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Virtual Lecture - Chocolate Through Time

Date: Tuesday, February 9, 2021

Location: Zoom Virtual Lecture

Time: 7 pm

It’s time to speak of chocolate, a treasure and a love! Learn about the history of chocolate from its ancient beginnings in Meso-America through the centuries to the modern day. 20210209-VL-Chocolate-Image-2This interactive presentation by Joyce White will focus on how chocolate has changed through time both in terms of its cultural value and how mechanization has altered its production process over time. A timeline of how chocolate evolved as an ingredient in recipes will also be explored. Celebrate Valentine’s Day with this fascinating lecture about the holiday's favored delectable delicacy.

We are currently sold out of Chocolate Tasting Boxes. But you can still make your experience interactive - visit Joyce's website and select one of her chocolate recipes to make ahead of the lecture!

Registration required.

Cost: $15 per household for General Admission; $10 per household for HA Members and Volunteers



Chocolate Tasting Box - SOLD OUT

Pick-Up Information
Boxes will be available for in-person pick-up at the HA Museum Store at 77 Main Street on the following dates:

Friday, February 5, 2021 between 12 pm - 4 pm
Saturday, February 6, 2021 between 10 am - 4 pm
Sunday, February 7, 2021 between 12 pm - 4 pm


The Chocolate Tasting Box includes:

  1. Roasted Cacao Nibs
  2. c. 1674 Spiced Chocolate; Pre-Industrial Process
  3. Chocolate Puffs (17-18th c. Style Meringues) 
  4. Cacao Shells for Tea 
  5. Lindt Dark Chocolate Dark Truffle 

Disclosure: The foods that are prepared by Joyce White for the A Taste of History programs is cooked and prepared in a home kitchen, not a commercial kitchen. The booking organization must disclose to its clients that foods are prepared where potential allergens, such wheat, gluten, soy, peanuts, tree nuts, dairy, and many other food products, are processed. Joyce White is insured through the Food Liability Insurance Program (FLIP).     

c.1674 Spiced Chocolate 
Ingredients: Cacao nibs, sugar, cinnamon, aniseed, long pepper, allspice, achiote/annatto, nutmeg, vanilla. 

Chocolate Puffs:  
Pastry: Flour, butter, vegetable shortening, salt, water.
Chocolate Filling: Ghirardelli 60% chocolate, heavy cream, sugar, egg yolks, rice flour, milk, fresh lemon zest, dried orange and lemon zest, salt. 
Contains: Wheat, Milk, Eggs

This lecture will be offered virtually by Zoom, an online video conferencing platform. Upon registration, you will be sent the link for the video conference to join on the evening of the lecture. If you do not receive your confirmation email after you register, please check your Spam folder, or email Carolyn Currin at To learn more about Zoom and to download the app to your computer, visit the Zoom website.

VL-White-Joyce-headshotAbout our Presenter: Joyce White developed her love for food history while working as a museum educator at various historic house museums and sites in New York, Pennsylvania, and Maryland. Joyce writes articles for local publications such as Outlook by the Bay, Chesapeake Family Magazine, and assorted blogs. Joyce is also the foodways consultant to the c. 1801 Riversdale House Museum in Riverdale Park, MD, was the consultant for the restoration of the 18th century kitchen at Annapolis’s William Paca House, was the guest curator for the Maryland State Exhibit for the Southern Food & Beverage Museum in New Orleans, LA, and is on the Board of Trustees for Annapolis’ c. 1774 Hammond-Harwood House Museum.  Joyce 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 US, including training at the Barry Callebaut Chocolate Academy in Chicago. 


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