Victorian Chocolate from the Gilded Age Cookbook [01/28/25]

Join Historic New England and food historian Becky Libourel Diamond for a deep dive into Victorian-era chocolate.

Discover

Some of the timeframe’s most popular chocolate indulgences and why this treat wasn’t fully integrated into American culture until the late nineteenth century.
The difference between Victorian hot cocoa and hot chocolate
Innovative chocolate marketing 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.
Take part in a discussion of popular Victorian chocolate desserts, including jellies, meringues, macaroons, ice cream, syrups and a luscious Baker’s Chocolate recipe for Chocolate Charlotte.

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.

Victorian Chocolate from the Gilded Age Cookbook