![Chocolate bar melting into liquid chocolate](https://www.uoguelph.ca/foodscience/sites/default/files/styles/large/public/event_image/AdobeStock_134912105.jpeg?itok=INacSmmW)
Chocolate Science and Technology Course July 23-26
In this 4-day, course, we explore the science behind crafting the perfect chocolate, from the initial bean selection to the final product.
Through a combination of expert lectures and hands-on practice, you will:
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