The love for chocolate is an old story. The Aztecs considered it as something divine that only royalty and priests could consume.  After mixing it with milk, sugar and cocoa butter, Europeans also fell in love with this dark delicacy. But why are we so in love with this taste? How does it really impact our body? And what are the secrets of a successful ‘marriage of chocolate with fruits and spices’?Join us at the upcoming Brussels Science Apéro Love of Chocolate. In this event for chocolate enthusiasts, we will explore the ingredients and production processes that turn the cocoa bean into an irresistible piece of chocolate.Get all your questions answered by the British chemist Dr. Andy Chapman and the Belgian chocolatier Mr. Laurent Gerbaud, and embark on a journey towards chemistry and taste through a unique experience of chocolate tasting! Should this not be enough for satisfying your curiosity, the nutritionist Ms. Valérie Maraud will be among the public to clear up any remaining doubts.