Museum presents “Chocolate Making: From Bean to Bar”
RALEIGH— The North Carolina Museum of Natural Sciences in downtown Raleigh presents “Chocolate Making: From Bean to Bar” on Wednesday, July 15 at 7 p.m. Discover the secret of making great chocolate with Hallot Parson, co-owner and chocolate maker at Escazu Artisan Chocolates. Sample chocolate made from several varieties of bean sourced from Costa Rica and Venezuela. Lecture tickets can be purchased at www.naturalsciences.org.
Escazu Artisan Chocolates is a small, independently owned company founded in 2003 in Beaufort, NC, and now located on Glenwood Ave. in Raleigh. The founders, Hallot Parson and Robert Henkens, share a passion for creating handcrafted, all natural chocolates enhanced with Latin American ingredients. The name is taken from the town of Escazu, in Costa Rica, which served as their inspiration. Parson, the chocolatier and chocolate maker, comes from a background as a chef at restaurants in New York, Aspen and Dallas.
Tickets are $10 ($8 for Friends) per lecture. You may purchase tickets by calling 919.733.7450 x212. For additional information, contact Elizabeth Iaquinta at 919.733.7450 x352.
This is the second of three lectures held in conjunction with the Museum’s current special exhibit, “Chocolate,” which runs through September 7, 2009. “Chocolate” explores the plant, the products and the culture of chocolate through the lenses of science and history. The exhibit is open 6-7 p.m. the night of the lecture. Tickets are $7 for Adults, $5 for Seniors (age 65+) and Students (with ID), $4 for Children (age 5-11).
Of Chocolate and Kings: The Origins and History of Chocolate in Ancient Mexico
Tuesday, September 1, 7 p.m.
Join Dorie Reents-Budet, Curator of the Art of the Ancient Americas collection at the Museum of Fine Arts in Boston, for a discussion of the origins of chocolate, its social and economic roles, and its myriad recipes among the Olmecs, the Maya and the Aztecs.