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Monday, December 9, 2013

Manchester's "science cafe" tastes the physics of chocolate, with an engineer-turned-chocolatier

Most of the state's science cafes take December off (including ours in Nashua) but the newcomer wants to impress. So SEE Science Center's fledgling "Science on Tap" is charging ahead in Manchester tomorrow (Tuesday, Dec. 10) with a sure-hit topic: The science of making chocolate, presented by a guy with a very cool resume:

Master Chocolatier Richard Tango-Lowy has been working with chocolate since 1996. He graduated with honors from Ecole Chocolat in Vancouver, and earned his Master Chocolatier designation at Ecole Du Grand Chocolat Valrhona in Tain L'Hermitage, France and also at Ecole Chocolat's Master Chocolatier course in Tuscany. While not creating at Dancing Lion Chocolate, his shop in Manchester, NH, Richard and his staff travel the world seeking unusual chocolate and cacao. He spent most of the 80's and 90's in electro-optics and superconductive electronics as part of TRW's Advanced Technology Division in Redondo Beach, CA.

Science on Top is at the Shaskeen Pub, 909 Elm St.; doors open at 5:30.

I couldn't make their premier event in November, but I plan to be there tomorrow. Beer and science and chocolate; a tough combination to beat.