Warsaw espresso. Bitter, sweet, healing - chocolate

For centuries, chocolate was not only a delicacy, but also a fortifying drink and a remedy used in ancient medicine. During the meeting, we will trace the history of cocoa — from its importance in Central American cultures, where cocoa beans also served as a means of payment, to its spread in Europe and the birth of the chocolate bar known today.

We will learn about the ancient ways of preparing cocoa and its medicinal uses, as well as the next stages of modern chocolate production. We will consider to what extent historical beliefs about its properties find confirmation in modern scientific knowledge.

How to recognize good chocolate and what does its taste and quality depend on? Where does the white coating on the surface of the plaque come from? Does it mean that the product is broken? Does white chocolate really deserve to be called chocolate? During the meeting, we will dispel these doubts and answer other questions, and the whole thing will be completed by tasting different types of chocolate.

Anna Bijałd - education specialist at the Museum of Pharmacy, master of public health and engineer of herbalism and phytotherapy. In her educational work, she gained experience in popularizing knowledge about the history, production and properties of chocolate, bringing this topic closer to about 10 thousand people.

Photo: Production room of Jan Fruziński's Steam Chocolate and Sugar Factory, Walerian Twardzicki, 1901, Warsaw, AF 32918, collections of the Warsaw Museum

Warsaw espresso — intimate meetings for people 60+ consist of two parts: a tour of the exhibition and conversations over coffee or tea.

Education partner of the Warsaw Museum — PGE Polska Grupa Energetyczna S.A.

www.gkpge.pl