Chocolate is a complex system that blends science and art. Look deep into the creation of your sweet obsession with physicist Naveen Sinha and The Mast Brothers. Investigate the physics that leads to chocolate mastery, as well as the fascinating experiments that yield new understanding. Go behind the scenes of The Mast Brothers’ artisanal chocolate-making facilities and use all five senses (especially taste!) to comprehend the scientific processes that turn the seed of a cacao tree into a delicious indulgence.
AGE 21 AND OVER ONLY
This program is part of the Scientific Kitchen Series - Intimate, hands-on, food-meets-science workshops behind the scenes at New York’s most exclusive kitchens and laboratories.
Rick and Michael Mast are the co-founders and head chocolate makers of Mast Brothers Chocolate, a bean-to-bar chocolate making company located in Brooklyn. They are involved in every aspect of the process, from roasting and grinding the beans to aging the chocolate and molding the bars. Their recipes and story, published in “Mast Brothers Chocolate: A Family Cookbook,” won the 2014 cookbook award from the International Association of Culinary Professionals. Mast Brothers Chocolate is available in over 800 locations and served by many chefs, including Thomas Keller, Heston Blumenthal, and Alice Waters.
Naveen Sinha uses analogies from cooking to teach science. He has served as Teaching Fellow for the Science and Cooking course at Harvard University, helping illuminate the science of cocktails, the mathematics of cookie recipes, and the physics of chocolate. As the first fellow for Harvard’s course, he worked behind the scenes to manage a team of a dozen teaching fellows, lead lab sections, and prepare samples for hundreds of hungry people who attended the public lectures. Sinha is currently working towards a Ph.D. in applied physics at Harvard. He also applies his data analysis skills at Fitbit to help people lead healthier, more active lives.