The Chemistry and Physics of the Chocolatier
Richard Tango-Lowy, Master Chocolatier, Dancing Lion Chocolate
Friday, May 17, 2013, 3:30pm
This seminar is part of the Jones Seminars on Science, Technology, and Society series.
While you may not think of an artisan chocolate shop as a place to find consciously-applied science, Mr. Tango-Lowy will discuss how he and his staff apply basic principles of chemistry and physics on a daily basis at Dancing Lion Chocolate. From the chemistry of emulsions to how crystallization of chocolate—a six-phase polymorphic crystal—affects both flavor, finish, and shelf-life, you'll learn some unusual applications of knowledge you might take for granted. You'll also learn a fair bit about chocolate!
About the Speaker
Master Chocolatier Richard Tango-Lowy began working with chocolate 16 years ago. He graduated with Honors from Ecole Chocolate in Vancouver and earned "Maitre Chocolatier" certificates at the prestigious Ecole Du Grand Chocolat Valrhona in France and Ecole Chocolat's "Master Course in Tuscany." He started Dancing Lion Chocolate in 2007, and opened the 917 Elm Street retail location in November 2011. Dancing Lion Chocolate now employees five dedicated people and ships chocolate worldwide.
Mr. Tango-Lowy began his career in Redondo Beach, California, as part of TRW's Advanced Technology Group and Superconductive Electronics Research Area. With a Bachelor of Arts in Physics from The Colorado College, he received the rare honor of being appointed a "Member of Technical Staff" without an advanced degree.