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American Chemical Society's Weekly PressPac -- Dec. 19, 2007
Date:12/24/2007

ls, please visit http://www.flickr.com/groups/ncwpostercontestwinners/ or contact m_bernstein@acs.org

Highlights, resources from ACS Chocolate Workshop now online

The American Chemical Societys workshop, Cooks with Chemistry The Elements of Chocolate provided reporters with a delectable assortment of new information on the worlds favorite treat. Held Oct. 11, 2007, at the Institute of Culinary Education in New York City and sponsored by the ACS Office of Communications, the chocolate workshop featured presentations from Harold McGee and Shirley Corriher, award-winning cookbook authors, and Sara Risch, the noted food and flavor chemist. With chocolate consumption nearing an annual peak as the holidays approach, we are providing content from this event to news media unable to attend the workshop. The material includes ACS journal articles about the chemistry of chocolate; advice for cooks who run into trouble with chocolate recipes; tips on how to successfully use new chocolates in old favorite recipes; and a fascinating comparison of the health benefits and flavor components of different kinds of chocolate. For interviews with the chocolate workshop participants or other information, please contact newsroom@acs.org. [Web link: http://acselementsofchocolate.typepad.com/elements_of_chocolate/ ]

ACS Press Releases
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General Chemistry Glossary

Contact: Michael Woods
m_woods@acs.org
202-972-4400
American Chemical Society  
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American Chemical Society's Weekly PressPac -- Dec. 19, 2007
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