Discover the secrets of chocolate at this seasonal in-person lecture with food historian Joyce White. Learn how to read chocolate labels to make more informed decisions before purchasing either mass-produced or artisanal varieties.

Participants will learn about cacao, the fruit from which chocolate is made and how cacao was processed from the pre-industrial days to the modern-day. Learn what factors have played a role in how chocolate has evolved to look and taste how it does today.

Each participant will receive an individual tasting box. Have fun tasting a wide assortment of samples including cacao nibs, 18th-century style spiced chocolate, milk chocolate, white chocolate, and a variety of dark chocolates made from different types of cacao.

Advance registration required. Program will be held inside in the Conference Room at the Paca House; seating is limited.

Cost: $25 per person General Admission; $20 HA Members & Volunteers, Military, and Children 17 and under.

Register Here