GAP participated at the Atlanta Science Festival Taste of Science event, where we talked with people of all ages about the crystalline properties of chocolate and how chocolatiers achieve the perfect crystal structure. To make the right crystal structure, chocolate goes through a tempering process, where it is heated and cooled to just the right temperatures and at just the right rates to eliminate and preserve the desired crystals in the cocoa butter. We had samples of untempered, mistempered, and tempered chocolate for people to taste and determine the different macroscopic properties of chocolate. The chocolate was donated by Xocolatl Small Batch Chocolate.