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We met Bembenick Fendi Bag Karlito
She's married to the golf pro at Meridian Hills Country Club, a guy she met at Harry's Chocolate Shop (officially a bar, not a chocolate shop, but it's still pretty cool) at Purdue University.
science. She worked at Frito Lay and Sensient Technologies before landing the Endangered Species job a little more than a year ago.(Photo: Doug McSchooler / For The Star)
She knows all sorts of stuff about chocolate like depending on the type of chocolate you're dealing with, you need a different working temperature.
Why is chocolate a science?
Indy's chocolate scientist
Whitney Bembenick is the research and development manager for Endangered Species Chocolates in Indianapolis. She graduated from Purdue with a degree in food science. She worked at Frito Lay and Sensient Technologies before landing the Endangered Species job a little more than a year ago.
That day, while tempering chocolate (the process of heating and cooling), she wore an apron that read: "I went to college for this?"
"I come from a long line of wonderful cooks. The women in my family are awesome at what they do. It's those home recipes that influence what you do today. You know?"
Meet 28 year old Whitney Bembenick, the city's premier chocolate scientist. OK, her official title is research and development manager at Endangered Species Chocolate.
Indeed, she did. Bembenick graduated from Purdue with a Fendi Bag Vintage
Her love of the kitchen:
"It's one of the most challenging foods to work with because if you miss your working temperature by one degree, then you have a less shiny, less hard chocolate. You're going to lose your snap, you're going to lose some of the shine, and you're going to lose the shelf stability."
in her kitchen at Endangered Species, tucked away on West 73rd Street, shortly after the company launched its line of filled bars. They included extravagant flavors Bembenick created, like sea salt lime and lavender mint.
Whitney Bembenick is the research and development manager for Endangered Species Chocolates in Indianapolis. She graduated from Purdue with a degree in food Fendi Backpack Women's
degree in food science. She worked at Frito Lay and Sensient Technologies before landing the Endangered Species job a little more than a year ago.
And how could we forget? When she cooked her husband his first birthday dinner, she flubbed up gasp a chocolate cake.
What does a chocolate scientist do?
She grew up in a family who did hog farming on the side in rural Ohio, but she doesn't eat beef or pork. She calls herself a health enthusiast, Fendi Crossbody Sale a chocolatier who teaches cycling classes.
Then came our reference to Willy Wonka.
But we like to call her Mrs. Willy Wonka. She's quite enchanting.
"I'm a little bit more sane," she said. "At least I like to think so."
"The past year, my job has been to develop the filled bars. So I'm in the kitchen figuring out a filling that works with the chocolate because you can't just put anything in there. This summer, I was the person on the floor making sure we have the right type of equipment. Then I was doing all the trial runs to make sure we could even run this product. There was a lot of operational stuff. Now, I'm doing more marketing and going to trade shows. It's a wide variety of things."
"Dark you can work with at 88, 89 degrees. Milk chocolate is lower, 85 or 86 degrees. White chocolate you want 81 to 83 degrees," Bembenick rattles off.
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