Don't forget to stop by our Chocolate Store! Chocolate: The Exhibition, February 5 through May 1, 2005 SDNHM: Chocolate Exhibition
San Diego Natural History Museum--Your Nature ConnectionSDNHM Exhibits
Chocolate: The Exhibition, February 5 through May 1, 2005

This exhibition closed May 1, 2005.


Chocolate Sundays
Mmmm…chocolate tastings.

Chocolatiers included:

Amber Lyn Chocolates

Amber Lyn, a chocolatier who caters to the carb-conscious and diabetic with delicious Belgian chocolates.

Chuao Chocolatiers

Chuao, ranked within top 10 chocolatiers in the US, makes premium handcrafted confections using single origin Venezuelan cacao, and boasts unusual, unexpected, and delicious flavors.

O'Gilvie Chocolatiers

O’Gilvie, a variety of delectable gourmet squares created with multiple layers of delicious chocolate fudge, smooth creamy caramel, liqueurs, and fresh nuts.

Jer's Handmade Chocolates

Jer’s Handmade, boasts confections made in small batches by hand—from the kitchen to you in days—only from the finest ingredients.

Euro Chocolate Fountains

Euro Chocolate Fountains. Dip strawberries, marshmallows, bananas and other goodies into a flowing fountain of chocolate—delicious!

From the ancient rainforest to the supermarket shelf,
the Museum takes visitors on a delicious expedition

The story behind chocolate is every bit as rich and captivating as the sweet itself--the San Diego Natural History Museum invites visitors to discover Chocolate, the new exhibition on view from February 5 through May 1, 2005. Developed by The Field Museum in Chicago, Chocolate leads visitors on a journey from the rainforest understory to the supermarket shelf, offering the opportunity to explore our culture's links with the natural world. (Participate in this journey with an interactive created by The Field Museum.)

Kettles of  cacao beans, ©The Field MuseumSays Deputy Director of Public Programs Jim Stone, "Chocolate speaks to people's stomachs as well as their heads. We want to let people know that what they are eating and enjoying is the result of a complex cultural and historical process. Usually, chocolate is so far removed from its beginnings that people forget it is a product of nature."

Chocolate explores the lush environment in which the cacao tree originated, pre-Columbian perspectives on chocolate, and how chocolate became a commodity in the world marketplace. Visitors will discover chocolate's impact on human cultures and tropical ecosystems through scenic environments, rare artifacts, original video, and interactive exhibition techniques.

Green cacao pods, the size of footballs, await harvest. The seeds inside are used to make chocolate. ©The Field MuseumThe exhibition begins in the rainforest, where the cacao tree grows; visitors will discover the connections between this unique tree and its habitat. Then the exhibition travels to the time of the Maya and Aztec, where chocolate was used as a bitter love-drink for the wealthy and as a currency and tribute to kings. Chocolate then leaves the New World to travel back to Europe, where sacks of cacao first hit the docks along with bags of tropical sugar. Visitors will discover how Europeans combined the two and sparked a cultural explosion of chocolate. (Take the chocolate challenge with this chocolate history interactive.)

The Museum is offering an array of public programs that include cooking demonstrations, trips, guest speakers, tastings, and other special events that highlight the many facets of chocolate. Look for special Valentine's Day and Mothers' Day events, and for programs focusing on the uses of chocolate in Latin America. For programming updates, please call 619.255.0219 or visit the website.

Chocolate and its national tour were developed by The Field Museum, Chicago. This project was supported, in part, by
the National Science Foundation.
Supported in San Diego, in part, by Godiva.