Explore the intersection of art, science, and culinary innovation in this captivating lecture from Harvard University's Science & Cooking series. Join renowned pastry chef Janice Wong as she delves into the world of chocolate, texture, and imagination. Discover the science behind melting temperatures, mousse textures, and innovative dessert creations. Learn how Wong's journey from Wendy's to becoming a game-changer in the culinary world has shaped her unique approach to food. Uncover the secrets of marshmallow sealing, sugar art, and edible installations. Experience the fusion of the five senses through gummy creations and UV chocolate tunnels. Witness the transformation of chocolate into art mediums, from walls and crayons to entire theme parks. Embrace the spirit of creativity and fun as Wong demonstrates how to draw with beeswax and pushes the boundaries of what's possible in the realm of edible art.