Please sign up for the event here! https://forms.gle/YKyabu1xCFUAA71P7

In the case of oversubscription, attendance spots will be first-come, first-serve.

This is part of the Biomakers and Microbiome Club food fermentation series.

Fermentation is critical for chocolate production; to understand and control this fermentation, an understanding of microbiology is helpful. Drop in and learn about chocolate production and make some yourself in the Huang-Hobbs Biomakerspace with the Biomakers Club and the Microbiome club! 

1. Tour of the Huang Hobbs Biomakerspace. The Biomakerspace is an open laboratory for the MIT community to learn about molecular biology through workshops and develop independent projects. 

2. Learning about fermenting chocolate! Before the workshop, fermenting cacao was sampled at 3 different time points during the week-long fermentation. Come learn how to enumerate bacteria using CFU (colony forming unit) plating. There will also be the opportunity to taste fresh cacao fruit. 

3. Melanging Chocolate: Attendees will taste chocolate from roasted beans and other ingredients made in the Biomakerspace with a stone grinder. This process takes about 24 hours, so attendees can sample chocolate from a previous batch.