A Taste of Chocolate: Have your non-equilibrium physics and eat it too!

Chocolate is a wonderful, and very tasty, example of cooking that can be used to understand basic physics principles. In this talk, the properties of chocolate will be used to describe simple physics principles including non-equilibrium behavior and fermentation, with a discussion of sustainability for production. The physics discussion will be accompanied by a demonstration of chocolate making, and maybe even a taste of chocolate. This talk is based on a popular course taught at Harvard that uses cooking to teach soft matter science.