[Broadcast will begin here at 7pm on April 28th]
ORDERS PLACED AFTER FRIDAY, APRIL 16TH CANNOT BE SHIPPED, BUT ARE AVAILABLE FOR PICKUP FROM OUR OFFICE LOCATION. ORDERS TO BE SHIPPED WILL BEGIN SHIPPING ON MONDAY, APRIL 19TH.
Join us for a chocolate tasting and discussion of how the brain perceives flavor! This event is a collaboration between Emory College of Arts and Sciences and Xocolatl Small Batch Chocolate, Atlanta-based producers of responsibly-sourced chocolate. No prior knowledge of neuroscience is required, and the event is open to everyone. You will receive a tasting set of five different chocolates so you can taste along during the event broadcast.
This hour-long online tasting will discuss how the brain interprets the interplay between sweet, bitter, and salty flavors, using a selection of Xocolatl chocolates to illustrate the neurobiology of deliciousness. All audience members are encouraged to join the live broadcast and to ask questions in the broadcast's interactive chat. The live broadcast will begin at 7pm EST on April 28th, on the Emory TMLS YouTube channel.
The tasting will be hosted by the faculty and students of Biology 190 (“Delicious! How the brain creates flavor”), an undergraduate seminar for first-year Emory undergraduates, and will be attended by Xocolatl co-owners Matt Weyandt (an Emory alum) and Elaine Read.
Your tasting set will be either shipped to you s or available for curbside pickup from our Studioplex office location starting April 19th. Due to possible shipping delays, we suggest choosing pickup if you are located in Atlanta
All chocolate is made in a facility that processes peanuts and tree nuts, but contains none. Gluten, soy and dairy free. One tasting square will contain coconut milk.