Author: Aline Leclercq
Temperature: -26 degrees
Wind speed: 11 mph
Temp with wind chill: - 38 degrees
The week before Easter in the Antarctic Heritage Trust lab, I had been working on chocolate. Not because I was excited about Easter and hoping to get the traditional magical chocolates, but because a wooden box of Fry's Cocoa tins came into the conservation lab for treatment. A large paper label remains on the side of the box, still clean and brightly coloured, an element that usually disappears because of age and weather conditions. The five tins inside were in good condition and unopened, still full of their contents.
Box of Frys Cocoa tins (side 1) before treatment
Box of Frys Cocoa tins (side 2) before treatment
Captain Scott’s National Antarctic Expedition brought quite a lot of cocoa to Antarctica in 1901, as a healthy and also sweet, delicious drink. It is true that chocolate is very enjoyable, especially when you are in this climate and landscape. It seems that the explorers were consuming cocoa often, and having chocolate during Easter made me think about them, how a simple drink or meal can become a golden distraction and delicacy!
Tins of Frys Cocoa
For Easter at Scott Base we all wrote clues for each other and Sunday was animated by people running from one side to another, hunting for their eggs. I really enjoyed this way of combining a social event with all the team down here and to remember what is happening in the "real world"! Finding our chocolate eggs at the end of the game was delightful! And it made this sweet very special.