Placeholder Image

字幕列表 影片播放

  • We don't want to waste chocolate so anything that we don't

  • put in the freezer and isn't ready to be rolled into truffles,

  • we'll have to finish it. So that's what we're trying to do right

  • now. I'm Jayson Lynch the current President for the

  • Laboratory for Chocolate Science. Here we are in our office.

  • Behind me are 600 pounds of chocolate that we just

  • ordered from Guittard. We use this chocolate to run almost

  • all of our events. From chocolate tastings to finals hot

  • chocolate; truffle making classes. We're an MIT student

  • We're a group of chocolate enthusiasts. We love to eat

  • chocolate, experiment with chocolate, learn about the

  • science, history and politics of chocolate. Everyone who

  • cares about chocolate finds their way here for one reason

  • or another. So LCS was actually an accident. I found this

  • random place online that was willing to sell me 50 pounds of

  • chocolate for $1.50 a pound and I didn't have any idea what

  • I would do with it but I couldn't really pass up that sort of

  • deal so I purchased 50 pounds of chocolate, showed up at

  • Senior House and said, "What am I going to do with it?"

  • So I invited all of my friends over, got a couple gallons of

  • cream and said to bring whatever is in your pantries;

  • alcohol and extracts and spices etc.. We got 50 pounds of

  • chocolate who cares if we mess up, we'll try it and see what

  • happens, and it was fun. So that was the truffle party. And it

  • was so much fun that we did it again a couple months later,

  • and the third time that we did this I started having random

  • people coming up to me in my dorm saying, "I don't know

  • you but this looks like fun, can I come?" And I said, "Sure,"

  • and then somebody said, "Why isn't this a club?" and I said,

  • "That's a good question, I'll go fill out some paperwork."

  • And that's how LCS actually got started. So that's the first

  • one going in and then we're going to work on the second

  • batch. Perfect. A lot of people find cooking a little scary,

  • chocolate a little scary, high-end chocolate things like

  • truffles they seem very imposing they are things you pay

  • a lot of money for and you get the classic set of flavors.

  • So part of the point of LCS is to break down that wall of

  • imposing ooooh culinary, high end excitement and turn it

  • into something that was approachable to students; that

  • people could try out and basically make their own.

  • OK I'm making one with wasabi, garlic powder and banana

  • extract. Cinnamon and red pepper flakes. Bacon and

  • allspice. Love of chocolate really cuts across a lot of other

  • interests. So you have a lot of different majors and really

  • people from all kinds of backgrounds who come and they

  • like doing chocolate. And it's been really nice to have that

  • kind of cross-connection. There are people here who are

  • interested in the science of chocolate, the economics of

  • chocolate; all sorts different things. Our former President

  • Anna Walden Brown, spent two summers in Ecuador

  • studying the impact of the chocolate industry on the soil

  • conditions there. Another one of our members was more

  • interested in the economics of chocolate and spent some

  • time studying the world trade in chocolate and how that

  • impacted international markets. Probably the thing that has

  • caused me most to go, "Oh my gosh I started something

  • and it actually matters to people." I was talking to somebody

  • about six months ago who said he was talking to an

  • undergrad the other day and discovered that now a sign

  • that you're a real MIT graduate is that you know how to

  • make truffles. Who would have thought of that ten years

  • ago. It's cool, it's a life skill and it's tasty.

  • You want to put some sprinkles on this one? Sure.

  • I'll admit I never expected it to still be here ten years later.

  • It was kind of a joke at the time, even our constitution is

  • humorous. We have a non-discrimination clause in it: We're

  • not allowed to discriminate based on a preference for dark,

  • milk, or white chocolate. And that was about the attitude I

  • had going in and creating this club, is that this is here,

  • because what the heck, it'll be a fun thing for a couple of

  • terms. And it's still going because the people who've joined

  • and the people who've taken it. The whole point of this club

  • is just to give you the confidence to go do cool things.

We don't want to waste chocolate so anything that we don't

字幕與單字

影片操作 你可以在這邊進行「影片」的調整,以及「字幕」的顯示

B1 中級 美國腔

麻省理工学院巧克力科学实验室(MIT's Laboratory for Chocolate Science)

  • 6 0
    joey joey 發佈於 2021 年 05 月 15 日
影片單字