Colonial Chocolate Workshop

Make and enjoy tasting delicious eighteenth century chocolate treats at the Mennonite Heritage Center, Harleysville on Saturday, October 27, 2018 from 9:30 am to 3:30 pm. Led by food historian Deborah Peterson, participants will learn eighteenth century techniques for processing cacao beans. Raw cacao beans have been imported into colonial Philadelphia since the early-eighteenth century and Philadelphia is still the largest cacao importer in the continental United States. In this workshop participants will process the raw beans using colonial reproduction tools to roast, peel, and powder them. Once this process is done, we will move on and make delicious chocolate dishes using period receipts (recipes). On the menu is a popular 1750 French receipt, Biscuits de chocolat, a hot beverage called Chocolate Cream, and a Chocolate Tart. All are delicious and recipes will be shared.

Participants should bring lunch and beverage (no need for dessert!), a large bowl, a cup for the chocolate cream, mixing spoons, dish towels, a pie plate and apron.  All else is provided.

Workshop instructor Deborah Peterson is an independent historian who has long been interested in the colonial domestic arts. She is a founding member of Past Masters in Early Domestic Arts, a research organization that operated from 1986 to 2012 and has given programs and workshops at numerous historical organizations. Deborah loves to share her research with others and pleased to teach this workshop on vintage chocolate.

Preregistration is required as participation is limited. A workshop fee of $60 ($55 for members) plus a materials fee of $10 will be charged. No refunds are given unless workshop is cancelled due to insufficient enrollment. Children over the age of 12 may register for the workshop if a parent attends with them.

Click here to register