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neondove

Saturday, November 11
 

11:00am PST

From Tree to Tongue: A Cacao Science Primer Smith Cove Cruise Terminal Pier 91 SeattleBrian Wallace

1:00pm PST

Chocolate 101: The Fundamentals of Chocolate Smith Cove Cruise Terminal Pier 91 SeattleJulian Rose

2:00pm PST

The Genetic Diversity of Chocolate: Mapping cacao across the world Smith Cove Cruise Terminal Pier 91 SeattleLyndel Meinhardt The Science of Sugar, for confectionary work and chocolate making Smith Cove Cruise Terminal Pier 91 SeattleBill Fredericks

3:00pm PST

Cacao de Colombia: Stories from the Field Smith Cove Cruise Terminal Pier 91 SeattleEmily Stone • Carlos Ignacio Velasco

4:00pm PST

The Brazilian bean to bar movement and the renaissance cocoa and chocolate in Brazil Smith Cove Cruise Terminal Pier 91 SeattlePatricia Moles How Cocoa Gets Its Taste: The Path of Fine Flavor Cacao Smith Cove Cruise Terminal Pier 91 SeattleLars Saquero Moller
 
Sunday, November 12
 

11:00am PST

Genetics of Cacao 101: A Primer on the Food You Love Smith Cove Cruise Terminal Pier 91 SeattleRomi Burks Taking a Step Toward Quality Standards in Cacao: The FCCI Story Smith Cove Cruise Terminal Pier 91 SeattleCarla Martin, PhD

12:00pm PST

The Art and Science of Small-Batch and Large-Scale Chocolate Making Smith Cove Cruise Terminal Pier 91 SeattleThalia Hohenthal • Jeff Shepherd

1:00pm PST

Roasting and Conching to Develop Chocolate Flavor Smith Cove Cruise Terminal Pier 91 SeattleRob Anderson

2:00pm PST

The Genetic Diversity of chocolate: Mapping cacao across the world Smith Cove Cruise Terminal Pier 91 SeattleLyndel Meinhardt

3:00pm PST

Craft Chocolate: A Brief History Smith Cove Cruise Terminal Pier 91 SeattleJessica Ferraro

4:00pm PST

Chocolate Tempering 101 Smith Cove Cruise Terminal Pier 91 SeattleKerry Beal Creation of Inclusive Systems for Cocoa Sensory Analysis Smith Cove Cruise Terminal Pier 91 SeattleJulia Baumgartner • Zohara Mapes