Virtual Program - Victorian Chocolate from the Gilded Age Cookbook
Tuesday, January 28, 6:00 p.m.
Join author and food historian Becky Libourel Diamond as we take a deep dive into Victorian era chocolate. Discover some of the timeframe’s most popular chocolate indulgences and learn why this now ubiquitous treat wasn’t fully integrated into American culture until the late nineteenth century.
Learn about:
The difference between Victorian hot cocoa and hot chocolate.
The innovative chocolate marketing schemes used by Victorian food companies such as the painting by Swiss artist Jean-Etienne Liotard used by Walter Baker of Baker’s Chocolate fame to popularize his hot cocoa.
The backstory of chocolate cake in America and how its popularity grew rapidly through partnerships between cookbook authors and chocolate companies such as Baker’s Chocolate.
A discussion of popular Victorian chocolate desserts, including jellies, meringues, macaroons, ice cream, syrups and a luscious Baker’s Chocolate recipe for Chocolate Charlotte.
Members Free; Nonmembers $5. Log in or Join now to access member pricing.
Advance tickets required.
Please call 617-994-6678 for more information.
The link for the webinar will be included in the order confirmation for this program.
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