Request workshop
The main objective of this informative workshop is to make known the science hidden in a chocolate bar. Chocolate turns out to be an ideal instrument to talk about different concepts related to biology, chemistry, material science, archeology and history. This allows in a playful and attractive way to relate the sciences to the world around us, which undoubtedly favors the learning of these.
In it, answers will be given to a series of questions: what is cocoa, where does it come from, its characteristics, its uses throughout history and what is the incredible process that follows from its harvesting until its transformation into the delicious chocolate, which has so many followers all over the planet.
The workshop will consist of an explanation, accompanied by photographs, that will address the biological characteristics of cocoa, its historical use and the chemical transformations that occur during the chocolate making process.
During the explanation, students will participate in this tour as they will be shown the raw material (seeds) and the intermediate products (cocoa paste, cocoa butter, cocoa powder). You will also be able to taste, from the five senses, the cocoa paste and the different types of chocolates, to identify the primary flavors and check the organoleptic evolution that is taking place, as well as the differences between the different types of chocolates.
| Target audience: | Secondary school, vocational training and baccalaureate students |
| Maximum number of attendees: | 30 |
| Place: | At the educational centre |
| Duration: | 1h 30m |
Social networks
- @FacQuimicaUVEG
- @CdCienciaUV
- @MednightGTS
Request workshop
This activity is co-funded by the Spanish Foundation for Science and Technology and the Ministry of Science and Innovation.
