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  • 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


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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)

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    joey joey 發佈於 2021 年 05 月 15 日