FREEPORT — Freeport Historical Society will host a look at chocolate and its evolution in American cookery on Sunday, Feb. 10, at 3 p.m. at Old Town Hall on Park Street (on the grounds of the Hilton Garden Inn).

Food historian and author Sandra Oliver will present a lively and fascinating romp through America’s cooking past as she shares how chocolate was gradually incorporated into American cookery, a news release said.

From its start primarily as a beverage to the recent era of such desserts as “chocolate decadence” and “death-bychocolate,” Oliver will describe early chocolate cakes, which were made with chocolate filling or frosting in plain cake to the addition of chocolate to the batter around the late 1800s and early 1900s, including the creation of the rich, dark devil’s food cake.

Freeport candy-maker Andy Wilbur from Wilbur’s of Maine will demonstrate how contemporary chocolates are made.

The audience will have the opportunity to taste a 19thcentury chocolate drink, sample two cakes made from historic recipes, as well as sampling contemporary chocolates from Wilbur’s of Maine.

Tickets are $10 and reservations are recommended. This event sold-out in 2012.

For more information, call 865-3170 or visit www.freeporthistoricalsociety.org.