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Chocology: discover the delights of chocolate

Talks on the science and psychology of chocolate will accompany an indulgent chocolate tasting session.

Chocolate is unique. It is the only substance that melts in the mouth at body temperature, gently exploding into a warm, sensual liquid. Many of us admit to craving chocolate or even being a ‘chocoholic ’. Some have explained its attraction in terms of the influence that it has on the brain ’s chemistry. Others have suggested that the
chemicals found in chocolate have mood-altering properties. David Benton, Professor of
Psychology at the University of Swansea, will explain that the basis of chocolate ’s popularity has been subject to more speculation and rash statements than sober scientific attention. The key question is the extent to which psychological rather than physiological mechanisms are responsible for the attractiveness of chocolate. Sara Jayne-Stanes, Director of the Academy of Culinary Arts, will then enlighten us on how to recognise good chocolate by explaining that, as with most good things, the more senses that your chocolate appeals to, the better.

The audience will be invited to indulge in a chocolate tasting session at the end of the evening with a respected chocolatier. Further details on the decadent delights of the chocolate tasting will be posted on the Ri website nearer the time.

This event is part of Chocolate Week.


Prof David Benton | talks | www
Sara Jayne Stanes | talks | www


Date and Time:

4 October 2004 at 7:00 pm


1 hour 30 minutes



The Royal Institution of Great Britain
21 Albemarle Street
+44 20 74 09 29 92

More at The Royal Institution of Great Britain...



£8 standard, £5 concessions

Available from:

020 7409 2992

Additional Information:

Nearest tube: Green Park

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