That dark, pleasantly bitter, chemically complex substance we know of as chocolate, bears little resemblance to the pulp surrounded seeds of the cocoa plant from which it is produced.
Join Vilma Bharatan to explore the history, its botany and processes involved in its transformation to become either the food of the masses or of the Gods. This distinction depends not only on the beans used and which varietal group it belongs to, but the whole process used to produce these guilty pleasures!
Besides working at the Natural History Museum, Vilma is also a homeopath and research co-ordinator for 4 GP practices and yes, there will be chocolate tastings.
Vilma Bharatan, Research Associate, Natural History Museum
Thursday 2nd April 7.00 pm £10 refundable deposit
*Please note this event is free thanks to funding from City Bridge Trust for our Botany on Your Plate project, but we ask for a deposit to secure your place, and we welcome donations towards our work – thank you.