This exhibit takes you step by step through what it takes to transform seeds of the Cacao tree into the chocolate we eat today. From its beginnings in Central and South America to its travels to Europe and beyond, this exhibit also highlights how chocolate evolved and was used throughout history.
Chocolate is produced from the seeds of the cacao tree, whose scientific name, Theobroma cacao, means “Food of the Gods.” It is native to the equatorial rainforest of the Amazon River basin in South America.
Harvesting, fermenting, roasting, crushing, grinding, pressing, pulverizing...it takes many steps to transforms the cacao beans into raw materials to make chocolate products.
Cultivated peppers traveled from Central and South America to quickly make their way around the globe.
The white pine is a powerful cultural symbol of peace to the Haudenosaunee.