2007    2006    2005

November 9 - 11, 2007 New York Chocolate Show

October, 2007 PMCA Centennial Celebration

February 12, 2007 Beth's Princeton Lecture

New York Chocolate Show, November 9 - 11, 2007

Beth Kimmerle?s carefully curated chocolate history exhibit features artifacts and antiques from her private collection. From advertisements to equipment come see original vintage factory prints, packaging, recipes books and more. Fans of history, nostalgia, chocolate and the confectionery industry will enjoy this truly fascinating window into the world of chocolate. Learn facts about the most loved and influential chocolate makers and purchase a special piece of chocolate history to take home! Read press release (pdf)


PMCA Centennial Celebration, October 2007

In October 2007, the Pennsylvania Manufacturering Confectioners? Association centennial celebration took place at the Hotel Hershey. This black tie event included music and dancing as well as an exhibition and auction of confectionery items by professional artisans. Beth Kimmerle hand-made decoupage plates with images from her vintage candy and chocolate collection. The gala also coincided with the publication of the PMCA history book, Sweet Times, a commemorative publication covering the history of PMCA that includes historical contributions from PMCA members. As the editor of PMCA's History Book, Beth was at the event signing books purchased by attendees.


Beth's Princeton Lecture, February 12, 2007

Start your peek into the chocolate past by viewing the Princeton University's collection of Pre-Columbian and Mayan artifacts, including the renowned Princeton Vase, with the curators of the Princeton Art Museum.

These artifacts depict early chocolate making rituals. John Pohl will lecture on the use and history of these amazing artifacts.

Then, attend a seminar on the history of chocolate with, Beth Kimmerle, author of Chocolate: The Sweet History. Beth will take guests through a complete chocolate history seasoned with detailed stories of our well-loved chocolate companies and brands. Be prepared to learn some history, discover chocolate?s roots and see a selection of chocolate artifacts from her private collection.

Lastly, end the day with a chocolate tasting with Beth Kimmerle and Stefan Bern, Princeton University professor of "The Chemistry of Chocolate". Attendees will taste selections while discovering about carbohydrates, fats, lecithin and the active chocolate components, such as theobromine, that are responsible for the stimulating properties of cocoa products.


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