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Northwest Chocolate Festival 2017
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Cacao Origins: The Roots of Chocolate
Chocolate Stories Stage
Culinary Kitchen Stage
Keynote Stage
Level 2 Balcony Workshop Tent
Pro-Series Stage
Taste Experience Stage
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Popular Events
#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
From Tree to Tongue: A Cacao Science Primer
#4
Chocolate Tasting for Professionals
#5
Artisan Cheese and Craft Chocolate Taste and Talk
#6
Game of Biomes: Chocolate with wild fruits and nuts of Brazil
#7
Wine and Chocolate Pairing
#8
From Bliss to Newborn Neurons: The structure of chocolate and its magical impact on the brain
#9
Chocolate 101: The Fundamentals of Chocolate
#10
The Genetic Diversity of Chocolate: Mapping cacao across the world
#11
Savory Dishes with Chocolate
#12
Meaningful Work: A Quest To Do Great Business, Find Your Calling, and Feed Your Soul (Exclusive Book Pre-Release!)
#13
The Science of Sugar, for confectionary work and chocolate making
#14
Making Super Delicious Chocolate Chunk Cookies
#15
The first survey of North American fine/craft chocolate makers: research needs and research teams
#16
Global Differences in Cacao Production for Craft Chocolate (Panel Discussion)
#17
Social Media for Chocolate Companies and Professionals
#18
Taste with Colour: The Chocolate Colour Flavor Map
#19
Radical Transparency and the Evolution of Ethical Trade
#20
Cacao de Colombia: Stories from the Field
#21
What Does That Label Mean? A Guide to Buying Chocolate You Love
#22
The Story of Madagascar Cocoa and the Bejofo Estate with Bertil Akesson
#23
How Cocoa Gets Its Taste: The Path of Fine Flavor Cacao
#24
Beyond Certifications: The Impact of Craft Chocolate at Origin
#25
Engineering a New Future For Haiti - Craft Chocolate at Origin
#26
Alice Medrich Creates with Rachel Dunn Chocolates
#27
Live Music and Chocolate Experience
#28
Can I Get a Ho, Ho, Ho?...Modern Bûche de Noël
#29
Tanzania! Tales from the new origin in fine flavor cacao (Africa)
#30
The Herbs That Arouse, Mind and Body. Herbalism & Aphrodisiacs
#31
The Art of Flavor with Single Origin Bon Bons
#32
The Brazilian bean to bar movement and the renaissance cocoa and chocolate in Brazil
#33
Coffee & Chocolate Sensory Evaluation & Tasting Workshop
#34
Taking a Step Toward Quality Standards in Cacao: The FCCI Story
#35
The Art and Science of Small-Batch and Large-Scale Chocolate Making
#36
Roasting and Conching to Develop Chocolate Flavor
#37
Make Chocolate at Home: from Bean to Bar, with a chocolate refiner
#38
Wine and Chocolate Pairing
#39
Global Trends: Bean To Bar Chocolate Movement in Japan
#40
The Art of Flavor with Single Origin Bon Bons
#41
The Genetic Diversity of chocolate: Mapping cacao across the world
#42
Traditional Drinking Chocolate
#43
Farmer prosperity is a key ingredient in good chocolate
#44
Growing Cacao in Hawaii: the challenges and opportunities
#45
Fresh Cacao from the Cocoa Tree! Taste Fresh Ripe Cocoa Pulp, Pods and Seeds!
#46
Peruvian Cacao Farmers Improving Their Quality of Life: The Case of ACOPAGRO
#47
Craft Chocolate: A Brief History
#48
Chocolate Tempering 101
#49
Creation of Inclusive Systems for Cocoa Sensory Analysis
#50
Craft Couvertures for Creative Confectioners
Popular by Type
All Types
Cacao Origins: The Roots of Chocolate
Chocolate Stories Stage
Culinary Kitchen Stage
Keynote Stage
Level 2 Balcony Workshop Tent
Pro-Series Stage
Taste Experience Stage
Popular by Day
All days
Saturday, Nov 11
Sunday, Nov 12
Recently Active Attendees
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