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Northwest Chocolate Festival 2017

#1

Traditional Drinking Chocolate of the Aztec + Maya: Recipes and Tastes

#2

Fresh Cacao from the Cocoa Tree! Taste Fresh Ripe Cocoa Pulp, Pods and Seeds!

#3

Coffee & Chocolate Sensory Evaluation & Tasting Workshop

#4

From Tree to Tongue: A Cacao Science Primer

#5

Chocolate Tasting for Professionals

#6

Artisan Cheese and Craft Chocolate Taste and Talk

#7

Game of Biomes: Chocolate with wild fruits and nuts of Brazil

#8

Wine and Chocolate Pairing

#9

From Bliss to Newborn Neurons: The structure of chocolate and its magical impact on the brain

#10

Chocolate 101: The Fundamentals of Chocolate

#11

The Genetic Diversity of Chocolate: Mapping cacao across the world

#12

Savory Dishes with Chocolate

#13

Meaningful Work: A Quest To Do Great Business, Find Your Calling, and Feed Your Soul (Exclusive Book Pre-Release!)

#14

The Science of Sugar, for confectionary work and chocolate making

#15

Taking a Step Toward Quality Standards in Cacao: The FCCI Story

#16

Making Super Delicious Chocolate Chunk Cookies

#17

The first survey of North American fine/craft chocolate makers: research needs and research teams

#18

Global Differences in Cacao Production for Craft Chocolate (Panel Discussion)

#19

Social Media for Chocolate Companies and Professionals

#20

Taste with Colour: The Chocolate Colour Flavor Map

#21

Radical Transparency and the Evolution of Ethical Trade

#22

Cacao de Colombia: Stories from the Field

#23

The Art and Science of Small-Batch and Large-Scale Chocolate Making

#24

Roasting and Conching to Develop Chocolate Flavor

#25

Make Chocolate at Home: from Bean to Bar, with a chocolate refiner

#26

Wine and Chocolate Pairing

#27

What Does That Label Mean? A Guide to Buying Chocolate You Love

#28

Global Trends: Bean To Bar Chocolate Movement in Japan

#29

The Art of Flavor with Single Origin Bon Bons

#30

The Story of Madagascar Cocoa and the Bejofo Estate with Bertil Akesson

#31

How Cocoa Gets Its Taste: The Path of Fine Flavor Cacao

#32

The Genetic Diversity of chocolate: Mapping cacao across the world

#33

Beyond Certifications: The Impact of Craft Chocolate at Origin

#34

Engineering a New Future For Haiti - Craft Chocolate at Origin

#35

Alice Medrich Creates with Rachel Dunn Chocolates

#36

Live Music and Chocolate Experience

#37

Traditional Drinking Chocolate

#38

Farmer prosperity is a key ingredient in good chocolate

#39

Growing Cacao in Hawaii: the challenges and opportunities

#40

Can I Get a Ho, Ho, Ho?...Modern Bûche de Noël

#41

Fresh Cacao from the Cocoa Tree! Taste Fresh Ripe Cocoa Pulp, Pods and Seeds!

#42

Peruvian Cacao Farmers Improving Their Quality of Life: The Case of ACOPAGRO

#43

Craft Chocolate: A Brief History

#44

Chocolate Tempering 101

#45

Creation of Inclusive Systems for Cocoa Sensory Analysis

#46

Tanzania! Tales from the new origin in fine flavor cacao (Africa)

#47

The Herbs That Arouse, Mind and Body. Herbalism & Aphrodisiacs

#48

The Art of Flavor with Single Origin Bon Bons

#49

The Brazilian bean to bar movement and the renaissance cocoa and chocolate in Brazil

#50

Craft Couvertures for Creative Confectioners