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Type: Pro-Series Stage [clear filter]
Saturday, November 11
 

11:00am PST

Chocolate Tasting for Professionals Smith Cove Cruise Terminal Pier 91 SeattleChloe Doutre Roussel

12:00pm PST

From Bliss to Newborn Neurons: The structure of chocolate and its magical impact on the brain Smith Cove Cruise Terminal Pier 91 SeattleDr. Andrea A. Chiba • Thalia Hohenthal

1:00pm PST

The Impact of Water on Shelf Life of Ganache Smith Cove Cruise Terminal Pier 91 SeattleAntoine Rondenet • David Wynne

2:00pm PST

The Science of Sugar, for confectionary work and chocolate making Smith Cove Cruise Terminal Pier 91 SeattleBill Fredericks

3:00pm PST

Hurricanes, Price Wars & Moth Infestations: Cacao Sourcing Afflictions and Cures Smith Cove Cruise Terminal Pier 91 SeattleJesse Last

4:00pm PST

Social Media for Chocolate Companies and Professionals Smith Cove Cruise Terminal Pier 91 SeattleSharon Terenzi
 
Sunday, November 12
 

11:00am PST

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

Fermentation 101: Essential Primer and Field Notes (CANCELLED) Smith Cove Cruise Terminal Pier 91 SeattleDan O'Doherty

2:00pm PST

Global Trends: Bean To Bar Chocolate Movement in Japan Smith Cove Cruise Terminal Pier 91 SeattleMaria Fernanda di Giacobbe • Chloe Doutre Roussel

3:00pm PST

Flavor + Quality in Sustainability Smith Cove Cruise Terminal Pier 91 SeattleJohn Kehoe

4:00pm PST

Creation of Inclusive Systems for Cocoa Sensory Analysis Smith Cove Cruise Terminal Pier 91 SeattleJulia Baumgartner • Zohara Mapes