Unwrapping Chocolate's Secrets

Description

Learn about cacao, the fruit from which chocolate is made, how it was processed from the pre-industrial days to the modern-day, and how the numerous variables in cultivation and processing effect chocolate's taste, texture, and appearance. At each step, participants will be given a wide assortment of samples to taste such as cacao nibs, 18th-century style spiced chocolate, milk chocolate, white chocolate, and a variety of dark chocolates made from different types of cacao.

About the Speaker

Joyce M. White is a food historian. She began in college in the late 1980s when she was a museum education intern at the Geneva Historical Society/Rose Hill Mansion in the Finger Lakes region of New York. She has a B.A. from William Smith College, an M.A. in American Studies from Penn State University, and has studied food history with leaders in the field at various historic sites in England and the U.S.