Science of Chocolate, 30 min Skype
I have literally taught the undergraduate course on the Science of Chocolate and would love nothing more than to have an in depth discussion with you about the origins of chocolate, its components, and how best to work with this ingredient to impress your friends. Depending on your interest, we can discuss the physics of transformation in depth. I am also more than happy to give advice for experiments or fun recipes, and can happily discuss other food science processes.
Training & Qualifications
I taught the Johns Hopkins course 'The Science of Chocolate', which was very well received by undergraduates. I have degrees in physics, engineering, and am a self taught baker.
Availability & Preferences
I am usually free on weekends, but it varies.