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Pomona College Magazine is published three times a year by Pomona College
550 N. College Ave, Claremont, CA 91711
Online Editor: Mark Kendall
For editorial matters:
Editor: Mark Wood
Phone: (909) 621-8158
Fax: (909) 621-8203
PCM Editorial Guidelines
Contact Alumni Records for changes of address, class notes, or notice
of births or deaths.
Phone: (909) 621-8635
Fax: (909) 621-8535
Email: alumni@pomona.edu
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The Art of Chocolate
Traditions/ Death by Chocolate
Some on campus have a hard time taking Death By Chocolate seriously. In
fact, some point with outrage to mentions of the sweet (or maybe
semisweet) tradition in several college guides in lieu of the
College’s more serious attributes. But Brittney Andres ’08, a
self-proclaimed chocolate connoisseur, admits that the annual event
persuaded her to attend Pomona.
 “It’s going to be the next wine,” says Andres, who worked with Mark
Christian Klopp ’80 of The Chocolate Collective the past two years in
selecting specialty truffles for the event. “It’s a form of art.”
Held on the last day of classes each fall semester since 1987, the event
brings droves of students, staff, faculty and their families to Smith
Campus Center. Chocolate flows from the fountain in Edmunds Ballroom.
Strawberries, marshmallows, bananas, pretzels and graham crackers are
covered in luscious milk chocolate drippings. Tables are lined with
apricot-dipped chocolate, white chocolate, chocolate cream puffs,
chocolate cheesecake bars, chocolate mousse cups and other fanciful
delights.
 Josh Gardner ’09, who had a final paper to write that evening, brought
his milk in a sports bottle to enjoy the sweets. “There’s only one week left,” he says.
“You’ve gone through everything. Here’s a treat.” New to the line-up, the last two years, is
the specialty chocolate tasting room, where taste buds explode. The dark
chocolate called Aztec Chili by Poco Dolce is a bit spicy indeed with
the zing sneaking up on you. The 151 Rum dark chocolate by DeGroot
Truffles is “not for children” as it contains alcohol, but the dark
Jamaican rum makes a perfect companion for a smooth chocolate truffle.
“My hope is to elevate chocolate’s status from the sugar-slain candy
corruption to its rightful place among the world’s great
specialties—wine, coffee and tea,” says Klopp, who founded The Chocolate
Collective based in New York City with Robert Latham ’78.
This year, with music by the Fuzz & Bobby Bradford and his Jazz Combo
setting the mood, visitors to the specialty chocolate room were asked
for donations on behalf of the international Heifer Project, dedicated
to ending hunger and caring for the Earth. |
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