A chocolate bar with historical roots

Introducing "1772," made from a recipe housed at Wangensteen Library

Final chocolate bar.
Final chocolate bar. Photo courtesy of Nova Chocolate.
It’s not every day that you get a chocolate bar made in your honor, but today is a lucky day.
 
Introducing 1772, a new chocolate bar made from an old recipe. Named after the year the recipe was written, the chocolate bar’s origins can be traced to hand-written instructions from a manuscript at the Wangensteen Historical Library of Biology and Medicine.
 
The inspiration for 1772 came about through a common interest in fermentation shared by the Wangensteen Historical Library, GYST Fermentation Bar, and their chocolatier, NOVA Chocolate.
 
1772 made its debut at two sold-out events hosted by Wangensteen and GYST over the Valentine’s Day weekend, where participants tasted antique chocolate forms while viewing historical manuscripts and books on chocolate. 
 
Here’s a look at the production process, along with a review by someone who knows a thing or two about chocolate.
 
“The 1772 is exotic as well as surprisingly comforting,” exclaims Jill Mott, Partner/Beverage Director at GYST Fermentation Bar. “Nova did a fantastic job executing myriad flavors and creating a sensational texture; a modern take on a recipe dating from 1772,” she adds. 
 
If you want to try it for yourself, the chocolate bar is available for purchase at GYST while supplies last (sold out).
 
Photos courtesy of Nova Chocolate.

LEAVE A REPLY

Please enter your comment!
Please enter your name here