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Saturday, November 11 • 12:00pm - 1:00pm
Hot Off The Press: 4 New Must-Read Chocolate Books

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Grow your chocolate library! Four industry leaders – a journalist, a scholar, a marketer, and a sourcerer – bring you four new, must-read books on chocolate this year. Based on her blog, Chocolate Noise, food writer and chocolate eater Megan Giller takes you on a fun romp through the world of craft chocolate, from profiles of the best makers in the United States to chocolate pairings to mouthwatering recipes, in Bean-to-Bar Chocolate: America's Craft Chocolate Revolution (Storey). With fifteen years of research, teaching, and scholarship on cocoa and chocolate, Dr. Kristy Leissle, sometimes known as Dr. Chocolate, has published Cocoa, on the geopolitics of this global industry (Polity). San Francisco's Dandelion Chocolate tells all on topics ranging from sourcing to roasting to baking: Greg D’Alesandre, Dandelion's Chocolate Sourcerer, talks about Making Chocolate (Clarkson-Potter). Lastly, Lawren Askinosie, Chief Marketing Officer of Askinosie Chocolate, shares a guide to purposeful, vocational business through the lens of direct trade chocolate making with Meaningful Work: A Quest To Do Great Business, Find Your Calling, and Feed Your Soul (Penguin Random House). With first-time readings from each book and lively discussion with the authors, this panel will bring your industry knowledge up to date with the most current and wide-ranging writing on chocolate.

avatar for Lawren Askinosie

Lawren Askinosie

Chief Marketing Officer, Askinosie Chocolate
Lawren Askinosie grew up around craft chocolate, and with craft chocolate. In 2005 her father started Askinosie Chocolate, one of the first small batch chocolate factories in America. Eager to jump into the family business full-time Lawren began college early and upon graduation at... Read More →
avatar for Greg D'Alesandre

Greg D'Alesandre

Chocolate Sourcerer, Dandelion Chocolate
Greg has been working with chocolate for over twenty years, and making chocolate for the last decade. He started making liquid nitrogen truffles in college with "borrowed" equipment from the physics lab. He's been with Dandelion Chocolate for 5 years as partial owner and Chocolate... Read More →
avatar for Megan Giller

Megan Giller

founder, Chocolate Noise
Megan Giller writes about food and culture, and especially bean-to-bar chocolate, for Slate, Food & Wine, The New York Times, and more. She also has her own site, Chocolate Noise, and is working on a book about American bean-to-bar chocolate, to be published by Storey Publishing in... Read More →
avatar for Kristy Leissle

Kristy Leissle

Lecturer, Cocoapreneurship Institute of Ghana
Dr. Kristy Leissle is a scholar of the global cocoa and chocolate industries, and her new book on the geopolitics of cocoa will be out in March 2018. She is faculty at the University of Washington Bothell, where she teaches Global Studies & African Studies. Kristy also works with... Read More →
avatar for Jael Rattigan

Jael Rattigan

Co-Owner, French Broad Chocolate
Jael Rattigan, along with her husband, Dan, lived and worked in the cacao-rich rainforest of Costa Rica for two years. At the restaurant they opened, Bread and Chocolate, they were able to source local chocolate for their handmade desserts, sparking a passion for cacao and all things... Read More →

Saturday November 11, 2017 12:00pm - 1:00pm PST
Smith Cove Cruise Terminal Pier 91 Seattle 2001 W. Garfield Street, Seattle WA 98119