Tag Archives: cooking

Chocolate Therapy

Javonna Corbin ’15 mixes cream and glucose in preparation of adding tempered chocolate for the perfect truffles. Thank you, Chocolate Therapy, for teaching student-chemists to make confection. (And really great hairnets, too…)

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Pretty Kisses

Chem and Cuisine students braved single digit temps and first-period sleepiness to experiment with egg whites and sugar. These pretty meringue kisses are made from only four ingredients: superfine sugar, egg whites, cream of tartar and vanilla (with a bit … Continue reading

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