Chocolate is a delicacy like no other food. It is no surprise to us that the Aztecs believed it was the ‘food of the gods’. It is almost unique as a food in that it is solid at room temperature but melts easily in the mouth. Why is this?

John Schollar from Reading University will briefly explore aspects of the science and history of chocolate from beans to bars. Why were blowtorches used on very early versions of the Crunchie? Why are there small holes in the wrapping of a Turkish Delight bar? What chocolate fruit predated Terry’s Chocolate Orange by six years and was dropped in 1950?

The audience will also test their sensory evaluation skills by trying to identify different chocolates that are sold in UK shops.