Two thirds of the world’s cocoa comes from the African continent, but historically, Madagascar aside, only a handful of fine chocolate makers used African beans. Does this mean that all African cocoa is doomed for candy bars and commodity chocolate? African cocoa has long been regarded as a boogeyman in the premium cocoa world. We thought that this was not only unfair, but also simply incorrect. We saw an opportunity in Tanzania to work in a remote area to disrupt the existing supply chain and focus on producing a fine quality bean for bean to bar chocolate makers and in the process, bring some real added income gains to smallholder cocoa farmers. By bringing a new business model to Tanzania, we turned an old bar and disco into the first commercially run fermentary in the country, and now produce a bean regarded as amongst the best in the world and have been able to ensure higher incomes going to cocoa farmers. This talk will share how we did it, along with the challenges and successes along the way.
Simran is one of the two founders of Kokoa Kamili - a company in Tanzania that is bringing a new business model to the cocoa sector. By focusing on producing fully traceable, fine flavour cocoa, we are able to ensure that we can pay our farmers far above market pricing for our beans... Read More →
What happens on a microbiological level when cacao is fermented, and how is this process related to the human microbiome? What type of chocolate is “healthier” for you, and more importantly - why? Is all chocolate created equally? We’ll cover these questions and many more from a scientific perspective, and demystify the multitude of processes from chocolate goes through from tree to tongue. We’ll touch on how chocolate affects the mind and physiology, and how processing techniques & other ingredients can manipulate — for better or for worse — the diverse biochemical landscape contained inside a single cacao bean.
Brian's passion for ethnobotany led him to chocolate, aka Theobroma cacao, which translated from Latin literally means "the food of the gods". Through years of courses and travels around the globe, Brian learned to unite his love for wildcrafting with the technical savvy required... Read More →
Head Pastry Chef & Instructor, Art Institute of Seattle
Chef Antoine Rondenet, an instructor of Culinary Arts at The Art Institute of Seattle, apprenticed at Chocalaterie Castellane in Nantes, France, before moving to the United States in 2001. Chef Rondenet, worked as a Pastry Chef since then, mainly in Seattle; he joined the faculty... Read More →
Head Chef & Head of Culinary Programs, Art Institute of Seattle
Chef David Wynne is the Academic Culinary Director at the Art Institute of Seattle and an experienced Chef with a 30 year of success in food education, sustainable food production, development, and leadership. He has consulted with leading chefs, restaraunts, and institutions, participated... Read More →
What goes into a chocolate bar? Learn how the craft, speciality and sustainable cacao sectors are fundamentally impacting climate. Engage in a discussion about the strengths and weaknesses of certifications, specifically how they meet or don't meet the specific needs of many buyers and producers at origin. Which values, terms and sustainability goals are important to establishing a fair price? As consumers, join the conversation to share what is important to you.
Nancy is a social entrepreneur and passionate about designing multi-stakeholder collaborations and trust systems that can be safe, sustainable and integrative. She is a co-founder of two non-profit impact driven enterprises; Yellow-Seed facilitates connection between farmers at origin... Read More →
Hazel Lee is a part time Chocolate Consultant, Home Bean to Bar Maker, Chocolate Judge and Cocoa Adventurer. She truly fell in love with cacao and chocolate in December 2013 when she volunteered at La Iguana Chocolate, a cocoa farm in the Costa Rican jungle. Since then, Hazel has... Read More →
Chloe Doutre Roussel is an author, consultant, educator and world-renowned expert on all things chocolate. Her seminal book, “The Chocolate Connoisseur”, has been translated into 5 languages. Her relationship with chocolate is a genuine passion and love story and her enthusiasm... Read More →
How Cocoa gets its taste; an introduction to the details that add-up to the final quality of cocoa. What do genetics mean for the flavor? What is fermentation and drying really about is it important to the final flavor? Through years of trial and error Ingemann has developed an indebt understanding of cocoa and some of the possibilities it offers.
Lars Saquero Moller is Danish of origin and as of 2010 the General Manager of Ingemann in Nicaragua, the Moller family business. Ingemann works as the access to market for around 1.500 honey and cocoa producers in Nicaragua and currently serves customers in 35 countries, focusing... Read More →
Unbeknownst to many people, the Haitian cacao is highly ranked on the international cacao market (International Cacao Awards 2017, 2015, and more). Realizing this, Corinne decided in 2015 to produce delicious and high quality chocolates in Haiti, made only with Haitian cacao. She wanted a product that Haitians, could enjoy and be proud of. She also wished for every chocolate connoisseur and lover worldwide to savor and fall in love with these delicious chocolate treats. Most importantly, she wanted to use single origin craft chocolate to help engineer a new future for Haiti. Join us as she shares her story!
Corinne Joachim Sanon Symietz grew up in Port-au-Prince, Haiti, well into her high school years.Post her High-School graduation in 2002, she moved to New-Orleans Louisiana, where she completed her first two years of college. Seeking a more challenging and rigorous engineering program... Read More →
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.
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 →
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 →
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 →
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 →
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 →
Modern Bûche de Noël (and a few parlor tricks) with Pix Pâtisserie owner and Modern French Pastry author, Cheryl Wakerhauser. This demo will showcase the Valrhona organic chocolate line.
Owner and Executive Chef, Pix Patisserie / Bar Vivant
Pix Patisserie, Cheryl's 16 year old Portland pastry paradise, has been mentioned in Food and Wine, Elle Décor, Food Network Magazine, Sunset, Wine & Spirits and The New York Times Magazine, where it stated, “Cheryl Wakerhauser’s macaroons trounce Per Se’s.” She is a natural... Read More →
MARIA FERNANDA DI GIACOBBE, has won the Basque Culinary Prize in 2016 for the social impact on her work on cacao and chocolate in Venezuela. Discover the model and the challenges of this journey.
Maria Fernanda di Giacobbe, chef, master chocolatier, and ambassador of Venezuelan cocoa is the founder of KaKao, Venezuelan chocolates (2004), Cacao de Origen (2013) and Río Cacao (2017). As an entrepreneur and caterer, she was the owner of more than 15 cafés and restaurants in... Read More →
At the Northwest Chocolate Makers Unconference in 2016, a session focused on identifying some of the ways that academics and chocolate makers might work together. In this presentation we show the results of the first survey of North American fine/craft chocolate makers, which focused on the research needs of the community. We show the research needs that North American fine/craft chocolate makers consider the most important, and propose a way forward to create research collaborations between interested makers and academics.
University of California, Davis, Associate Professor of Agricultural Sustainability and Society
Dr. Ryan Galt, PhD, is a MacArthur Foundation Endowed Chair in Global Conservation working on a project ""Just chocolate? Impacts of ethical cacao-chocolate commodity chains on biodiversity conservation, crop genetic diversity, and livelihoods." He is a broadly-trained geographer... Read More →
Executive Director; Lecturer, Fine Cacao and Chocolate Institute; Harvard University
Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute and a Lecturer in the Department of African and African American Studies at Harvard University. Carla is a social anthropologist whose current research focuses on ethics, quality... Read More →
Madeline Weeks is a PhD student at the University of California Davis studying ethics and equity in craft chocolate production. She draws upon human geography and political economy to understand the wider social and ecological relations of making chocolate using case studies of value... Read More →
Our natural environments hold the key to a thriving brain. The chemical structure of chocolate locks into our brain’s receptors to elicit feelings of comfort, bliss, and even to stimulate growth of new neurons in an area of our brain essential to learning and memory. How is chocolate developed to stimulate our senses and feed our brains? From the origins of the magical beans to the fundamentals of flavor release to natural encounters with the brain, you will embark on a dance through the science of chocolate.
Professor, Neuroscience Program, UC San Diego’s Department of Cognitive Science
Andrea A. Chiba is a Professor in the Department of Cognitive Science and in the Program of Neuroscience at the University of California, San Diego. The Chiba Laboratory is focused on gaining an understanding of the neural systems and principles underlying aspects of learning, memory... Read More →
Senior Scientist, Research and Development, Guittard Chocolate Company
Thalia Hohenthal is the Senior Scientist of Research and Development for Guittard Chocolate Company and a graduate of University of California, Davis in Food Biochemistry. Thalia has dedicated 38 years to the science of chocolate. She directs new product design, commercialization... Read More →
Chocolate is made from the seeds of the cacao fruit which grows in squash like pods that form directly on the trunk and older growth of the Theobroma cacao tree. Chocolate is made by fermenting, sun drying, and roasting the little beans that form inside the pod. However, a sweet, white, and sticky flesh grows around the beans that can be eaten fresh out of the pod. This substance is the fruit pulp and is very pleasant to eat, with a tangy but sweet taste with a slight floral flavor, much less acidic than citrus. If you have never tasted cacao fruit directly out of the pod, now is your chance. Join Bill Fredericks as he cuts open cacao pods and shares the succulent fruit that lies within.
Bill Fredericks, Chocolate Man, has been educating and consulting on all things chocolate for three decades. Few chocolatiers in the Pacific Northwest have not benefited at some point from his expertise. His shop, Chocolate Man, opened in 2012 in Lake Forest Park, where Bill teaches... Read More →
An overview of the process of locating and working at new cacao origins around the world. At each new location, what are the critical factors for developing a successful origin and bringing it into the specialty cacao market? Insights into situations as diverse as wild harvesting cacao in the Brazilian Amazon and organizing a fermentation co-operative in the highland cloud forests of Sulawesi.
Daniel O'Doherty works independently in over 20 countries with cacao producers ranging from tiny co-ops harvesting wild cacao in the Amazon to large modern plantations. Areas of expertise include post-harvest handling, genetics, and farm management.
This captivating presentation will be an overview of the fundamentals of chocolate making and includes: a brief history, cacao farms, the transformation from bean to chocolate, and the secrets of tempering chocolate. For anyone who loves chocolate and wants to learn more!
Master Chocolatier & Director of R&D, Moonstruck Chocolate Co.
World-renowned chef Julian Rose joined Portland-based Moonstruck Chocolate Co. as its Master Chocolatier and Director of Research and Development in October 2007. Chef Rose is a classically educated pastry chef and confectioner who is known the world over as an authority on chocolate... Read More →
Award winning author, pastry chef, and teacher, Alice Medrich is one of the country’s foremost experts on chocolate and chocolate desserts. Since 1976, when her renowned dessert shop, Cocolat, opened and her first dessert feature appeared in a national publication, Alice’s innovative... Read More →
Shawn Askinosie, founder and CEO of Askinosie Chocolate, an award-winning craft chocolate factory widely considered to be a vanguard in the industry, will share ideas from his new book which details how he discovered the secret to finding a vocation – and how to do purposeful work that comes from your heart as well as your head. Shawn has pioneered direct trade and profit sharing in the craft chocolate industry with farmers around the world. In addition to developing relationships with smallholder farmers, the company also partners with schools in their origin communities to provide lunch to 1,000 children every day with no outside donations. Chocolate will be sampled and the first 50 attendees will receive a free book.
In 2005, Shawn Askinosie left a successful career as a criminal defense lawyer to start a bean to bar chocolate factory and never looked back.Askinosie Chocolate is a small batch, award winning chocolate factory located in Springfield, Missouri, sourcing 100% of their beans directly... Read More →
This class will delve into the history and science of herbal aphrodisiacs. We will explore the different phases of the sexual response cycle and the herbs which help to facilitate each stage. We will expand upon the more familiar aphrodisiac Materia Medica of Cacao and Rose to lesser known herbs that arouse desires like Gokshura, Muira Puama, and Ashwagandha. Come wet your brains and palates with aphrodisiacal teachings and tasty herbal delights.
Anna is a current student of Naturopathic medicine at Bastyr University. Prior to this she received her BS in nutrition and has since then steeped herself in the mossy world of herbal and mycological medicines. Between apprenticing with local wild-crafters and alchemists, she has... Read More →
Chef Antoine Rondenet, instructor of Culinary Arts at The Art Institute of Seattle, and David Wynne, Culinary Director of The Art Institute of Seattle, will lead this informative talk covering different parameters of food preservation, water activity and levels and impact of activity water (AW) on shelf life of chocolate confections.
Head Pastry Chef & Instructor, Art Institute of Seattle
Chef Antoine Rondenet, an instructor of Culinary Arts at The Art Institute of Seattle, apprenticed at Chocalaterie Castellane in Nantes, France, before moving to the United States in 2001. Chef Rondenet, worked as a Pastry Chef since then, mainly in Seattle; he joined the faculty... Read More →
Head Chef & Head of Culinary Programs, Art Institute of Seattle
Chef David Wynne is the Academic Culinary Director at the Art Institute of Seattle and an experienced Chef with a 30 year of success in food education, sustainable food production, development, and leadership. He has consulted with leading chefs, restaraunts, and institutions, participated... Read More →
The most famous biome of Brazil is the Amazon but did you know that there are 5 other equally important biomes that produce amazingly delicious and rare fruits and nuts? Come explore these biomes with me and taste how they make chocolate even better.
Arcelia has been in the chocolate industry for 17 years and has traveled to 34 countries to discover, teach, and learn hocolate making, use, and techniques. From boutiques in Paris to Maya villages, chocolate and cacao is her expertise. Before becoming a chocolate maker she was a... Read More →
Lyndel W. Meinhardt is the Research Leader for the Sustainable Perennial Crops Laboratory at the Beltsville Area Research Center – USDA/ARS. Prior to join ARS, he worked as a visiting scientist in Brazil for 10 years where he collaborated with the Xylella fastidiosa, Moniliophthora... Read More →
Maya will discuss the development of ethical trading models with a focus on the present day push by the specialty chocolate industry towards a new radical pricing model: transparent trade and de-commoditization. The goal is to look beyond the badge on the bar and really get to know the supply chain behind your favorite chocolate bars, seeking transparency and real information showing farmers are earning more from your purchase.
Director of Global Operations and Sourcing, Uncommon Cacao
Stasi is the Supply Chain Manager at Uncommon Cacao, focused on sourcing high-quality cacao from partners we trust and ensuring social and economic impact in our supply chain. Before Uncommon, she was the Program Director for Sustainable Harvest Coffee Importer’s NGO in Rwanda... Read More →
Maya is focused on pioneering a model of extreme transparency in the chocolate supply chain to deliver quality cacao to chocolate manufacturers, and create meaningful market access for cacao farmers globally. She is co-founder and Managing Director of Uncommon Cacao, a fully transparent... Read More →
In this demo you will experience how to create a three dimensional Holiday Showpiece, using key components of chocolate art. Emphasis will be placed on movement, lightness and hand skills.
Ewald Notter has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work. In 2003, he was honored... Read More →
Join Babeland’s friendly sex educators as they explore the sexiest side of chocolate lovers. At this workshop you’ll learn fun and easy ways to incorporate more pleasure into your life. Check out their VIP pop up shop in the 21+ area, where you can enter to win a luxury vibe.
This talk will cover multiple aspects of sugar and sugar usage from the technical perspective. We will explain what sugars are, what they do, why we use them, how to use them, and why use different sugars.
Bill Fredericks, Chocolate Man, has been educating and consulting on all things chocolate for three decades. Few chocolatiers in the Pacific Northwest have not benefited at some point from his expertise. His shop, Chocolate Man, opened in 2012 in Lake Forest Park, where Bill teaches... Read More →
Former boatbuilders and carpenters, Humboldt State University graduates Adam Dick and Dustin Taylor founded Dick Taylor Chocolates in 2010, bringing their fine craftsmanship to the process of batch chocolate making. Thier bean-to-bar chocolate uses only organic cacao and organic cane... Read More →
A natural storyteller with an insatiable curiosity, Haley Nessler believes there is no greater storytelling tool than food. As the digital marketing manager at Cypress Grove, Haley brings the Cypress Grove story to life via social media, product copy, websites, and more, stoking the... Read More →
There are various initiatives and efforts currently underway across Colombia to develop a fine flavor cacao industry. Since this is a new origin for craft chocolate we are diving into the details of the social and environmental impact, as well as the flavor profiles being expressed as a result of the genetics and terroir. Join us to learn about this new origin that is sure to start appearing in craft chocolate!
Emily Stone has spent the greater part of the last decade deep in the jungles of Central America, creating meaningful market access for thousands of indigenous Maya smallholder farmers through supply chain companies connecting these farmers with premium chocolate makers in the U.S... Read More →
Carlos Ignacio Velasco studied industrial engineering at Andes University in Colombia. He worked for over 12 years in the coffee and cacao industry and nine years with the Federación Nacional de Cafeteros de Colombia (FNC), or National Federation of Coffee Producers in Colombia... Read More →
Many of us are aware of the state of cacao in West Africa where practices like slave labor are commonplace. You see, the global chocolate industry has artificially driven down the price of chocolate at the cost of the very people who have carefully labored to harvest cocoa each season. With global income averages for farmers at $2.00 a day, this only provides them 6% of the net sales of the retail price of a chocolate bar. This model is unsustainable for communities and puts further stress on workers to participate in an economy that doesn't ultimately support their families. We are seeing people who have a history of cacao production, growers that have been multi-generational farmers, are leaving the profession altogether.
Further, the current system makes it very difficult for farmers and womens cooperatives to become independent because they can barely afford the operating costs on their own. Additionally, if you were to go one step further and a group wanted to become independently certified, it is almost impossible since they typically cannot afford to pay for the certification costs (i.e., fair trade, organic) needed to compete in the global market. As a result, they are beholden to the exporters that hold the certifications which decrease their financial opportunities and potentially traps them in a cycle of poverty.
We created a business + social enterprise called BIJA that uses cacao to raise awareness of the human cost of chocolate and to provide economic opportunities to groups throughout the world. We are attempting to re-write the way cacao is sourced. We see the farmers as true partners and ensure those that do the hard work of growing, harvesting, and processing cacao is fairly compensated. We work with women's associations directly by first identifying their needs, then secondly by providing and paying for organic certification that is in their group's name, which we gift to them so they can sell their products to any manufacturer and not be beholden to BIJA. We've identified this be one of the single-most important levers in altering their economic potential.
Ultimately, the talk is going to leverage industry statistics along with the empirical data of the work we have done in the field, and at the same time acknowledge the work of other companies who are working diligently to address these inequities of people that are exploited in the cacao industry. We will show the groups we are currently working with in the Dominican Republic and Peru, as well as new groups we are bringing online from Ecuador and Honduras. Given the increase in demand for chocolate globally, and the fact that market prices for cocoa are at a 10-year low, it is as important as ever to understand the impact of consumer choices on developing world economies. It is important to understand the human costs of the food we consume and specifically, the impact of our choices in the world of chocolate.
Paul Newman is a social communicator and documentary photographer whose work has been featured and awarded in magazines and online visual journals worldwide. His photographic work has exhibited in galleries such as the Tate Gallery London and New Mexico Natural History Museum, and... Read More →
Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Los Angeles at Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the... Read More →
Learn about pairing fine wines with outstanding chocolate and why, when done correctly, it provides such a wonderful adventure for your palate. Taste four different wines with four chocolate varieties and get to appreciate the amazing synergy between these two heavenly products. Enjoy a taste experience that you can then replicate at home and share with friends and family.
When it comes to chocolate, Susie has a breadth of experience. Like her chocolate, her role is bean-to-bar: travelling to remote parts of the rainforest in Latin America with her sourcing team to find unique tasting cacao beans from small, family-owned co-op farms, to ensuring Scharffen... Read More →
A Wine & Spirit Education Trust (WSET) level 3 certified wine professional, Rachel has worked in the industry for the last 13 years, specializing in food and wine pairings. Her previous experience includes wine education, culinary arts instructor, and chef. Rachel has traveled to... Read More →
Join Jesse Last, Director of Cocoa Sourcing & Strategic Planning at Taza Chocolate, as he shares lessons learned managing cacao supply chains throughout the Americas.
Director of Cocoa Sourcing & Strategic Planning, Taza Chocolate
Jesse develops supply chains that assure quality, improve livelihoods, and build brand value. As Director of Cocoa Sourcing & Strategic Planning at Taza Chocolate, he leads the company's Direct Trade sourcing program and facilitates strategy design and implementation. Having previously... Read More →
Chocolate was originally conceived of not as a bar but as a drink over 4000 years ago in Central America and due to this long history, there's a huge diversity of different chocolate drinks and ingredients throughout the Mayan, Aztec, and Zapotec regions of modern-day Mexico down through Honduras with drinks like champurrado, tejate, bu'pu, pozol, tascalate, and popo. We'll explore and sample this diversity as well as seeing how this floral and spice ingredients can be reinterpreted in modern-day bars.
Cofounder and Chocolate Flavormeister, Madre Chocolate
Dr. Nat Bletter has 15 years of experience in botany, documenting exotic fruits and vegetables, gathering food in the wild, herbal and traditional medicine, and exploring Asia, South America, Central America, and Africa. He has a Ph.D. in Ethnobotany from the City University of New... Read More →
This panel brings together cacao producers from different regions around the world, including the Caribbean, Central and South America, and Africa. The panel will discuss the similarities and differences in cacao production from the various regions and how the global differences provide distinct advantages/disadvantages in selling to the craft chocolate market.
Simran is one of the two founders of Kokoa Kamili - a company in Tanzania that is bringing a new business model to the cocoa sector. By focusing on producing fully traceable, fine flavour cocoa, we are able to ensure that we can pay our farmers far above market pricing for our beans... Read More →
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 →
Dr. Charles Kerchner is co-founder of Reserva Zorzal, a 1,000 acre bird sanctuary and organic cacao farm in the Dominican Republic. He has worked for 15 years with cacao growers developing innovative mechanisms, including selling select cacao bean varietals to artisan chocolate makers... Read More →
We will explore the transformation of the Brazilian chocolate market, traditionally oriented to mass confections, but increasingly opening windows to a growing number of premium and craft chocolate brands. We will also cover initiatives that are accelerating the quality learning curve for farmers and craft chocolate makers such as the Cocoa Innovation Center, as well as the Geographic Indication project for the South of Bahia. We highlight the benefits of traditional Cabruca, harvesting under the rain forest canopy, which allows for biodiversity conservation and is now seen as an opportunity to developed unique flavor patterns.
Patricia Moles is a professional specialized in the incubation and development of business ventures with a positive environmental and social impact. She has been active in the cocoa value chain since 2003, when she led the expansion of Delfi Cocoa into Brasil, taking the company from... Read More →
Lost in the chocolate aisle at your favorite store? Or festival? You've come to the right place! Heather Holland, creator of the web project Hunting For Chocolate, breaks down all the categories, definitions and certifications that can be found on chocolate bars in a retail environment. Learn what it all means and what to look for so you come home with a bar you love.
Heather Holland is a freelance writer and artist (the Jane of all trades) at http://huntingforchocolate.com. Aside from Hunting for Chocolate, she is known to chase adventure off the beaten path (or plate). Heather served the US Army for 8 years in scientific fields (first as a Field... Read More →
Chef and Founder, Liz McCune, of Eat Seattle will be presenting with Owner/Founder of indi chocolate, Erin Andrews. This cooking demonstration will take on a savory approach to chocolate; highlighting indi chocolate's tasty rubs. Dish to be demoed "Savory indi Mole Crêpe with Bacon Mushroom & Béchamel"
Liz Founded Eat Seattle in 2015 after being inspired by food experiences during her travels in Europe. She is a classically trained chef from Le Cordon Bleu in Paris and has spent the last 15 years perfecting her craft. Just as important to her time spent in the kitchen, is her time... Read More →
Discover how Domori is saving the world's most prized cacao varieties from extinction, preserving its original aromas and making it accessible to the great chocolate enthusiasts all over the world.
Specialized in sensory analysis and lecturer at the International Institute Chocolier, Valeria Feggi is involved in marketing and product development at Domori, leader in the production of fine chocolate and part of the illy Group. She graduated in Architecture at the Politecnico... Read More →
Riccardo Illy joined the family company, Illycaffè S.p.A. in 1977 and became sales director in the mid 1980s, where he leading a focus on uniqueness single blends and extended new product sales channels with the industrialization of serving and coffee pods. In 1992, he became managing... Read More →
Jeff Shepherd is the dynamic owner and chocolate maker at Lillie Belle Farms. Internationally renowned for their unique creations in all things cacao for over 15 years this multi talented true artist is equally comfortable elbows deep in chocolate, covered in paint in front of a canvas, or singing his heart out while playing guitar. This is the second year he has decided to throw out the usual way of presenting at a chocolate festival and getting up close and personal with chocolate lovers by singing and playing songs that "tie in" with the special creations he will be handing out to the audience. Do not miss this special opportunity to sit back for a few minutes, relax, have a beer, enjoy some great chocolate and listen to live music presented with a tongue firmly planted in cheek.
Jeff Shepherd is the dynamic and irreverent chocolatier of Lillie Belle Farms, whose award winning chocolates and bean to bar creations have swept the nation for the last ten years. Voted one of “America’s Top 10 Chocolatiers” by Pastry Arts and Design magazine, Jeff’s “Out... Read More →
"I am too busy making chocolate". This is the most popular excuse that craft chocolate makers use to justify why they don't use Social Media or don't use them properly. But they forget that Social Media is nowadays the new TV, and they are missing the chance to reach 2 billion potential customers. In today's presentation, I tell you the biggest mistakes that small chocolate companies make online, how to avoid them and implement an effective strategy instead.
Sharon Terenzi is a professional chocolate blogger that writes about the latest news and trends in the craft chocolate industry on her website TheChocolateJournalist.com. She has 16.000+ organic followers on Instagram and her Facebook page is where chocolate professionals come together... Read More →
How Cocoa gets its taste; an introduction to the details that add-up to the final quality of cocoa. What do genetics mean for the flavor? What is fermentation and drying really about is it important to the final flavor? Through years of trial and error Ingemann has developed an indebt understanding of cocoa and some of the possibilities it offers.
Lars Saquero Moller is Danish of origin and as of 2010 the General Manager of Ingemann in Nicaragua, the Moller family business. Ingemann works as the access to market for around 1.500 honey and cocoa producers in Nicaragua and currently serves customers in 35 countries, focusing... Read More →
The stories we tell about our food are some of the most important, pervasive, and oldest, as demonstrated by the countless mythical origin stories for culturally sacred foods, of which chocolate is one. Stories are central processes we use to give our lives meaning, and they can often have practical applications as they help us make decision for how best to nourish or heal our bodies.
These stories are increasingly becoming part of how foods like chocolate are marketed. The inside of the wrapper on your chocolate bar may tell you a story of the farmer who sourced the cacao that went into your bar, the social issues at the cacao's origins, the endangered species that will be protected by a portion of this bar's profits, or the craft chocolatier who is rediscovering or innovating the techniques for making artisan chocolate. More often than not, these stories are being told about the people at origin, rather than by those people; their voices are rarely heard, even if their images may appear on a wrapper.
Historias de Cacao/Cacao Stories, a Real Food Stories project focused on cacao and chocolate in Nicaragua, aims to change this by collecting stories from people in Nicaragua involved in various aspects of the chocolate and cacao industry, from farmers producing some of the fines cacao in the country, to cooperative producers struggling to find a market; From the middle men selling bulk cacao in the rural backwaters, to the major exporters drying and processing cacao for the international market; From the indigenous groups using cacao to fight for land rights, to the coffee plantations owners switching to cacao in the face of climate change; And from the small producer of traditional Nicaraguan cacao drinks, to the fine chocolate start up. Historias de Cacao/Cacao Stories is an emerging digital archive of first person short stories that together create a mosaic of Nicaraguan Cacao, helping those outside of Nicaragua connect more directly with this fine chocolate origin.
This presentation will be a multimedia interactive presentation: a mix of video (the stories recorded as part of the project), speaker presentation (with pictures) and audience questions. The aim is both to introduce the project itself, and provide an opportunity to more directly experience the stories of cacao/chocolate in Nicaragua. You will walk away with not only a more direct sense of some of what is happening in Nicaragua--the Nicaraguan cacao/chocolate story--but a more critical lens for how to evaluate the food stories they experience on a daily basis.
This project, a partnership between Aaron Dickinson Sachs and John Drew, was made possible by grant funding from Adelphi University and Saint Mary's College of California.
Dr. Romi Burks, Biology Professor from Southwestern University, will provide an interactive lecture on the fundamentals of genetics to help explain why the average chocolate consumer should care about the biodiversity of chocolate. The discussion will address the desire to unravel the genetic code of chocolate to boost flavor and the components that lend healthiness to chocolate. Samples from cacao designated by the Heirloom Cacao Project will be offered.
Dr. Romi Burks (@ProfRomi on Twitter), Professor of Biology at Southwestern University, teaches a multidisciplinary class about chocolate that identifies connections between chocolate and different areas of study. Interested in chocolate education for the last decade, Burks has given... Read More →
While chocolate bars and the milk based hot chocolate are several hundred years old, drinkable cacao is a practice that spans millennia throughout Central and South America. This participatory lecture will focus on the tradition, nutrition, and experience of the chocolate elixir, a cacao based tonic with herbs and spices in a water base. Come ready to listen, question, and sample a delicious and healthy cacao beverage.
With a background in Anthropology and farm to table cheffing, Liam is chief samurai alchemist and co-founder of CACOCO Drinking Chocolate. Liam is one of the most enthusiastic chocolate revivalists in the known physical universe and loves to introduce people to the molten chocolate... Read More →
Maya Schoop-Rutten scours the world looking for pure, luscious chocolates made with organic cocoa purchased from ethical plantations. Maya’s passionfor travel and high-quality chocolate has taken her directly to the plantations where the cacao beans are grown. Each chocolate in... Read More →
Over the past two years, the FCCI cacao sampling protocol, a communication tool for cacao quality discussions, has been introduced to hundreds of stakeholders throughout the supply chain. It is now being used by cooperatives, estates, private fermentaries, exporters, importers, chocolate makers, and other professionals in 27 countries. Join us to learn more about our work toward international standards for cacao quality and the importance of giving all supply chain stakeholders a more accessible, objective way of providing feedback to one another.
Executive Director; Lecturer, Fine Cacao and Chocolate Institute; Harvard University
Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute and a Lecturer in the Department of African and African American Studies at Harvard University. Carla is a social anthropologist whose current research focuses on ethics, quality... Read More →
Coffee and Chocolate share a lot in common and go really amazing together! Come explore the many ways to enjoy coffee and chocolate with La Colombe and indi chocolate.
Becca Roebber started working in Ecuador with the Kallari Cooperative in 2008. She worked with them to get Kallari into major markets in the USA and promoted their farmer owned chocolate throughout the country. She started in 2016 with indi chocolate in Pike Place Market as the Marketing... Read More →
From our 1,019 acre bird sanctuary in the northern mountains of the Dominican Republic, Zorzal Cacao produces fine flavored, organic cacao while creating conservation solutions across hemispheres. This presentation will focus on how fine flavored cacao, produced from selected clones and custom fermentation techniques, and conservation mechanisms are used to conserve over 20,000 acres of threatened biodiversity.
Dr. Charles Kerchner is co-founder of Reserva Zorzal, a 1,000 acre bird sanctuary and organic cacao farm in the Dominican Republic. He has worked for 15 years with cacao growers developing innovative mechanisms, including selling select cacao bean varietals to artisan chocolate makers... Read More →
Erin Andrews started her journey in chocolate when her older daughter, Indi, asked where chocolate came from. Over 10 years after teaching her daughters "how chocolate grows on trees," Erin has founded two successful bean to bar chocolate companies, in Belize and Seattle. Erin talks... Read More →
Modern Bûche de Noël (and a few parlor tricks) with Pix Pâtisserie owner and Modern French Pastry author, Cheryl Wakerhauser. This demo will showcase the Valrhona organic chocolate line.
Owner and Executive Chef, Pix Patisserie / Bar Vivant
Pix Patisserie, Cheryl's 16 year old Portland pastry paradise, has been mentioned in Food and Wine, Elle Décor, Food Network Magazine, Sunset, Wine & Spirits and The New York Times Magazine, where it stated, “Cheryl Wakerhauser’s macaroons trounce Per Se’s.” She is a natural... Read More →
Chocolate is made from the seeds of the cacao fruit which grows in squash like pods that form directly on the trunk and older growth of the Theobroma cacao tree. Chocolate is made by fermenting, sun drying, and roasting the little beans that form inside the pod. However, a sweet, white, and sticky flesh grows around the beans that can be eaten fresh out of the pod. This substance is the fruit pulp and is very pleasant to eat, with a tangy but sweet taste with a slight floral flavor, much less acidic than citrus. If you have never tasted cacao fruit directly out of the pod, now is your chance. Join Bill Fredericks as he cuts open cacao pods and shares the succulent fruit that lies within.
Bill Fredericks, Chocolate Man, has been educating and consulting on all things chocolate for three decades. Few chocolatiers in the Pacific Northwest have not benefited at some point from his expertise. His shop, Chocolate Man, opened in 2012 in Lake Forest Park, where Bill teaches... Read More →
Jael & Dan Rattigan of French Broad Chocolates will be discussing the delicious trend of chocolatiers and pastry chefs using bean-to-bar chocolate in their confections. Learn how French Broad Chocolates began their chocolate journey, and taste their bean-to-bar chocolate and truffles made from the very same 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 →
Dan Rattigan, and his wife and partner Jael, founded French Broad Chocolates in 2007, after returning from two years living and working in Costa Rica. Started as a confectioner, they transitioned the company bean to bar between 2012 and 2014. Dan has been organizing shared purchasing... Read More →
Senior Scientist, Research and Development, Guittard Chocolate Company
Thalia Hohenthal is the Senior Scientist of Research and Development for Guittard Chocolate Company and a graduate of University of California, Davis in Food Biochemistry. Thalia has dedicated 38 years to the science of chocolate. She directs new product design, commercialization... Read More →
Jeff Shepherd is the dynamic and irreverent chocolatier of Lillie Belle Farms, whose award winning chocolates and bean to bar creations have swept the nation for the last ten years. Voted one of “America’s Top 10 Chocolatiers” by Pastry Arts and Design magazine, Jeff’s “Out... Read More →
This workshop is designed to be a fun flavor experiment for craft confectioners and chocolate enthusiasts. Jenny Samaniego of Conexion Chocolate based in Ecuador will share her expertise in chocolate sourcing and formulation, focusing on her passion for chocolate made with Arriba Nacional cacao. Attendees will have the opportunity to taste several chocolate bonbons prepared following the same recipe but featuring different brands of chocolate including Conexion and a couple of popular mainstream brands.
Owner, Grocers Daughter Chocolate & The Chocolate Squad (coming soon)
Jody is co-owner of a small craft chocolate confections business in Northern Michigan, Grocer's Daughter Chocolate (GDC). She is committed to sourcing ethically traded chocolate for her shop's recipes (and loads of local ingredients like cream, honey, fruits, spirits/beer, tea/coffee... Read More →
Jenny Samaniego founded Conexion Chocolate after nearly 10 years in the industry believing it was possible to produce an exquisite, high-end Couverture in the country of origin. What better place to do this than her home country of Ecuador, birthplace of the famed Arriba Nacional... Read More →
Daniel O'Doherty works independently in over 20 countries with cacao producers ranging from tiny co-ops harvesting wild cacao in the Amazon to large modern plantations. Areas of expertise include post-harvest handling, genetics, and farm management.
Emily Stone of Uncommon Cacao and Roy Fraatz of Cacao Verapaz in Guatemala will discuss the efforts underway since 2013 to develop the Guatemalan fine flavor cacao industry. Introductions will be made to 5 different unique origins within Guatemala, educating consumers and chocolate makers alike about both the challenges and the exciting potential of this new, high-impact specialty cacao origin.
Roy Wilhen Fraatz Lopez is the quality and technical manager at Cacao Verapaz in Cobán, Alta Verapaz, Guatemala. Roy graduated as Agricultural Engineer with a focus on Socioeconomic Development and Environment from Zamorano University in 2007. Originally from the department of Alta... Read More →
Emily Stone has spent the greater part of the last decade deep in the jungles of Central America, creating meaningful market access for thousands of indigenous Maya smallholder farmers through supply chain companies connecting these farmers with premium chocolate makers in the U.S... Read More →
Rob Anderson started a chocolate journey in 2003 with a single bag of cocoa and small stone grinder. Rob soon became obsessed with the complexities of flavors from fresh chocolate and the endless combinations of cocoa varieties, recipes and processes that were possible for creating... Read More →
Award winning author, pastry chef, and teacher, Alice Medrich is one of the country’s foremost experts on chocolate and chocolate desserts. Since 1976, when her renowned dessert shop, Cocolat, opened and her first dessert feature appeared in a national publication, Alice’s innovative... Read More →
Through the Criollo Project, Domori has recovered the rarest aromatic cacao in the world and simultaneously created the largest plantation of its kind. Unlike other cacao varieties, which contain astringent and rough tannins Criollo is known for its unique creaminess roundness and sweetness as it does not contain any tannins.
Specialized in sensory analysis and lecturer at the International Institute Chocolier, Valeria Feggi is involved in marketing and product development at Domori, leader in the production of fine chocolate and part of the illy Group. She graduated in Architecture at the Politecnico... Read More →
Riccardo Illy joined the family company, Illycaffè S.p.A. in 1977 and became sales director in the mid 1980s, where he leading a focus on uniqueness single blends and extended new product sales channels with the industrialization of serving and coffee pods. In 1992, he became managing... Read More →
Learn about pairing fine wines with outstanding chocolate and why, when done correctly, it provides such a wonderful adventure for your palate. Taste four different wines with four chocolate varieties and get to appreciate the amazing synergy between these two heavenly products. Enjoy a taste experience that you can then replicate at home and share with friends and family.
When it comes to chocolate, Susie has a breadth of experience. Like her chocolate, her role is bean-to-bar: travelling to remote parts of the rainforest in Latin America with her sourcing team to find unique tasting cacao beans from small, family-owned co-op farms, to ensuring Scharffen... Read More →
A Wine & Spirit Education Trust (WSET) level 3 certified wine professional, Rachel has worked in the industry for the last 13 years, specializing in food and wine pairings. Her previous experience includes wine education, culinary arts instructor, and chef. Rachel has traveled to... Read More →
Former boatbuilders and carpenters, Humboldt State University graduates Adam Dick and Dustin Taylor founded Dick Taylor Chocolates in 2010, bringing their fine craftsmanship to the process of batch chocolate making. Thier bean-to-bar chocolate uses only organic cacao and organic cane... Read More →
A natural storyteller with an insatiable curiosity, Haley Nessler believes there is no greater storytelling tool than food. As the digital marketing manager at Cypress Grove, Haley brings the Cypress Grove story to life via social media, product copy, websites, and more, stoking the... Read More →
ACOPAGRO is a farmer-owned cooperative with 2,100 members, located in the San Martin region of Peru. Join ACOPAGRO cooperative representatives as they share several of the key factors that have allowed their organization to grow exponentially and extend significant services and benefits to their farmer members. One of the success factors they will share is their tremendous investment in cacao quality. The presentation will include a tasting of several chocolates made with beans from specific farmer members/regions with unique flavor profiles.
Pamela Esquivel is the Commercial Manager for Acopagro. She is an accountant by training with a specialization in foreign trade. Ten years ago Pamela began working in the cacao industry and 3 years ago she took on the position of Commercial Manager for ACOPAGRO. She enjoys the... Read More →
Gonzalo Ríos is the General Manager of Acopagro Cooperative. He is an economist by training with a specialization in agribusiness. Twenty years ago Gonzalo founded ACOPAGRO and has been managing and supporting this organization ever since. Prior to starting Acopagro, Gonzalo... Read More →
Hawaii, Surfing, Chocolate Making! Hear the story of Dylan Butterbaugh, Founder and Chocolate Maker of Mānoa Chocolate Hawaii, a bean-to-bar craft chocolate factory located in Kailua, Oahu.
Dylan Butterbaugh is the Founder and Chocolate Maker of Mānoa Chocolate Hawaii, a bean-to-bar craft chocolate factory located in Kailua, Oahu. In Hawaiian language, mānoa is a descriptor meaning, "thick, solid, vast; depth" and refers to the depth of flavor and complexity found... Read More →
Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Los Angeles at Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the... Read More →
To understand the influence of genotype on cacao production the Sustainable Perennial Crops Lab USDA/ARS, in Beltsville MD, has evaluated cacao samples from various area around the globe. The status of production and the genotypes used will be discussed for several fine flavored cacao growing regions. This information is vital for chocolate makers to help improve their cacao sourcing and to protect and preserve premium cacaos.
Lyndel W. Meinhardt is the Research Leader for the Sustainable Perennial Crops Laboratory at the Beltsville Area Research Center – USDA/ARS. Prior to join ARS, he worked as a visiting scientist in Brazil for 10 years where he collaborated with the Xylella fastidiosa, Moniliophthora... Read More →
Kick things up a notch in the bedroom with Babeland as your guide. Join Babeland\\\'s friendly sex educators for hot tips that will be sure to melt the chocolate lover in your life. One lucky winner will leave with our favorite sex toy of all (you’ll have to show up to find out what it is).
Japan adopted the Bean to Bar movement late, but in a very unique and intense way. It's is a country to watch... and taste. Explore what Japan has to offer the chocolate world with renown chocolate experts Chloe Doutre Roussel and Maria Fernanda di Giacobbe, who have worked as consultants for the last 3 years in the development of the Green Bean to Bar shop in Tokyo y Fukuoka.
Chloe Doutre Roussel is an author, consultant, educator and world-renowned expert on all things chocolate. Her seminal book, “The Chocolate Connoisseur”, has been translated into 5 languages. Her relationship with chocolate is a genuine passion and love story and her enthusiasm... Read More →
Maria Fernanda di Giacobbe, chef, master chocolatier, and ambassador of Venezuelan cocoa is the founder of KaKao, Venezuelan chocolates (2004), Cacao de Origen (2013) and Río Cacao (2017). As an entrepreneur and caterer, she was the owner of more than 15 cafés and restaurants in... Read More →
Seattle-based Chocolopolis is known internationally for its curated collection of craft chocolate bars arranged by cacao origin. Chief Chocophile Lauren Adler will review the Chocolopolis methodology for tasting and rating chocolates, including how it uses a blind tasting panel made up of customers and employees to evaluate the many samples of craft chocolate it receives. Lauren will lead attendees in a tasting of chocolates that demonstrate some of the characteristics Chocolopolis seeks in a successful bar of chocolate.
Lauren Adler founded Chocolopolis to satisfy a craving for more than just chocolate. She has a passion for sharing the story of fine cacao, from its origins as a revered Aztec drink to the varied flavor profiles of cacao grown in different regions of the equatorial belt. Lauren opened... Read More →
90% of the world's cacao is produced by smallholder farming families -- and most of these families are living in poverty at under $2 per day. We will discuss the importance of farmgate pricing and farmer revenue in the specialty chocolate supply chain. Without transparent trading models, it is impossible for chocolate makers to know how much farmers are actually earning through their expensive specialty cacao purchase, especially if the cacao is coming from smallholder farmers. We hope to open consumers and chocolate makers eyes to the power of their purchasing and demonstrate the importance, however risky, of disclosing farmgate pricing in the supply chain.
Roy Wilhen Fraatz Lopez is the quality and technical manager at Cacao Verapaz in Cobán, Alta Verapaz, Guatemala. Roy graduated as Agricultural Engineer with a focus on Socioeconomic Development and Environment from Zamorano University in 2007. Originally from the department of Alta... Read More →
Emily Stone has spent the greater part of the last decade deep in the jungles of Central America, creating meaningful market access for thousands of indigenous Maya smallholder farmers through supply chain companies connecting these farmers with premium chocolate makers in the U.S... Read More →
Carlos Ignacio Velasco studied industrial engineering at Andes University in Colombia. He worked for over 12 years in the coffee and cacao industry and nine years with the Federación Nacional de Cafeteros de Colombia (FNC), or National Federation of Coffee Producers in Colombia... Read More →
Wondering what exactly craft chocolate is? Come find out during a fast 'n tasty history lesson! Chocolate's history goes back thousands of years, but craft chocolate's history is a relative blip on the books so far. We'll explore the nascent craft chocolate movement in the best way: by tasting our way through it.
Jessica Ferraro created Bar Cacao to help drive the craft chocolate movement in a positive direction. She does this through wholesale and retail sales, advising, education and events. She's judged for the Chocolate Alliance, International Chocolate Awards and Good Food Awards, hosts... Read More →
Tamas Ronyai brings his extensive international experience to Seattle. After completed his international chef’s papers and apprenticeahip at the famous Hotel Gellert in Budapest, Hungary, he working for the Hilton Hotel chain traveling to Rome, London, Bangkok, Jakarta, Bali, Singapore... Read More →
Director of Sustainability, Guittard Chocolate Company
With 25 years in cocoa sourcing, international trade and development, together with cocoa sensory and product development experience, John brings a unique perspective to the issues and opportunities facing sustainability in the cocoa and chocolate industries. John has managed cocoa... Read More →
Discover the secret to vibrant living with superfood infused chocolate. Learn about superfoods and how they may be used for health and vitality in your life. Taste chocolate infused with superfoods as founder Giovanna Garcia shares the story of Live A Lot Chocolate.
Giovanna Garcia, Co-founder and Chocolate Alchemist of Live A Lot Chocolate, is a nutritionist, holistic chef, and women's mentor inspired by nature's medicine. Live A Lot chocolate is organic, sustainably sourced, and created with bliss and vitality in mind. She incorporates cacao... Read More →
We will watch the latest episode by The Chocolate Garage, this time in Hawaii, featuring a few of the makers and growers in Hawaii and raising the issues of the true cost of labor and production. Are there lessons to be learned in Hawaii that can serve to help us find new models for growing, making chocolate and running businesses? Could the islands possibly serve as a microcosm of the larger cacao growing and chocolate making world?
Dylan Butterbaugh is the Founder and Chocolate Maker of Mānoa Chocolate Hawaii, a bean-to-bar craft chocolate factory located in Kailua, Oahu. In Hawaiian language, mānoa is a descriptor meaning, "thick, solid, vast; depth" and refers to the depth of flavor and complexity found... Read More →
Seneca Klassen has the unusual distinction of being both a farmer and a chocolate maker. He brings a decade of knowledge about sourcing, propagating seedlings and farming cacao in Hawaii, as well as crafting award-winning small batch fine chocolate. He was co-founder of Bittersweet... Read More →
Daniel O'Doherty works independently in over 20 countries with cacao producers ranging from tiny co-ops harvesting wild cacao in the Amazon to large modern plantations. Areas of expertise include post-harvest handling, genetics, and farm management.
Sunita de Tourreil left prion disease in search of work that would engage her mind, heart and palate. Happy Chocolate does just that and has proven to be an even bigger challenge than expected! Sunita is committed to working in partnership with craft chocolate makers to transform... Read More →
Jeff Shepherd is the dynamic owner and chocolate maker at Lillie Belle Farms. Internationally renowned for their unique creations in all things cacao for over 15 years this multi talented true artist is equally comfortable elbows deep in chocolate, covered in paint in front of a canvas, or singing his heart out while playing guitar. This is the second year he has decided to throw out the usual way of presenting at a chocolate festival and getting up close and personal with chocolate lovers by singing and playing songs that "tie in" with the special creations he will be handing out to the audience. Do not miss this special opportunity to sit back for a few minutes, relax, have a beer, enjoy some great chocolate and listen to live music presented with a tongue firmly planted in cheek.
Jeff Shepherd is the dynamic and irreverent chocolatier of Lillie Belle Farms, whose award winning chocolates and bean to bar creations have swept the nation for the last ten years. Voted one of “America’s Top 10 Chocolatiers” by Pastry Arts and Design magazine, Jeff’s “Out... Read More →
Two thirds of the world’s cocoa comes from the African continent, but historically, Madagascar aside, only a handful of fine chocolate makers used African beans. Does this mean that all African cocoa is doomed for candy bars and commodity chocolate? African cocoa has long been regarded as a boogeyman in the premium cocoa world. We thought that this was not only unfair, but also simply incorrect. We saw an opportunity in Tanzania to work in a remote area to disrupt the existing supply chain and focus on producing a fine quality bean for bean to bar chocolate makers and in the process, bring some real added income gains to smallholder cocoa farmers. By bringing a new business model to Tanzania, we turned an old bar and disco into the first commercially run fermentary in the country, and now produce a bean regarded as amongst the best in the world and have been able to ensure higher incomes going to cocoa farmers. This talk will share how we did it, along with the challenges and successes along the way.
Simran is one of the two founders of Kokoa Kamili - a company in Tanzania that is bringing a new business model to the cocoa sector. By focusing on producing fully traceable, fine flavour cocoa, we are able to ensure that we can pay our farmers far above market pricing for our beans... Read More →
Lost in the chocolate aisle at your favorite store? Or festival? You've come to the right place! Heather Holland, creator of the web project Hunting For Chocolate, breaks down all the categories, definitions and certifications that can be found on chocolate bars in a retail environment. Learn what it all means and what to look for so you come home with a bar you love.
Heather Holland is a freelance writer and artist (the Jane of all trades) at http://huntingforchocolate.com. Aside from Hunting for Chocolate, she is known to chase adventure off the beaten path (or plate). Heather served the US Army for 8 years in scientific fields (first as a Field... Read More →
The basics of tempering theory will be shown using a combination of didactic and demonstration. The audience will come to a greater understanding of the principals of pre-crystallization of chocolate and will see my EZtemper in operation as well.
Kerry has spent 25 years working with all aspects of chocolate. She has taught many students working on starting a chocolate business. She is the Quality Assurance tutor for Ecole Chocolat, troubleshooting quality issues with students. In her well equipped lab she is able to test... Read More →
Join representatives from Equal Exchange and TCHO Chocolate to learn about our collaborative process with small farmer cooperatives from three different countries to develop a common language for analyzing cacao attributes and quality. In this interactive session, we will learn to taste cacao liquor using our newly released Cacao Sensory Analysis Tasting Form and share highlights and impact of our quality-focused work together.
Cooperative Development Program Consultant, Equal Exchange
Julia Baumgartner came to the chocolate world via the coffee industry, where she worked for many years with fair trade and organic cooperatives in Latin America. While studying a Masters in Development Practice at the Tropical Agriculture Research and Higher Education Center (CATIE... Read More →
Zohara's passion for chocolate took hold as a child and led her on journeys through equatorial jungles and into labs with chocolate technologists. She started a confection company creating pairings inspired by the diversity of flavors inherent in cacao. Inspired to make chocolate... Read More →
One of the questions I'm often asked is 'how do you eat all that chocolate and stay so skinny?' I always reply that I eat artisan chocolate instead of commercial chocolate, and live a healthy lifestyle. In this session, I will share tips on chocolate-enhanced wellness, including: the number 1 ingredient to beware of in commercial chocolate, how to decode chocolate bar labels and identify the right kind of artisan chocolate, how to maximize chocolate's health benefits, how to avoid GMOs and artificial ingredients, and most importantly how to taste and enjoy fine chocolate.
Chocolate expert and Harvard grad Valerie Beck is a pioneering entrepreneur in chocolate and hospitality. Valerie created the original Chicago Chocolate Tours, which she expanded to 4 cities across the US, grew to 50 employees, and ran for 10 years, educating and entertaining tens... Read More →
