The dark side of chocolate
Back in January, as she headed to teach the first class of her new undergraduate course, “Chocolate, Culture, and the Politics of Food,” Harvard College Fellow Carla D. Martin wondered whether it would resonate with students. Those fears proved unfounded. More than 170 students are now delving into the rich subject, enjoying in-class tastings of different varieties and brands of chocolate — and exploring the darker side of its production. During a recent tasting, Martin distributed squares of three varieties to the class. In an exercise akin to a wine tasting, she encouraged the students to consider several aspects of the treat. She asked them to observe the surface, noticing the color and whether the square was matte or glossy, then had them break the chocolate in half and note the snap that it made. Well-tempered chocolate with high cacao content makes a sharp, crisp sound when broken, Martin said, while chocolate...