />
Deadline for Summer Fall: Beginning of May<br><br />
Deadline for IAP/Spring: End of November<br><br />
Look here for application and exact dates: http://web.mit.edu/finboard/www/<br />
<br />
==Reimbursements== <br />
Go to Atlas.mit.edu (need working certificates)<br />
On the top-left, in the Menu box, select Full Catalog<br />
Under Manage Reimbursements (RFPs), select Reimbursement<br />
Input the name of the student receiving reimbursement for their purchase, if non-MIT, contact a previous treasurer or contact the SAO staff for information.<br />
Fill out the form and send to the appropriate receiver in the SAO office (sorry, it changes every now and then. October 2014 it's Mary Mango)<br />
You will need electronic copies of the receipts. <br />
'''Evidence of ''what was purchased'','' how it was purchased'', and the ''amount'' of the purchase is required for a reimbursement''. <br />
Once the RFP is sent, print it, attach the physical receipts, and go to the Student Activities Office on the 5th floor of the student center. Put the RFP in the indicated slot. SAO closes at 5pm on weekdays and isn't open on Weekends. When closed, you can put the RFP in the slot in the door. Make sure you staple it, they hate it when you use a paperclip or something. It should be stapled. The staff there are extremely nice and helpful. <br />
<br />
==Things to do==<br />
*Become a financial signatory by having a current officer assign you as one at <br />
http://web.mit.edu/asa/www/asa-db.shtml<br />
<br />
*Request online account access<br />
http://web.mit.edu/slp/money/authorization.shtml<br />
<br />
Data Warehouse access request form, Roles Database authorization <br />
<br />
*Sign up to get training at http://web.mit.edu/slp/money/training.shtml</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=More_Information_for_the_TreasurerMore Information for the Treasurer2014-11-03T21:43:55Z<p>LCSofficers: /* Responsibilities */</p>
<hr />
<div>=Job Description= <br />
Keep our funding up to date by submitting applications to Finboard by deadlines. Handle reimbursements to people after events or purchases. They should give the receipts to you and you will take them to the Student Life Programs Office on the 5th floor of the student center and fill out forms for reimbursements.<br />
<br />
=Responsibilities=<br />
Maintain the Laboratory for Chocolate Science's financial records<br />
Reimburse members for expenses paid out-of-pocket for the club's sake<br />
Submit financial applications to the UA finboard<br />
<br />
==Budgets==<br />
Budgets for Summer/Fall and IAP/Spring:<br><br />
Deadline for Summer Fall: Beginning of May<br><br />
Deadline for IAP/Spring: End of November<br><br />
Look here for application and exact dates: http://web.mit.edu/finboard/www/<br />
<br />
==Reimbursements== <br />
Go to Atlas.mit.edu (need working certificates)<br />
On the top-left, in the Menu box, select Full Catalog<br />
Under Manage Reimbursements (RFPs), select Reimbursement<br />
Input the name of the student receiving reimbursement for their purchase, if non-MIT, contact a previous treasurer or contact the SAO staff for information.<br />
Fill out the form and send to the appropriate receiver in the SAO office (sorry, it changes every now and then. October 2014 it's Mary Mango)<br />
You will need electronic copies of the receipts. <br />
'''Evidence of ''what was purchased'','' how it was purchased'', and the ''amount'' of the purchase is required for a reimbursement''. <br />
Once the RFP is sent, print it, attach the physical receipts, and go to the Student Activities Office on the 5th floor of the student center. Put the RFP in the indicated slot. SAO closes at 5pm on weekdays and isn't open on Weekends. When closed, you can put the RFP in the slot in the door. Make sure you staple it, they hate it when you use a paperclip or something. It should be stapled. The staff there are extremely nice and helpful. <br />
<br />
==Things to do==<br />
*Become a financial signatory by having a current officer assign you as one at <br />
http://web.mit.edu/asa/www/asa-db.shtml<br />
<br />
*Request online account access<br />
http://web.mit.edu/slp/money/authorization.shtml<br />
<br />
Data Warehouse access request form, Roles Database authorization <br />
<br />
*Sign up to get training at http://web.mit.edu/slp/money/training.shtml</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=More_Information_for_the_TreasurerMore Information for the Treasurer2014-11-03T21:30:06Z<p>LCSofficers: /* Job Description */</p>
<hr />
<div>=Job Description= <br />
Keep our funding up to date by submitting applications to Finboard by deadlines. Handle reimbursements to people after events or purchases. They should give the receipts to you and you will take them to the Student Life Programs Office on the 5th floor of the student center and fill out forms for reimbursements.<br />
<br />
=Responsibilities=<br />
==Budgets==<br />
Budgets for Summer/Fall and IAP/Spring:<br><br />
Deadline for Summer Fall: Beginning of May<br><br />
Deadline for IAP/Spring: End of November<br><br />
Look here for application and exact dates: http://web.mit.edu/finboard/www/<br />
<br />
==Reimbursements== <br />
Go to the Student Life Programs Office on the 5th floor of the student center. Inside the door to the right in a small shelf area are the forms. The blue Finance Board Expense Vouchers are for paying for or getting reimbursed for items on the budget. The green Student Activities Expense Vouchers are from our main account and for things not in our budget. There are also forms to deposit money into our main account. The person getting reimbursed can not be the financial signatory. Put in the email of the person who needs to pick up the check and they will contact them when it is ready. <br />
<br />
==Things to do==<br />
*Become a financial signatory by having a current officer assign you as one at <br />
http://web.mit.edu/asa/www/asa-db.shtml<br />
<br />
*Request online account access<br />
http://web.mit.edu/slp/money/authorization.shtml<br />
<br />
Data Warehouse access request form, Roles Database authorization <br />
<br />
*Sign up to get training at http://web.mit.edu/slp/money/training.shtml</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=DIYDIY2014-03-03T00:49:34Z<p>LCSofficers: /* Chocolate Tasting */</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 />
==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=DIYDIY2014-03-03T00:48:02Z<p>LCSofficers: /* =Insulating properties of chocolate */</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 />
==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 />
=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=DIYDIY2014-03-03T00:47:53Z<p>LCSofficers: /* Crystallization Demos */</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 />
==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 />
=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=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:53:26Z<p>LCSofficers: /* Brunch Menu (provided by Parents' Weekend organizers and Broadway Gourmet) */</p>
<hr />
<div>=What is it?=<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
=Notes from Fall 2010=<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza<br />
- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Brunch Menu (provided by Parents' Weekend organizers and Broadway Gourmet)==<br />
''Hot Savory Breakfast with Decadent Chocolate''<br />
Saturday, October 16th, 2010<br />
2nd Floor Student Center, Lobdell Dining Hall<br />
<br />
7:30am delivery, 260 guests<br />
<br />
Eleven dollars and twenty six cents per guest<br />
* Includes set up<br />
* biodegradable paper goods, linens<br />
<br />
Sunrise<br />
* An assortment of freshly baked chocolate croissants, chocolate muffins & chocolate tea breads<br />
* Seasonal Fresh Fruit<br />
* Tasteful, elegant presentation of the freshest seasonal fruit thinly sliced and impressively arranged<br />
Frittata<br />
* A creamy mix of eggs and various toppings, baked to perfection<br />
Broadway Gourmet Fair Trade Coffee Service<br />
* Includes Herbal Teas<br />
* Served with bulk milk, soy milk, cream, and assorted sugar and sweeteners<br />
Broadway Hot Chocolate<br />
* Creamy hand-melted hot chocolate for the perfect treat<br />
Assorted Cold Beverages<br />
<br />
=Volunteer Recruitment Email=<br />
Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
<br />
1) Chocolate Prep<br />
* When: Friday, October 14, 7:30-8:30pm<br />
* Where: Student Center, room TBA<br />
* What: Come chat with a few officers and break chocolate into sample sized pieces<br />
* Why: Chocolate!<br />
<br />
2) Serving Chocolate at the Breakfast<br />
* When: Saturday, October 15, 7:30-10am<br />
* Where: Lobdell Dining Hall, Student Center<br />
* What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
* Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along! If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know! We need your help and enthusiasm about chocolate!<br />
<br />
Thanks!<br />
<br />
Naomi</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:52:47Z<p>LCSofficers: </p>
<hr />
<div>=What is it?=<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
=Notes from Fall 2010=<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza<br />
- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Brunch Menu (provided by Parents' Weekend organizers and Broadway Gourmet)==<br />
''Hot Savory Breakfast with Decadent Chocolate<br />
Saturday, October 16th, 2010<br />
2nd Floor Student Center, Lobdell Dining Hall<br />
7:30am delivery, 260 guests<br />
Eleven dollars and twenty six cents per guest<br />
* Includes set up<br />
* biodegradable paper goods, linens<br />
''<br />
<br />
Sunrise<br />
* An assortment of freshly baked chocolate croissants, chocolate muffins & chocolate tea breads<br />
* Seasonal Fresh Fruit<br />
* Tasteful, elegant presentation of the freshest seasonal fruit thinly sliced and impressively arranged<br />
Frittata<br />
* A creamy mix of eggs and various toppings, baked to perfection<br />
Broadway Gourmet Fair Trade Coffee Service<br />
* Includes Herbal Teas<br />
* Served with bulk milk, soy milk, cream, and assorted sugar and sweeteners<br />
Broadway Hot Chocolate<br />
* Creamy hand-melted hot chocolate for the perfect treat<br />
Assorted Cold Beverages<br />
<br />
<br />
=Volunteer Recruitment Email=<br />
Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
<br />
1) Chocolate Prep<br />
* When: Friday, October 14, 7:30-8:30pm<br />
* Where: Student Center, room TBA<br />
* What: Come chat with a few officers and break chocolate into sample sized pieces<br />
* Why: Chocolate!<br />
<br />
2) Serving Chocolate at the Breakfast<br />
* When: Saturday, October 15, 7:30-10am<br />
* Where: Lobdell Dining Hall, Student Center<br />
* What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
* Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along! If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know! We need your help and enthusiasm about chocolate!<br />
<br />
Thanks!<br />
<br />
Naomi</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:51:38Z<p>LCSofficers: </p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza<br />
- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Brunch Menu (provided by Parents' Weekend organizers and Broadway Gourmet)==<br />
''Hot Savory Breakfast with Decadent Chocolate<br />
Saturday, October 16th, 2010<br />
2nd Floor Student Center, Lobdell Dining Hall<br />
7:30am delivery, 260 guests<br />
Eleven dollars and twenty six cents per guest<br />
* Includes set up<br />
* biodegradable paper goods, linens<br />
''<br />
<br />
Sunrise<br />
* An assortment of freshly baked chocolate croissants, chocolate muffins & chocolate tea breads<br />
* Seasonal Fresh Fruit<br />
* Tasteful, elegant presentation of the freshest seasonal fruit thinly sliced and impressively arranged<br />
Frittata<br />
* A creamy mix of eggs and various toppings, baked to perfection<br />
Broadway Gourmet Fair Trade Coffee Service<br />
* Includes Herbal Teas<br />
* Served with bulk milk, soy milk, cream, and assorted sugar and sweeteners<br />
Broadway Hot Chocolate<br />
* Creamy hand-melted hot chocolate for the perfect treat<br />
Assorted Cold Beverages<br />
<br />
<br />
==Sample Volunteer Recruitment Email==<br />
Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
<br />
1) Chocolate Prep<br />
* When: Friday, October 14, 7:30-8:30pm<br />
* Where: Student Center, room TBA<br />
* What: Come chat with a few officers and break chocolate into sample sized pieces<br />
* Why: Chocolate!<br />
<br />
2) Serving Chocolate at the Breakfast<br />
* When: Saturday, October 15, 7:30-10am<br />
* Where: Lobdell Dining Hall, Student Center<br />
* What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
* Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along! If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know! We need your help and enthusiasm about chocolate!<br />
<br />
Thanks!<br />
<br />
Naomi</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:33:51Z<p>LCSofficers: /* Sample Volunteer Recruitment Email */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza-- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Sample Volunteer Recruitment Email==<br />
Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
<br />
1) Chocolate Prep<br />
- When: Friday, October 14, 7:30-8:30pm<br />
- Where: Student Center, room TBA<br />
- What: Come chat with a few officers and break chocolate into sample sized pieces<br />
- Why: Chocolate!<br />
<br />
2) Serving Chocolate at the Breakfast<br />
- When: Saturday, October 15, 7:30-10am<br />
- Where: Lobdell Dining Hall, Student Center<br />
- What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
- Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along! If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know! We need your help and enthusiasm about chocolate!<br />
<br />
Thanks!<br />
<br />
Naomi</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:33:38Z<p>LCSofficers: /* Sample Volunteer Recruitment Email */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza-- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Sample Volunteer Recruitment Email==<br />
Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
- When: Friday, October 14, 7:30-8:30pm<br />
- Where: Student Center, room TBA<br />
- What: Come chat with a few officers and break chocolate into sample sized pieces<br />
- Why: Chocolate!<br />
<br />
2) Serving Chocolate at the Breakfast<br />
- When: Saturday, October 15, 7:30-10am<br />
- Where: Lobdell Dining Hall, Student Center<br />
- What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
- Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along! If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know! We need your help and enthusiasm about chocolate!<br />
<br />
Thanks!<br />
<br />
Naomi</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:33:15Z<p>LCSofficers: /* Sample Volunteer Recruitment Email */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza-- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Sample Volunteer Recruitment Email==<br />
''Hi Chocolatiers,<br />
<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
- When: Friday, October 14, 7:30-8:30pm<br />
- Where: Student Center, room TBA<br />
- What: Come chat with a few officers and break chocolate into sample sized pieces<br />
- Why: Chocolate!<br />
<br />
2) Serving Chocolate at the Breakfast<br />
- When: Saturday, October 15, 7:30-10am<br />
- Where: Lobdell Dining Hall, Student Center<br />
- What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
- Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along! If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know! We need your help and enthusiasm about chocolate!<br />
<br />
Thanks!<br />
<br />
Naomi<br />
''</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:30:26Z<p>LCSofficers: /* Shopping List and Budget */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza-- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Sample Volunteer Recruitment Email==<br />
''Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
When: Friday, October 14, 7:30-8:30pm<br />
Where: Student Center, room TBA<br />
What: Come chat with a few officers and break chocolate into sample sized pieces<br />
Why: Chocolate!<br />
2) Serving Chocolate at the Breakfast<br />
When: Saturday, October 15, 7:30-10am<br />
Where: Lobdell Dining Hall, Student Center<br />
What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along!<br />
If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know!<br />
We need your help and enthusiasm about chocolate!<br />
Thanks!<br />
Naomi<br />
''</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:30:03Z<p>LCSofficers: /* Shopping List and Budget */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza-- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Sample Volunteer Recruitment Email==<br />
''Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
When: Friday, October 14, 7:30-8:30pm<br />
Where: Student Center, room TBA<br />
What: Come chat with a few officers and break chocolate into sample sized pieces<br />
Why: Chocolate!<br />
2) Serving Chocolate at the Breakfast<br />
When: Saturday, October 15, 7:30-10am<br />
Where: Lobdell Dining Hall, Student Center<br />
What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along!<br />
If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know!<br />
We need your help and enthusiasm about chocolate!<br />
Thanks!<br />
Naomi<br />
''</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:29:38Z<p>LCSofficers: /* Shopping List and Budget */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
<br />
''Does anyone have the actual budget with amounts of chocolate from last year? Could be useful!''<br />
<br />
Food provided in 2010:<br />
- dark, milk, and white chocolate fondue (chocolate + double-boiler + hot-plates)<br />
- samples of gourmet chocolate (ordered in bulk from Kallari, Equal Exchange, Madécasse, and Taza-- we ordered the "sample sqaures" from Taza, and everything else was bulk orders of bars) and signs talking about each chocolate sample<br />
- hot chocolate<br />
<br />
Science-y stuff from 2010:<br />
- chocolate science poster<br />
- Theo the cacao pod<br />
- samples of cacao beans<br />
- GIANT cacao pod poster<br />
- lab coats and T-shirts<br />
- chocolate tasting guides (either written in handouts, or explained by volunteers walking around)<br />
<br />
Prices keep changing, so you'll have to figure that one out yourself.<br />
<br />
==Sample Volunteer Recruitment Email==<br />
''Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
When: Friday, October 14, 7:30-8:30pm<br />
Where: Student Center, room TBA<br />
What: Come chat with a few officers and break chocolate into sample sized pieces<br />
Why: Chocolate!<br />
2) Serving Chocolate at the Breakfast<br />
When: Saturday, October 15, 7:30-10am<br />
Where: Lobdell Dining Hall, Student Center<br />
What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along!<br />
If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know!<br />
We need your help and enthusiasm about chocolate!<br />
Thanks!<br />
Naomi<br />
''</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2013-07-09T07:17:25Z<p>LCSofficers: /* What is it? */</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
Here's a sample description that we sent the Parents' Weekend organizers:<br />
<br />
<i> Gather your family for a buffet breakfast featuring MIT’s Lab for Chocolate Science. With the help of the lab members, you can begin your day by enjoying theobromines and phenethylamines--without any prior experience in molecular gastronomy! The lab is always happy to get into some chocolate-making details--like the economics of vanilla beans, truffle-making, or life on a cacao farm--if you ask the right questions. Find them at the table with the chocolate. </i><br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
.....<br />
<br />
<br />
==Sample Volunteer Recruitment Email==<br />
''Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
When: Friday, October 14, 7:30-8:30pm<br />
Where: Student Center, room TBA<br />
What: Come chat with a few officers and break chocolate into sample sized pieces<br />
Why: Chocolate!<br />
2) Serving Chocolate at the Breakfast<br />
When: Saturday, October 15, 7:30-10am<br />
Where: Lobdell Dining Hall, Student Center<br />
What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along!<br />
If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know!<br />
We need your help and enthusiasm about chocolate!<br />
Thanks!<br />
Naomi<br />
''</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Family_Weekend_BrunchFamily Weekend Brunch2012-09-07T18:11:40Z<p>LCSofficers: Created page with "==What is it?== In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club. ==Notes from Fall 2010== Around October 15, set up a booth at ..."</p>
<hr />
<div>==What is it?==<br />
In mid-October for MIT Parents' Weekend, we serve chocolate and get people excited about our club.<br />
<br />
==Notes from Fall 2010==<br />
Around October 15, set up a booth at the end of the buffet table with chocolate fondue (to pour over the nuts and fruits provided by Alycen), gourmet chocolate samples (Kallari, Equal Exchange, etc), and a poster about chocolate science (which needs to be re-printed). We provided chocolate to about 260 parents and students, and got reimbursed about $100 for supplies. We had 2-4 volunteers around at any given time to discuss chocolate science and show off Theo the cacao pod. We put up our Chocolate Science poster on an easel and hung the Giant Cacao Pod poster over the table.<br />
<br />
The previous few years, we held a much smaller pancakes-and-waffles event and made all the food ourselves for ~60 people. Since this was so popular, the Family Weekend people wanted to make it bigger, sanitary, more official, and easier for us to organize-- which is why we only served chocolate last year and let the caterers take care of all the food.<br />
<br />
==Shopping List and Budget==<br />
.....<br />
<br />
<br />
==Sample Volunteer Recruitment Email==<br />
''Hi Chocolatiers,<br />
<br />
Are you an early riser? Would you like a free continental breakfast? Do you like parents?<br />
We have an event coming up next weekend, and we'd love your enthusiastic help! Free chocolate is involved, of course!<br />
<br />
The Lab for Chocolate Science is hosting a Breakfast+Chocolate event next Sunday, October 15, for Family Weekend. MIT is providing the food, and the LCS is providing the chocolate. :)<br />
<br />
There are two ways you can help:<br />
1) Chocolate Prep<br />
When: Friday, October 14, 7:30-8:30pm<br />
Where: Student Center, room TBA<br />
What: Come chat with a few officers and break chocolate into sample sized pieces<br />
Why: Chocolate!<br />
2) Serving Chocolate at the Breakfast<br />
When: Saturday, October 15, 7:30-10am<br />
Where: Lobdell Dining Hall, Student Center<br />
What: Learn how to make gourmet chocolate fondue and serve it to hungry parents<br />
Why: Free Breakfast (yes, the same one the parents are paying for!), and Chocolate!<br />
<br />
No previous knowledge of chocolate science required. You'll pick it up as we go along!<br />
If you can make both times, that would be great, since you'll be able to see the results of your prep work.<br />
<br />
If you're available for one or both shifts, please reply to ____ and let us know!<br />
We need your help and enthusiasm about chocolate!<br />
Thanks!<br />
Naomi<br />
''</div>LCSofficershttp://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=ScienceScience2012-02-14T22:50:37Z<p>LCSofficers: </p>
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<div>==Chocolate Science Resources==<br />
* <font color=red>upload LCS poster<br />
* upload 2 ppts: Naveen's and Anna's</font color=red><br />
* [http://www.exploratorium.edu/exploring/exploring_chocolate/ Exploratorium's online chocolate exhibit]<br />
* [http://www.wired.co.uk/magazine/archive/2010/02/features/tcho-the-chocolate-scientists?page=all Chocolate Scientists from TCHO]<br />
**[http://www.youtube.com/watch?v=Z1_z351lfyc Boing Boing interviews TCHO's chocolate technicians]<br />
* [http://www.hawaiianchocolate.com/ Some chocolate facts and pictures]<br />
*[http://www.thechocolatelife.com/ The Chocolate Life: an online chocoholic community]<br />
*[http://www.scharffenberger.com/beans/journal/ Blog of a Scharffenberger chocolate scientist and cacao bean selector]<br />
* [http://books.google.com/books/about/The_science_of_chocolate.html?id=miv82VGPL9cC Beckett's The Science of Chocolate book]<br />
<br />
==Chocolate and Current Events==<br />
*[http://news.discovery.com/earth/chocolate-genome-101229.html Mapping the Cacao Genome]<br />
*[http://vision.ucsd.edu/~kbranson/stopchocolateslavery/newsandinformation.html Chocolate and Slave Labor]<br />
*[http://www.ciat.cgiar.org/Newsroom/Documents/news_release_africas_chocolate_meltdown_climate_change_threatens_cocoa_farmers.pdf Effects of Global Warming on Cacao Production] (PDF download)<br />
*[http://www.huffingtonpost.com/2011/07/08/3d-chocolate-printer_n_893381.html 3D Printing with Chocolate]<br />
<br />
=Suggestions from Professor Patti Christie's [http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/ Kitchen Chemistry class]=<br />
<br />
==Cocoa beans==<br />
* [http://www.xocoatl.org/science.htm Botanical classification of cocoa]<br />
* [http://www.foodsci.uoguelph.ca/deicon/chocolate.gif Cocoa bean processing]<br />
<br />
==Chocolate Classifications==<br />
*[http://www.finecooking.com/articles/sorting-out-chocolate.aspx What are different types of chocolate?]<br />
*[http://www.joyofbaking.com/cocoa.html What is the difference between natural and dutch processed cocoa?]<br />
<br />
==Chocolate and the Brain==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_8.html Why do we crave chocolate?]<br />
*[http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml Receptor in the brain that interacts with chocolate]<br />
<br />
==Chocolate and Health==<br />
*[http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html Health benefits of chocolate]<br />
*[http://www.sciencenews.org/view/generic/id/6462/title/Can_Chocolate_Fight_Diabetes%2C_Too%3F Chocolate as a drug for Diabetes]<br />
*[http://pubs.acs.org/cen/whatstuff/stuff/7849sci5.html Chemistry of chocolate]<br />
*[http://www.ncbi.nlm.nih.gov/pubmed/15850966 Scientific paper "Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism"]</div>LCSofficers