A chocolate bar with historical roots

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).