Top-quality chocolate is made from just two ingredients: cacao (pronounced kah-kah-o) and sugar. But chocolate is the culmination of many factors, including where and how cacao is grown, harvested, fermented, and how the beans were roasted, processed, and stored.
A food science course at Utah State University, titled “Chocolate: Science, History, and Society,” fills each year with students who gain hands-on experience in laboratory sessions at the Aggie Chocolate Factory, the only university-run chocolate science facility in North America. The Aggie Chocolate Factory also supports research opportunities and collaborations with the confectionary industry. Learn more at aggie chocolate dot com.
