Ticonderoga A living history event at Fort Ticonderoga will take a look at the use of chocolate in the 18th Century.
Connecticut soldiers posted in the fall of 1775 at Fort Ticonderoga’s will be portrayed Saturday, Oct. 13. They will demonstrate how chocolate was a simple luxury enjoyed by enlisted soldiers as well as officers.
The event will be part of the fort’s “Chocolate Covered History” symposium Oct. 12-13.
“As per the May 11, 1775, Connecticut Assembly Resolves Connecticut soldiers serving at Fort Ticonderoga were to receive as part of their rations milk, molasses, candles, soap, vinegar, coffee, chocolate, sugar, tobacco, onions and vegetables in season,” said Stuart Lilie, Fort Ticonderoga director of interpretation. “Yes, Chocolate! And these rations made it all the way to Ticonderoga and became a bone of contention with the New York soldiers who were not nearly as well provisioned that year.”
The living history event Oct. 13 will allow visitors a look at the officer’s mess, where hot drinking chocolate made the final course to an early breakfast or late day supper.
Rodney Snyder, chocolate history research director for Mars Chocolate , will also be on hand to share the importance of chocolate in American history.
Free samples of hot chocolate featuring American Heritage Chocolate, an authentic colonial chocolate recipe made only from ingredients available in the 18th century made by Mars Chocolate, will be available throughout the day.
The symposium will feature presentations on the role chocolate played throughout history, including its 18th century use at outposts like Fort Ticonderoga. Breakout sessions will provide opportunities to taste various foods prepared using American Heritage Chocolate, an authentic colonial chocolate recipe made only from ingredients available in the 18th century, made by Mars Chocolate.
Following a Friday evening champagne-dessert reception at The Sagamore Resort in Bolton, the symposium will begin Saturday at Fort Ticonderoga with “Chocolate in the Americas: Connecting History from the Amazon to New England” presented by Rodney Snyder, chocolate history research director for Mars Chocolate. Christopher Fox, curator of collections at Fort Ticonderoga, will present the second session, “Breakfasting on Chocolate: Chocolate in the Military During the French & Indian War and American Revolution.” Afternoon sessions will include “Wine and Chocolate: Perfect Pairing” led by Janine Stowell of Banfi Vintners; “Baking with American Heritage Chocolate” with Chef Gail Sokol; “Tuthilltown Spirits Whiskey Seminar” with Ralph Erenzo, co-founder of Tuthilltown Spirits; and “A Revolution in Chocolate: 18th-Century Energy Drink” led by Fort Ticonderoga’s Director of Interpretation Stuart Lilie.