The History of Chocolate

Program Type:

Information/Lecture

Age Group:

Adults
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Event Details

Hot chocolate became all the rage among 18th-century American colonists. Cacao beans shipped from Central and South America were roasted, ground, liquified, and poured into molds that were then mailed to eager chocoholics like George and Martha Washington.   Sold in greasy, large, unattractive bricks, this bitter substance was transformed by our intrepid forefathers into a delicious beverage after honey, vanilla and spices were added.  Culinary historian Diane Schwindt presents.  Open to all.