Beauty Chocolate: Women, Wellness, and the History of Chocolate

‘Eat more chocolate to improve your life.’ ‘Chocolate is not a guilty treat, it is a way to become more beautiful, thinner, energized, and stress free.’ These are the sentiments of a range of wellness related chocolate products for women on the market today. Instead of a sinful indulgence, why is some chocolate today seen as exactly the opposite: an essential part of healthy and wholesome life? How did chocolate become not only a “superfood” but also a beauty product? While it may be surprising to see a chocolate bar marketed as a beauty product, by looking back at the historical intersections of health, gender, and chocolate, we can see that this type of product has a more logical origin story than one might think.

In an increasingly “wellness” focused culture, the nutrition industry has boomed. Guides to healthy eating, while not a new phenomenon, have increased in number and variety. From paleo diets to vegan cookbooks, there is a huge market for nutrition-based wellness products.

https://www.fastcompany.com/90247896/these-10-market-trends-turned-wellness-into-a-4-2-trillion-global-industry

Chocolate as a multi-billion dollar global industry has, unsurprisingly, not escaped becoming part of this trend. Chocolate has emerged in a number of different veins of the wellness industry including medicine, nutrition, and beauty, often with a focus on marketing to women in particular. Compared to other chocolate marketing towards women, focused on chocolate as an indulgence, even an out-of-body moment of bliss, the wellness industry has found a different way of marketing chocolate to women through the wellness industry.

For instance, Goop, Gwyneth Paltrow’s natural health company published a wellness article on its site titled “The Good-for-You Chocolate Guide.” The article, a question and answer session with Dr. Sara Gottfried, touts the health benefits of chocolate as a “superfood” that is a “functional medicine for your DNA.” It goes on to cite a number of studies that found health benefits associated with chocolate consumption, and concludes with a list of Goop’s “Good-for-You Chocolate Round-Up.” The selection highlights chocolate makers that are part of the “bean-to-bar” chocolate industry, including Dandelion Chocolate and Ritual Chocolate. In this way, even though the artisanal chocolate products Goop is recommending are not specifically targeting a health and wellness market, this type of limited-ingredient, carefully sourced chocolate has clearly been embraced by the wellness industry as part of healthy lifestyle.

Yet, beyond the promotion of this luxury small-batch chocolate, the wellness industry has brought about the creation of chocolate products designed and marketed specifically as wellness enhancing. Like chocolate in general, these products are marketed largely to women as part of a self-care regiment designed to improve and perfect their appearances, and thereby their lives, from the inside out. While there are a range of chocolate products marketed to improve certain aspects of women’s health and lives, one of the most striking and prevalent trends in this area is chocolate designed and marketed to be beauty enhancing.

One example of this is Beauty Bar Chocolate, a small company selling a single chocolate bar that is sugar-free and made from “raw chocolate.” It’s creator, Candice Puthawala, states that it is intended to help women “relieve stress, fight fatigue and balance hormones all while giving your skin that natural spa glow.”

https://beautybarchocolate.com/products/beauty-bar-chocolate

Similar products on the market include Addictive Wellness’s Beauty Chocolate Bar, Sakara’s Beauty Chocolates, and Freaky Health Chocolate’s Beauty Bar. These products, packaged in pink, and modeled on the tongues of beautiful smiling women, are directly, and arguably exclusively, targeting female consumers.

Interestingly, the beauty enhancing ingredients in these products are mostly additive. Beauty Bar Chocolate lists its ingredients as Cacao Butter, Raw Cacao Paste, Lakanto Monkfruit, Sunpotion Rhodiola, Pearl, Organic Vanilla Extract, and Himalayan pink salt. The packaging identifies rhodiola as the stress relief, energizing, and hormone balancing product, pearl as providing the collagen boost for better hair, skin, and nails, and finally raw cacao as the ingredient that “creates feelings of bliss and calming energy.” If one were just to look at the ingredient label, the significance of the chocolate itself to these beauty enhancing products might be somewhat unclear. Yet, through a historical examination of the centuries old intersections of chocolate, health, and gender, a clearer picture takes shape.

History of Chocolate and Health:

Associating cacao with medicinal qualities and health benefits is not a new or uncommon link. Chocolate has historically been consumed for its health benefits. According to scholars Sophie and Michael Coe in their book The True History of Chocolate, when it was adopted and adapted to European contexts, one of the primary purposes and places of chocolate as it spread across Europe in the sixteenth century was its use as a medicine within the humoral system (126). However, according to one French writer in 1862, due to new scientific discoveries that were replacing the humoral system with a more modern understanding of the body and medicine, the therapeutic virtues of chocolate understood through humoral medicine had been widely debunked as well (Coe 233).

While chocolate has long been associated with health and medicine, “wellness” has brought new meaning to chocolate as a treatment. Although scientific research has, inconclusively, found potential health benefits to chocolate consumption, when it comes to the women’s wellness market, the narrative around chocolate is less about its possible cardiovascular health benefits and more about things like getting a better complexion, losing weight, lowering anxiety, and having more energy. This is not to say that one of these things must be at the exclusion of the other, for instance lower stress and anxiety is likely linked to improved heart health, yet the marketing of one benefit and not the other is significant, and reflects the historical intersection of chocolate, health, and gender.

History of Chocolate and Gender:

According to scholar Emma Robertson, chocolate became feminized in the west during the industrialization of the nineteenth century (20). Women were tasked with providing chocolate to their families, making them both primary producers and consumers of chocolate. As Robertson highlights, the marketing of chocolate products beginning during this era played on the image of the ideal housewife and mother as one who could provide this wholesome product to her family (20). In this sense, chocolate—in the right context and form—was already seen as a “wellness” product associated with a femininized idea of wholesomeness and health. Yet, since women were seen as belonging to the domestic sphere and as care takers of the family, this connection between chocolate, women, and wellness was directed outward; a woman were meant to provide chocolate to her family to ensure their holistic wellness, not her own.

Robertson’s analysis goes on to examine the ways in which advertising shifted, evolved, and expanded into the twentieth and twenty-first centuries to portray women as paid workers in need of the energy boost provided by chocolate (20). Robertson identifies World War II as a unique moment in chocolate advertising towards women (24). Because women were needed in the paid work force, chocolate marketing towards these working women focused on chocolate’s energizing nutritional value. This progression in the marketing of chocolate to women provides valuable historical context to the contemporary trends in the intersection of the wellness industry and chocolate products today.

Chocolate and Feminism: Exploring the Changing Role of Women in Rowntree’s Chocolate and Cocoa Advertisements, 1930-1960

Gender and Class in ‘Beauty Chocolate’ Today:

Today we continue to see chocolate marketed as an energy boosting substance for women in the wellness industry, yet in this context, the message is less about workplace productivity and more about a broader idea of self-improvement and lifestyle enhancement.

For instance, Beauty Bar Chocolate claims that the cacao in their product gives its consumers a “calming energy.” Founder, Candice Puthawala, states that eating her chocolate daily will bring women “peace, focus, and glowing skin.” By offering peace and focus, this wellness-oriented chocolate product urges women to cultivate a balanced and tranquil life. The implication of such a product is that it generates beauty from within; an inner beauty that nonetheless is clearly visible on the surface in the form of beautiful skin, hair, and nails. Here we see a clear link between physical health and feminized beauty standards.

To add another dimension to the intersection of health and gender in the context of chocolate consumption, it is crucial to address the class dynamics of these types of wellness products. As scholar Julie Guthman writes in “Fast Food/Organic Food: Reflexive Tastes and the Making of ‘Yuppie Chow,’” “…craft production and crafted bodies raises some class and gender issues that, at the very least, complicate the new politics of consumption.” Guthman continues by writing that the false dichotomy between organic food and junk/fast food suggests that “’good’ food is out of the economic and cultural reach of non-elites…[and] it contributes to the pervasive social nagging about body norms,” (497). In terms of this good/bad food dichotomy, chocolate reflects other food products shaped by the gender and class norms Guthman highlights.

This is especially true in a product like chocolate, which has such a rich and culturally complex history. Walking the line throughout history—and crossing back and forth depending on the context—chocolate has the identity as both a health food or medicine, and as a treat associated with indulgence and sin. While the same type of chocolate product has been considered both at different points in history as trends and information about diet, nutrition, and health evolve, the wellness industry has had a significant role in widening the divide between chocolate that is ‘good food’ and chocolate that is ‘junk food.’

The wellness industry has created a space for small craft chocolate makers to dominant the market. Compared to the heavy weights in the chocolate industry like the Hershey’s and Mars companies, small chocolate makers have an advantage in the wellness market because consumers are looking for “natural,” “pure,” and “healthy” chocolate products, and do not want products associated with candy or “junk food.”

The Goop article reflects this concept of “good food” in its discussion of how, as a consumer, to decide which chocolate to eat. When asked what to look for in a chocolate product, Dr. Sara Gottfried states that she recommends “organic, soy-free, dairy-free, gluten-free chocolate.” The market power of these qualities within the wellness industry can also be in the marketing of beauty chocolate. Freaky Health Chocolate products, for example, are vegan, and gluten, sugar, and soy free. Goop’s article also highlights the concept of purity as associated with health, writing “The purest and healthiest way to experience chocolate is by eating the cacao bean straight, with zero added sweeteners or extra processing.”

Beauty Chocolates by Sakara, for which a one month supply is priced at $45, has a label reading “eat clean eat whole.” Clearly, this product is out of the reach of Guthman’s “non-elite,” reflecting a link between health, beauty, and wealth embraced and perpetuated by chocolate products in the wellness industry. The idea of “eating clean” also has some connotations of morality, as if to say that those who choose to eat “clean” “pure” foods are treating their bodies better than those who eat—by choice or necessity—processed, fast, or junk foods. While Guthman points out that the labels assigned to the different types of foods—often in distinct price ranges—are neither accurate nor necessarily mutually exclusive, the use of these labels is extremely prevalent in the wellness industry.

In the case of beauty and health chocolate, these ambiguous marketing buzzwords may represent an attempt to evoke common myths—or at least, unproven claims—about the beneficial properties of “clean, pure, raw” chocolate.

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Despite various studies and wide spread claims, the scientific evidence about the health benefits of chocolate consumption remains inconclusive. According to psychologist David Benton, “there is no convincing evidence that there are substances in chocolate that act directly on the brain in a pharmacological manner,” and yet claims of chocolate’s hormonal mood boosting effects abound in the wellness industry’s marketing of chocolate products. In the Goop “Good-for-You Chocolate Guide,” interviewee Dr. Sara Gottfried claims that 70% cacao dark chocolate lowers cortisol levels and raises serotonin levels in the body. While there may be some evidence pointing to the validity of these claims, Benton argues that this is not due to the direct pharmacological properties of cacao, but the result of the attractive taste of chocolate products, “the combination of sweetness and fat [that] approaches the ideal hedonic combination,” (206).

In this sense, though chocolate might not necessarily make you more beautiful—and therefore, it is probably better to pay for high priced bars only when it is associated with better labor practices in the chain of production, and not in the hopes of it providing superior curative and life-enhancing power—yet if the attractive taste of the chocolate itself makes you happier, this fact alone makes it part of a good self-care regime and a sure-fire way to improve your wellness.

Work Cited

Coe, Sophie D., Michael D. Coe. The True History of Chocolate. Thames and Hudson, 1996.

Benton, David. “The Biology and Psychology of Chocolate Craving.” Coffee, Tea, Chocolate, and the Brain, edited by Astrid Nehlig, CRC Press, 2004, pp. 205–18.

Guthman, Julie. “Fast Food/Organic Food: Reflexive Tastes and the Making of ‘Yuppie Chow.’” Social & Cultural Geography, vol. 4, no. 1, 2003, pp. 45–58. hollis.harvard.edu, doi:10.1080/1464936032000049306.

 “Our Story.” Beauty Bar Chocolate, https://beautybarchocolate.com/pages/about-us.

Robertson, Emma. Chocolate, Women and Empire: A Social and Cultural History. 2009.

“Sakara Beauty Chocolates.” Sakara Life, https://www.sakara.com/products/beauty-chocolates.

“Shop Freaky Health Chocolate.” Freaky Health Chocolate, https://freakyhealthco.com/. Accessed 3 May 2019.

“The Good-for-You Chocolate Guide.” Goop, 23 Feb. 2017, https://goop.com/wellness/health/the-good-for-you-chocolate-guide/.

Made with a Feminine Touch: Beth’s Chocolate and the Larger History of Women Creating Chocolate

In the chocolate industry, there are just a handful of companies that produce over 60% of the world’s confections. They are nicknamed ‘the Big Five’ and are as follows: Hershey’s, Mars, Kraft, Nestle, and Ferrero (Martin, Introduction, Slide 5). These companies produce some of the candies we all know and love such as Hershey’s Kisses, Snickers Bars, Cadbury Eggs, and Kit Kats, just to name a few, and they were all founded by men. In fact, they are still run by men with the exception of Hershey’s who just elected its first female CEO in 2017. What does this mean for women? Have they never created chocolate because of gender and cultural barriers, or rather, are they just not recognized at the forefront of its production? In this article, I will argue the latter. Just last month, I had the pleasure to meet Beth Kirsch, a chocolatier in Newton Massachusetts and owner of Beth’s Chocolates. Beth is among a new wave successful female chocolatiers and chocolate producers in the 21st century, but we can find women making chocolate in almost every time period that chocolate has appeared.

Meet Beth

Beth Kirsch had an unusual route to chocolate. She spent the majority of her adult life as a children’s media producer for PBS, winning three Emmy’s for the series Between the Lions (Kirsch, Beth Kirsch Chocolatier). Beth always loved chocolate, however, and one day in 2012, she attempted to mold a chocolate bar into the shape of an Eiffel Tower; it was an utter disaster. The chocolate stuck to the mold, and when it finally did come out, it tasted terrible. Beth immediately decided she would learn to work with chocolate. She enrolled in a three-hour class at ChocoLee Chocolates, and it was here that she learned the process of tempering. A year later, she took a three-month internship at EH Chocolatier in Somerville, and after that, she enrolled in an online course at the Vancouver based Ecole Chocolat to earn a professional chocolatier certificate. Then, in 2016, she traveled to France to become a master chocolatier through the Valrhona Ecole Du Grand (Pyenson). With all this knowledge, Beth was able to make those chocolate Eiffel Towers she had once desired and much more. She decided to launch her own confectionary business from her newly certified kitchen, and thus, Beth’s chocolates began.

Beth is a chocolatier; she does not create her own chocolate from bean-to-bar but buys bars from others to use in her confections. Beth specifically likes to use Valrhona, a fine cacao chocolate brand from France that is known for its exceptional flavor and ethical sourcing (Kirsch, ‘Chocolate Tasting and Seminar’). By melting down these bars, she can add her own additional ingredients, re-mold them, and then decorate them into something else entirely- into Beth’s chocolates. For example, in the image below, you can see one of Beth’s most popular and award-winning bonbons called Fig-In-A-Box. To make this, Beth first creates a fig puree, adds aged balsamic vinegar, transforms the concoction into a French pate de fruit, hand dips it in Valrhona dark chocolate, and finally, brushes it with gold stripes (Kirsch, Chocolates: Fig-in-a-box). The chocolate coating itself may not be her own, but she invents the unique combination of flavors and the delicate design. Some of her other popular bonbons include Pomegranate, Cappuccino, Cognac, Ginger 3 Ways, Passion Fruit, and Salted Dark Caramel. In 2018 alone, Beth’s Chocolates won ten different awards, a huge achievement considering how new her company is (Kirsch, Beth Kirsch Chocolatier).

Beth’s Fig-in-a-box Bonbon (http://www.bethschocolate.com/product/fig-in-a-box/)

 Looking at her path into chocolate, Beth rose to prominence with the help of many women. She first took a class at ChocoLee’s in Boston, which was founded by Lee Napoli, a gifted female pastry chef and former chocolatier. EH Chocolatier, where she interned, is also run by two women, Elaine Hsieh and Catharine Sweeney. In my own conversation with Beth, I asked her about her experience as a female chocolatier (Kirsch, ‘Chocolate Tasting and Seminar’). She explained to me how in France where she once trained, almost all of the chocolatiers are men and the profession is like an exclusive gentlemen’s club. However, in the States and particularly Boston, she has seen an incredible opportunity for women to create chocolate confections for two reasons. Firstly, Beth pointed out how you can become a chocolatier with little to no formal training, although it certainly helps. Secondly, you can become a chocolatier at any time in life, even after pursuing a career in an entirely different field. Indeed, she began experimenting with chocolate confections after working in television for most of her life. Elaine and Catherine from EH Chocolatier had been a doctor and a Harvard administrator respectively. I turned to the FCCI to corroborate Beth’s information and was pleasantly shocked by howmany chocolatiers were women. According to the FCCI website, there are currently fourteen chocolatiers using fine cacao in the United States; of those, nine are independently run by women and an additional two are co-operated by a man and woman duo (Martin, ‘Map’). In the map below, you can see specifically where these various chocolateries are dispersed across the United States; just as Beth had mentioned, many are clumped together in New England- eight out of the fourteen to be exact.  Women’s current role as chocolate creators is not a new one, but rather, a more formalized one. If we turn to the history of chocolate, we can find them creating it in every era and often for men. 

U.S Chocolateries as registered with the FCCI (Me via Mapline)

Turning Back the Clock to Find Women Making Chocolate

In colonial times, women primarily created and served chocolate as a beverage. Chocolate consumption originated in the Olmec civilization, a people who occupied the modern-day Gulf of Mexico from 1400 to 400 BC (Leissle, 29). The practice then spread to the Mayan and Aztecs societies, both of whom enjoyed their chocolate as a drink made from crushed seeds. Farmers would grow, harvest, ferment, dry, and roast the cocoa beans, much like we do today, but from there, a woman would grind the beans on a stone, add water, add additional flavors like corn maize, and finally and most importantly, pour the beverage from one vessel to another in a highly symbolic fashion to produce a foamy head on it (Coe and Coe, Kindle location 872). It could then be served to a prominent Mayan or Aztec, perhaps a king, merchant, or warrior. We can find abundant evidence that women were primarily made these chocolate beverages in much of the art from this time period. For example, the Princeton Vase featured below is a piece of ceramics dated between 670-750 A.D. It depicts a Mayan god sitting on his throne, surrounded by female figures which are assumed to be his concubines. One of these women stands behind him in the bottom right corner of the image, pouring chocolate from one vessel to another to generate the highly desired foam. As captured by this vase, chocolate may have been consumed by mostly men in the Mayan and Aztec societies, but it was women who were responsible for its creation.

The Princeton Vase (https://commons.wikimedia.org/wiki/Category:Princeton_Vase#/media/File:God_L_with_the_Hero_Twins.jpg)

In the Baroque Period, women still prepared and served chocolate drinks to men, but now, to European ones. This trend first appeared in New Spain when poor Spanish settlers would often marry native women. When these Aztec housewives would cook for their husbands, they brought many of their customary dishes and ingredients into the kitchen. This often included a chocolate beverage prepared in much same manner it was among their own people, but now, combined with old world spices such as cinnamon and sugar (Coe and Coe, Kindle location 1583). These hybridized drinks were later transported back to Europe, and by the 17th century, some of the first Coffee houses started to appear in England. Despite their name, coffee houses served a variety of foreign, imported beverages, but coffee, tea, and chocolate were the most popular among them (Coe and Coe, Kindle Location 2425). As can be seen in the image below, these were male-dominated spaces where men would convene to talk politics, culture, and most importantly, sip a cup of coffee or chocolate or tea while doing so. However, if you look at the far left side of the image, there is one single woman behind a bar; she is preparing the actual chocolate. So, although women were not welcomed as patrons, they appeared in coffee shops in subtler forms as owners, waiters, or cooks. In fact, 20% of coffee shops during this time were owned and operated by a woman (Cowan, 147). Women helped make chocolate accessible, solidifying and gratifying the European craving for it.

Drawing of a 17th Century Coffee House (https://www.britishmuseum.org/research/collection_online/collection_object_details.aspx?objectId=752544&partId=1)

Following the Industrial Revolution, women continued to serve chocolate as a beverage while also learning how to incorporate it into new foods. Throughout the 19th century, a variety of new machines were created to transform the cocoa bean into something else entirely. Two of the most important products that emerged from this context were Dutch cocoa powder and solid chocolate bars (Martin, Slides 60-69). A variety of cookbooks and cooking classes soon appeared that attempted to teach women how to bake with these new chocolate varieties. In America, for example, celebrity chef Maria Parloa alongside the Walter Baker Chocolate company published the 1909 pamphlet Chocolate and Cocoa Recipes and Homemade Candy Recipes that detailed a variety of different chocolate preparations from the classics like hot chocolate, chocolate milkshakes, and chocolate pudding, to more unique dishes like chocolate eclairs, cake, cookies and even jelly (Martin, ‘Brownies’). Just a few years prior, another famous chef named Fannie Farmer published her 1906  Boston Cooking School Cookbook that included one of the earliest mentions of brownies (Martin, ‘Brownies’). The recipe, which is included below, called for two squares of Walter Baker’s chocolate as well as chopped walnut meat, something that might surprise a modern audience today. These cookbooks did not just teach women how to prepare chocolate in new ways but encouraged them to serve chocolate more frequently overall. These women were helping to transform chocolate from an occasional indulgence to an ever increasing part of the American diet.

Fannie Farmer’s Brownie Recipe (https://archive.org/details/bostoncookingsch00farmrich/page/n563)

By the late 20th, and early 21st century, artisan chocolate bars began to emerge to differentiate themselves in taste and quality from the Big Five companies; many of these businesses are owned by women. For example, one chocolate that Beth Kirsch herself buys is Castronovo chocolate, founded by Denise Castronovo in 2013 in Florida. Castronovo directly sources fine heirloom cacao beans from South American farmers, and then roasts, winnows, grinds, refines, conches, tempers, and wraps the bars in her own factory packaged under her own last name (Balmaseda). Castronovo is one of the only women to have been recognized at the prestigious International Chocolate Awards, and as of today, she has a staggering 26 awards (Thomson). Another female-run bean-to-bar company is ‘57 Chocolate, founded in 2016 by sisters Kimberly and Priscilla Addison out of Ghana. In the 10-minute interview below, they discuss how they started the company to prove that Ghana is not just a country for growing and exporting cacao beans, but one that can create artisan chocolate itself. They are leading the way in this crusade, sourcing fine beans from local farmers and transforming it from their kitchen into truly Ghanaian chocolate bars (Addison and Addison). In fact, as mentioned in the interview, many of their bars feature different adinkra symbols, which were historically designed and used by indigenous Ghanaian tribes. Female chocolate makers are vastly outnumbered by male ones, but they are nonetheless present all over the world, and more are entering the profession every year.

Kimberly and Priscilla Anderson on ’57 Chocolate (https://www.youtube.com/watch?v=_0SdUC6ajbU)

Back to Beth: One Woman Among Many

Beth Kirsch is just one example of a woman involved in the chocolate industry, specifically as a self-employed chocolatier. However, she is far from alone. As history has shown, women have always been involved in preparing chocolate, in different places, in different forms, and for different people. These women were often overlooked by society, but they always existed, and as the saying goes, the absence of evidence is not the evidence of absence. Now in the 21st century, we can clearly see more and more women entering the chocolate industry as bean-to-bar makers or chocolatiers. Finally, they have the formal title they lacked for so long. Now, it is the job of other organizations to start recognizing their chocolate, awarding it, and bringing it into public knowledge. As previously mentioned, all of the ‘Big Five’ chocolate companies were started by men, but maybe in the future, we can see the rise of a sixth company, this one run by a woman.

Works Cited

Addison, Kimberly, and Priscilla Addison. “Our Story.” ’57 Chocolate, 2018, http://www.57chocolategh.com/about.

Balmaseda, Liz. “Tiny Chocolate Factory in Stuart Wins Huge International Awards.” Feast Palm Beach, 17 July 2015, feastpb.blog.palmbeachpost.com/2015/07/17/tiny-chocolate-factory-in-stuart-wins-huge-international-awards/.

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. Thames and Hudson, 2019.

Cowan, Brian. “What Was Masculine About the Public Sphere? Gender and the Coffeehouse Milieu in Post-Restoration England.” History Workshop Journal, vol. 51, no. 1, 2001, pp. 127–157., doi:10.1093/hwj/2001.51.127.

Kirsch , Beth. “Beth Kirsch Chocolatier .” Beth’s Chocolate, 2019, http://www.bethschocolate.com/about/.

Kirsch , Beth. “Chocolate Tasting and Seminar.” Women of Winthrop Speaker Series. Women of Winthrop Speaker Series, 24 Apr. 2019, Cambridge , MA.

Kirsch , Beth. “Chocolates: Fig-in-a-Box.” Beth’s Chocolate, 2019, http://www.bethschocolate.com/chocolates/.

Leissle, Kristy. Cocoa. Polity Press, 2018.

Martin , Carla. “Introduction .” AAAS119x. AAAS119x, 30 Jan. 2019, Cambridge, MA.

Martin, Carla. “Brownies.” US History Scene, 10 Apr. 2015, ushistoryscene.com/article/brownies/. Accessed 30 Apr. 2019.

Martin, Carla. “Map .” Fine Cacao and Chocolate Institute, Fine Cacao and Chocolate Institute, 2019, chocolateinstitute.org/resources/map/.

Martin, Carla. “Sugar and Cacao .” AAA119X. AAA119X, 20 Feb. 2019, Cambridge, MA.

Pyenson, Andrea. “From Children’s Media to Chocolate Making.” BostonGlobe.com, The Boston Globe, 1 Dec. 2015, www2.bostonglobe.com/lifestyle/food-dining/2015/12/01/from-children-media-chocolate-making/LIjH0TgDtHhGanjmoZHxYL/story.html.

Thomson, Julie R. “Surprise! Florida Makes Some Of The World’s Best Chocolate.” HuffPost, HuffPost, 3 May 2017, http://www.huffpost.com/entry/best-chocolate-florida_n_59088cf5e4b05c397682bc33.

Multi-Media Works Cited

British Museum. “Interior of a London Coffee-House.” The British Museum, The Trustees of the British Museum, 2019, http://www.britishmuseum.org/research/collection_online/collection_object_details/collection_image_gallery.aspx?partid=1&assetid=290256001&objectid=752544.

Farmer, Fannie. “The Boston Cooking-School Cook Book, 1906 .” Internet Archive, Boston, Little, Brown and Company, 2006, archive.org/details/bostoncookingsch00farmrich/page/n563.

Kirsch, Beth. “Fig-in-a-Box.” Beth’s Chocolate, 2019, http://www.bethschocolate.com/product/fig-in-a-box/.

Ostrover, Olivia. “U.S Chocolatiers.” Mapline, 30 Apr. 2019, app.mapline.com/map/map_4f4f4836.

Pyenson, Andrea. “From Children’s Media to Chocolate Making.” BostonGlobe.com, The Boston Globe, 1 Dec. 2015, www2.bostonglobe.com/lifestyle/food-dining/2015/12/01/from-children-media-chocolate-making/LIjH0TgDtHhGanjmoZHxYL/story.html.

RAW AFRICA, director. The Two Sisters Reviving Ghana’s Chocolate Market with ’57 Chocolate . YouTube, YouTube, 23 Feb. 2017, http://www.youtube.com/watch?v=_0SdUC6ajbU&t=204s.

Robicsek, Francis. “Category:Princeton Vase.” Category:Princeton Vase – Wikimedia Commons, University of Virginia Art Museum , 2019, commons.wikimedia.org/wiki/Category:Princeton_Vase#/media/File:God_L_with_the_Hero_Twins.jpg.