The ancient recipe for hot chocolate preparation has been restored at Polotsk State University

At Polotsk State University, the ancient recipe for hot chocolate prepared by Gabriel Gruber, a scientist from the Jesuit Collegium era, has been revived. As reported by the university, tastings of the aromatic delicacy are included in the excursion programs of the former Jesuit Collegium complex and are gaining increasing popularity these autumn days.

In May of this year, on the occasion of University Day, the reconstruction of the "Mechanical Head" was unveiled at the Polotsk Collegium. This was a famous creation of Gabriel Gruber, who worked within these historical walls in the late 18th century and made a significant contribution to the development of science, education, and culture. (In his time, within the walls of the Polotsk Jesuit Collegium, the scientist established a rich art gallery and constructed a three-story museum building with numerous offices, laboratories, and exhibits). The "Mechanical Head" was housed in the museum of the Polotsk Collegium and later the academy. It represented the head of an elder with moving eyes and long gray hair, capable of answering questions in various languages.

The reconstructed project has become another attraction of Polotsk State University and is included in excursion routes. The current "elder" has his own distinct character, is inclined to philosophize, and remains indifferent to everyday questions. Several excursion options are offered to visitors of the former Jesuit Collegium complex, including the animation tour "Conversation with the Mechanical Head," the photo session tour "Wedding," and the ceremony tour "Vow of Fidelity" (the bride and groom answer the "elder's" questions, then recite their vows after him).

The university emphasized that Gabriel Gruber was also a skilled confectioner, and his recipe for hot chocolate has been preserved. "While exploring the legacy of the renowned scientist, our excursion participants have the opportunity to taste the aromatic delicacy, and as the weather turns cold, more and more people are eager to try the chocolate made according to the ancient recipe," the university stated.

The university noted that the number of excursion groups increased significantly during school holidays. "We have a differentiated approach to visitors of different ages. When working with schoolchildren, we always include a career guidance block in the program, where we talk about our faculties and specialties," the university added.

Alena Tikhonova, BELTA.