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Fort Ticonderoga to host sweet event

History of chocolate to be presented

A “Chocolate Covered History” symposium will be held at the fort Friday and Saturday, Oct. 12 and 13. It’s billed as a celebration of chocolate, wine and spirits.

A “Chocolate Covered History” symposium will be held at the fort Friday and Saturday, Oct. 12 and 13. It’s billed as a celebration of chocolate, wine and spirits.

— Life wasn’t always difficult at 18th Century Fort Ticonderoga. Sometimes, things were very sweet.

A “Chocolate Covered History” symposium will be held at the fort Friday and Saturday, Oct. 12 and 13. It’s billed as a celebration of chocolate, wine and spirits.

“Participants will have the opportunity to learn about the origins of chocolate and its role in the 18th century military history of Fort Ticonderoga,” explained Beth Hills, Fort Ti president. “The weekend event combines wines, spirits, chocolate and history and includes a Veuve Clicquot Champagne and dessert reception, full day symposium and gala dinner.”

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.

“We are excited about this symposium,” Hill said. “Simple pleasures such as the taste of chocolate or wine is not a new-found enjoyment. For centuries people have enjoyed chocolate and various pairings to create drinks, ice cream, and an assortment of other recipes. The goal of ‘Chocolate Covered History’ is to connect our guests with our story through the tastes and aromas of chocolate and find new audiences who learn about their connection to the past.”

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.

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