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We are proud to present one of the top education programs in the world for chocolate lovers from all walks of life. Chocolate Lovers Unite (!) at Smith Cove Cruise Terminal, Pier 91 in Seattle, Washington for a weekend packed with world-class workshops on chocolate! 

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Saturday, November 12
 

11:00am

Real stories from the field: Maya Mountain Cacao (Belize); Cacao Verapaz (Guatemala); and PISA (Haiti)
Hear real stories from the field leading transparent, ethically driven quality cacao sourcing operations in Central America and the Caribbean! Join us for a spotlight on and discussion with Minni Forman, Managing Director of Maya Mountain Cacao in Belize, Marlon Ac, Managing Director of Cacao Verapaz in Guatemala, and Aline Etlicher, Manager of PISA in Haiti. Both Minni and Marlon originally hail from core cacao producing communities of the Maya Mountain and Cacao Verapaz farmer networks, and are now young leaders changing their countries' perspectives on the potential for specialty cacao to drive economic impact in rural areas as they grow their operations.

Speakers
avatar for Marlon Ac

Marlon Ac

Managing Director, Cacao Verapaz
Marlon is the Managing Director of Cacao Verapaz, Uncommon Cacao export and sourcing operation in Guatemala. Marlon born on a three generation Maya Q’eqchi’ farm family in the rural village of Guatemala, all his life have been working in agriculture. That is why he and his brothers... Read More →
avatar for Aline Etlicher

Aline Etlicher

Director, PISA, Haiti
Aline Etlicher is the cocoa research and development manager of PISA, Haitian agro-industry which makes high quality products from the Haitian soil. French agronomist she worked with the french development agency in the Dominican Republic previous to cross the border and work on a... Read More →
avatar for Minni Forman

Minni Forman

Managing Director, Maya Mountain Cacao
Born in a rural village in Southern Belize, Minni Forman spent the first 15 years of her life as a subsistence farmer. At the age of 15 she decided to leave her family farm and pursue an education in the United States. After graduating from college and gaining more than four years... Read More →


Saturday November 12, 2016 11:00am - 11:50am
Cacao Origins Room

11:00am

From Tree to Tongue: A Cacao Science Primer
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.

Speakers
avatar for Brian Wallace

Brian Wallace

Founder / Maker / Alchemist, Endorfin Foods
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 →


Saturday November 12, 2016 11:00am - 11:50am
Chocolate Stories Room

11:00am

Holiday Chocolate Petit Fours

Join Chef Antoine Rondene and Chef David Wynne, instructors of Culinary Arts at The Art Institute of Seattle, as they demonstrate how to prepare the small confectionery morsels known as petit fours. 


Speakers
avatar for Antoine Rondenet

Antoine Rondenet

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 →
avatar for David Wynne

David Wynne

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 →


Saturday November 12, 2016 11:00am - 11:50am
Culinary Kitchen Stage

11:00am

Destination Chocolate: A Place of Radical Social Change

For centuries colonized countries have created wealth by taking resources (like cocoa) from origin countries, making value added products and selling for large profits.  It is time for those of us who have benefitted from these models to use the privileges we have gained to erradicate these systems of oppression and create systems where equity reigns supreme.  This is challenging, uncomfortable, heart breaking work that creates empowering, inspirational, fulfilling changes!   


Speakers
avatar for Kelly Fitzjames

Kelly Fitzjames

Brasso Seco Chocolate Company and Alliance of Rural Communitie
Kelly Warren Fitzjames moved from her US suburban home at age 22 to live in Brasso Seco - a small, rural, rainforest village in Trinidad's northern mountain range. She feel in love with the ecosystem, the lifestyle and then a man and this place has been her home ever since. Kelly... Read More →
avatar for Gillian Goddard

Gillian Goddard

Founder, Sun Eaters Organics
Gillian Goddard is a long term agitator in the fields of organics, sustainability and community empowerment. Her activities have centered around the Caribbean and North America. In the mid 2000′s Goddard started the first organic shop in Trinidad and Tobago then went on to open... Read More →


Saturday November 12, 2016 11:00am - 11:50am
Keynote Stage

11:00am

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

Speakers
avatar for Anna Sitkoff

Anna Sitkoff

Dandelion Botanical Company
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 →


Saturday November 12, 2016 11:00am - 11:50am
Aphrodisiac Room (21+)

11:00am

Chocolate for the Neophytes
Chocolate for the Neophytes is a 7 minute movie introducing the process of making chocolate from the plantation to the kitchen. This movie targets an audience looking to understand the basic process of making chocolate product. After the movie we will answer questions on chocolate processing and farming. Two types of chocolates will be sampled as well.

Speakers
avatar for Maya Schoop-Rutten

Maya Schoop-Rutten

Chocolate Maya
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 →


Saturday November 12, 2016 11:00am - 11:50am
Tasting Room

11:00am

Tempering Tips for Professionals Q&A
Speakers
avatar for Karen Neugebauer

Karen Neugebauer

Master Chocolatier, Forte Chocolates
Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections and chocolate bars. Her passion for the craft and cunningly balanced... Read More →


Saturday November 12, 2016 11:00am - 11:50am
Trade and Industry Stage

12:00pm

Sensory Standards at Origin: Collaborating with Cacao Producers
Many gourmet foods such as olive oil, wine, beer and coffee have established sensory standards to evaluate flavor and quality.  There is growing interest among fine cacao suppliers, traders and fine chocolate makers to develop a similar system for cacao.  TCHO and Equal Exchange work closely with producers and cacao experts in Peru, Ecuador and the Dominican Republic to incorporate their insights and experience into the industry wide conversation on standardized preparation, tasting and evaluating of cacao.  Come hear from these in-country experts about their efforts and perspectives on developing common sensory standards.

Speakers
avatar for Zara Elizabeth Saavedra Gomez

Zara Elizabeth Saavedra Gomez

Cacao Quality Specialist, EE-TCHO-USAID Project
Zara Elizabeth Saavedra Gomez holds a diploma in food science from the Universidad | Nacional Agraria de la Selva in Tingo María- Peru and is currently working on her masters | in Agribusiness. Saavedra Gomez has over 15 years of experience in cacao value chains, working predominantly... Read More →
avatar for Lidia Yessenia Saavedra Gomez

Lidia Yessenia Saavedra Gomez

COCOA QUALITY CONTROL, Independent Consultant
Lidia Yessenia Saavedra Goez has a degree in food science with her masters in investment projects from the Universidad Nacional Agraria de la Selva.  Saavedra Gomez has worked on quality control with La Cooperativa Agraria Industrial Naranjillo’ cacao processing plant in Tingo... Read More →
avatar for Dinorah Elizabeth Burgos Muñoz

Dinorah Elizabeth Burgos Muñoz

Quality Manager, Food Safety, Flavor Quality, CONACADO
Dinorah Elizabeth Burgos Muñoz is the Quality Manager at the CONACADO Agroindustrial Plant. She develops and oversees food safety and flavor quality procedures for cocoa powder, cocoa butter, nib and cocoa liquor production at the plant in San Francisco de Macoris, Dominican Rep... Read More →
avatar for Laura Sweitzer

Laura Sweitzer

Manger of TCHO Source, TCHO Chocolate
Laura Ann Sweitzer is the Manager of TCHO Source at international award-winning TCHO Chocolate, based in Berkeley, California. In addition to working closely with TCHO's suppliers, Sweitzer focuses on quality and flavor in every step of the sourcing and chocolate making process. Prior... Read More →


Saturday November 12, 2016 12:00pm - 12:50pm
Cacao Origins Room

12:00pm

Post Harvest Trials: 5 fermentations, 2 chocolate makers, & 1 cacao bean origin
Fermentation is a key step in the post-harvest process that affects chocolate flavor. Zorzal Cacao is developing micro-lot fermenting trials with chocolate makers to identify the profile that best suits each buyer. The audience will blind taste test 5 Zorzal Cacao fermentation profiles from chocolate made by Dandelion Chocolate and Raaka Chocolate. We’ll discuss the process of fermentation, how direct trade can be used to develop project-based trials, and the fermentation preferences of chocolate maker.

Speakers
avatar for Greg D'Alesandre

Greg D'Alesandre

Chocolate Sourcerer, Dandelion Chocolate
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 →
avatar for Nathan Hodge

Nathan Hodge

Co-Founder, Head Chocolate Maker, Raaka Chocolate
I am the Co-Founder of Raaka Chocolate in Brooklyn. Founded in 2010, Raaka is dedicated to raising the quality of cacao standards for both the economic and environmental sustainability of the specialty cacao trade. In Brooklyn we make our signature brand of Virgin Chocolate, derived... Read More →
avatar for Dr. Charles Kerchner

Dr. Charles Kerchner

Co-Founder, Reserva Zorzal, Dominican Republic
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 →


Saturday November 12, 2016 12:00pm - 12:50pm
Chocolate Stories Room

12:00pm

Gourmet Chocolate Desserts

Join award winning author, pastry chef, and teacher, Alice Medrich, one of the country’s foremost experts on chocolate and chocolate desserts, as she demonstrates how to bake a Chocolate Olive Oil Torte and Double Chocolate Coconut Macadamia Meringues using chocolate from Scharffen Berger Chocolate.


Speakers
avatar for Alice Medrich

Alice Medrich

Author, pastry chef, and teacher
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 →


Saturday November 12, 2016 12:00pm - 12:50pm
Culinary Kitchen Stage

12:00pm

Fresh Cacao Pods: Taste the Fruit of the Cacao Tree
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. 

Speakers
avatar for Bill Fredericks

Bill Fredericks

The Chocolate Man
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 →


Saturday November 12, 2016 12:00pm - 12:50pm
Keynote Stage

12:00pm

Indulge Yourself! Ladies Only Sex + Chocolate Workshop Presented by Babeland
Join Babeland in the Aphrodisiac Room to explore the sensual side of chocolate lovers. Learn ways to incorporate more pleasure into your life with super sexy tips by Babeland's friendly sex educators. Enjoy their VIP pop up shop and everyone has a chance go home with $200 worth of luxury toys and designer chocolates. Learn more: babeland.com

Saturday November 12, 2016 12:00pm - 12:50pm
Aphrodisiac Room (21+)

12:00pm

From Bean to You: The Craft Chocolate Business
Explore the new supply chain forming in craft chocolate, from bean production to chocolate making to sales and education. Bar Cacao will highlight producers, makers and industry supporters and shapers participating in the Northwest Chocolate Festival to enrich your festival experience. 

Speakers
avatar for Jessica Ferraro

Jessica Ferraro

Craft Chocolate Specialist, Bar Cacao
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 judges for the International Chocolate Awards and Good Food Awards, hosts chocolate Meet Your... Read More →


Saturday November 12, 2016 12:00pm - 12:50pm
Tasting Room

12:00pm

Cacao Butter: Uses, Presses, Products, Foods
Watch how the small batch cacao butter press works to seperate cacao butter from the cacao powder. Learn about cacao butter's many applications. 

Speakers
avatar for Erin Andrews

Erin Andrews

Founder, Indi Chocolate
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... Read More →


Saturday November 12, 2016 12:00pm - 12:50pm
Trade and Industry Stage

1:00pm

The Future of Sustainability: what brings money to the farmer's pocket?
This talk will focus on the reality of cocoa farming for small producers. What economic effect is created by increased premiums as compared to productivity programs? What are the questions chocolate makers should ask when they want to know if they are having real impact on the ground? Using cocoa production in Ecuador as an example, we will look at how technology can make a big impact in the sustainability of small farmers. Our model adapts innovations proven on large farms to the small farm level which allows for increases in productivity and the conversion of producers into business people, creating long term and truly sustainable impact for them and their families.

Speakers
avatar for Kate Cavallin

Kate Cavallin

Country Manager Ecuador, Ecom
Kate began her adventures in cocoa as a Peace Corps volunteer in the Dominican Republic where she worked with a cooperative of organic cocoa farmers. With her house right next door to the processing facility of the coop, she literally lived and breathed cocoa. During her time in the... Read More →
avatar for Pam Schreier

Pam Schreier

Regional Manager for Sustainability, Ecom
Pam started her career in sustainable development working with small honey producers in the Peace Corps in the Dominican Republic. After briefly returning to the US to finish her master’s program, she went back to the DR to work for a local NGO on public private partnerships. In... Read More →


Saturday November 12, 2016 1:00pm - 1:50pm
Cacao Origins Room

1:00pm

The colonial chocolate trade. What Did Alexander Hamilton Drink?
In colonial North America, chocolate interests could be uncovered in the holds of ships, in shops and in homes of our founders.  Merchants dipped deeply into the chocolate culture of their time.  Come learn about the fascinating and little known history of the early American chocolate trade.  

Speakers
avatar for Debbie Prinz

Debbie Prinz

Author, On the Chocolate Trail
Deborah Prinz lectures about her book On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, (2013, Jewish Lights) around the world. The book is used in adult study, classroom settings, book clubs and chocolate... Read More →


Saturday November 12, 2016 1:00pm - 1:50pm
Chocolate Stories Room

1:00pm

Dipping Hand Rolled Truffles
Learn how to dip hand rolled truffles.  Theo Chocolatiers will demonstrate how to make a ganache, pipe it into truffles, and then hand temper chocolate on marble slab for dipping the truffles. 

Speakers
avatar for Adria LaMorticella

Adria LaMorticella

Chocolatier, Theo Chocolate
Adria LaMorticella has been working as a chocolatier at Theo Chocolate for two years. She attended the Baking and Pastry program South Seattle Community College as well as Apicius International School of Hospitality in Florence, Italy where she completed and internship in an Italian... Read More →
avatar for Steve Popplewell

Steve Popplewell

Lead Chocolatier, Theo Chocolate
Steve Popplewell is the Lead Chocolatier at Theo chocolate and has been with the company since its inception 11 years ago.  He has studied chocolate extensively a Claebeaut academy of chocolate, his background is primarily in baking and pastry but has developed a passion for chocolate... Read More →


Saturday November 12, 2016 1:00pm - 1:50pm
Culinary Kitchen Stage

1:00pm

Wine and Chocolate Pairing - Learn, Taste, Enjoy

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.


Speakers
avatar for Rachel Mercer

Rachel Mercer

Hospitality Director, Mercer Wine Estates
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 →
avatar for Cy Olney

Cy Olney

Chocolate Maker, Scharffen Berger
Cy has been with Scharffen Berger Chocolate Maker for eight years, first managing the events and retail operations based at the iconic Ferry Building store in San Francisco. Three years ago he moved up to California Wine Country and has been focused on meeting with consumers, educating... Read More →


Saturday November 12, 2016 1:00pm - 1:50pm
Aphrodisiac Room (21+)

1:00pm

Reviving the Chocolate Elixir: Drinking Chocolate for Health and Vitality
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. 

Speakers
avatar for Liam Blackmon

Liam Blackmon

COO, CACOCO
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 →


Saturday November 12, 2016 1:00pm - 1:50pm
Tasting Room

1:00pm

Chocolate Making at Home: Bean to Bar and the Chocolate Refiner
Learn how to make chocolate in small batches from the cacao bean.

Speakers
avatar for Erin Andrews

Erin Andrews

Founder, Indi Chocolate
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... Read More →


Saturday November 12, 2016 1:00pm - 1:50pm
Trade and Industry Stage

1:00pm

Women in Chocolate Keynote Panel

From rural cacao farming communities in origin countries to artisan chocolate makers and chocolatiers in North America and Europe, women face structural challenges to equality in their lives and work. At the same time, women are participating in driving the industry toward higher level standards for equity, product quality, and sustainability. Through our moderated discussion and audience questions, we will explore the dynamics of gender in cacao and chocolate with five women leaders.


Moderators
avatar for Carla Martin, PhD

Carla Martin, PhD

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 →

Speakers
avatar for Gillian Goddard

Gillian Goddard

Founder, Sun Eaters Organics
Gillian Goddard is a long term agitator in the fields of organics, sustainability and community empowerment. Her activities have centered around the Caribbean and North America. In the mid 2000′s Goddard started the first organic shop in Trinidad and Tobago then went on to open... Read More →
avatar for Mey Alexandra Choy Paz

Mey Alexandra Choy Paz

Quality and Laboratory Supervisor, CACAO Ecom Peru
Trained as Food Industries Engineer, with a specialization in Business Management, Mey has worked for more than 16 years in cacao quality, processing and value chain development with different companies. She has also advised producer groups and associations on cacao and chocolate... Read More →
avatar for Maya Schoop-Rutten

Maya Schoop-Rutten

Chocolate Maya
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 →
avatar for Emily Stone

Emily Stone

CEO and Co-founder, Uncommon Cacao
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 →
avatar for Sunita de Tourreil

Sunita de Tourreil

Founder, The Chocolate Garage
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 →


Saturday November 12, 2016 1:00pm - 2:30pm
Keynote Stage

2:00pm

Chocolate Travel Cakes

    Delicious chocolate travel cakes. Easy to transport and simple to eat.  In today's more active lifestyle, our eating habits are changing, and fresh, natural food on the go is a growing trend.  Chef Derek Poirier will demonstrate how to bake simple but luxurious chocolate cakes using Valrhona Chocolate, which are easy to transport for dinners out, picnics, snacks, holiday gifts and more.

Speakers
avatar for Derek Poirier

Derek Poirier

Ecole Valrhona Pastry Chef, Valrhona
Derek Poirier, Ecole Valrhona Pastry Chef, Western USA and 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in the top hotels of the US and Canada in his work with the French chocolate maker.  Derel teaches in restaurants, hotels and culinary schools... Read More →


Saturday November 12, 2016 2:00pm - 2:30pm
Culinary Kitchen Stage

2:00pm

The Producer and Consumer Connection: Meet Cacao Producers from Origin Countries
Chocolate lovers come meet cacao producers and ask questions directly about what life and work is like at origin. This is an intimate conversation for cacao producers and consumers to learn about each other, ideate ways to improve the cacao industry and build a more connected future.

Moderators
avatar for Nancy Zamierowski

Nancy Zamierowski

Founder, Yellow Seed
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 →

Speakers
avatar for Carl Fitzjames

Carl Fitzjames

Brasso Seco Chocolate Company and the Alliance of Rural Communities
Carl's grandfather was a laborer on a cocoa estate and Carl, now in his 60's, also eventually became a farmer and community organizer in Brasso Seco, a cocoa growing community of about 400. Carl started off in the chocolate making group as an ally to the young people, harvesting and... Read More →
avatar for Jaime Gomez

Jaime Gomez

Project Manager, National Confederation of Dominican Cacao Producers (CONACADO)
Jaime Gomez is an agronomist with over 25 years experience in the cocoa sector including the areas of research (plant breeding), installation and management of sustainable plantations, post-harvest handling, quality control, processing and marketing. Jaime is the co-founder of The... Read More →
avatar for Martín Eduardo Domínguez Vances

Martín Eduardo Domínguez Vances

Plant Manager, Norandio Cooperative
Martin Domingues is a professional in agricultural production and industrial engineering, currently serving as Coffee and Specialty Cacao Plant Manager for the Agricultural Cooperative Norandino in Piura, Peru. Martin has 15 years of experience working with producer organizations... Read More →


Saturday November 12, 2016 2:00pm - 2:50pm
Cacao Origins Room

2:00pm

Rescuing Cacao Diversity in Latin America + Presentation of 'Setting The Bar' Documentary trailer
Steve Bergin has been working for years rescuing origin cacao genetics and working with farmers in the Amazon Basin and elsewhere to raise quality and connect beans to the premium market. Expanded production of shade grown cacao helps preserve the threatened rainforest while unique cacao varieties found on the farm and in the wild provide new origins for great chocolate with unique flavors. In 2016, filmmakers Tim Shepard and Amy Burns followed Steve and a group of craft chocolate makers who collaborate with him to locations in the Peruvian Amazon to document the full circle from discovery and rescue of unique genetics to connection to market. They then followed the harvested cacao up to their factories to witness the process of how it becomes chocolate. Presentation of 'Setting the Bar" trailer and Q&A with Steve Bergin, the filmmakers, and chocolate makers from Raaka, Parliament, Xocolatl and French Broad.

Speakers
avatar for Steve Bergin

Steve Bergin

Founder, Conservation Cacao
Steve Bergin is a cacao expert and environmentalist who supports cacao farmers across Latin America, helping them to improve quality through the selection of their superior flavor varietals, better post-harvest practices and connection to market. He has conducted extensive research... Read More →
avatar for Ryan Berk

Ryan Berk

Owner, Parliament Chocolate
Ryan Berk has worked most of his life in the food industry, starting in a Thai restaurant in his local town of Redlands at the age of 14. Ryan graduated from Grove, a Montessori based High School, in 2003 and later attended Le Cordon Bleu College of Culinary Arts in Hollywood. He... Read More →
avatar for Nathan Hodge

Nathan Hodge

Co-Founder, Head Chocolate Maker, Raaka Chocolate
I am the Co-Founder of Raaka Chocolate in Brooklyn. Founded in 2010, Raaka is dedicated to raising the quality of cacao standards for both the economic and environmental sustainability of the specialty cacao trade. In Brooklyn we make our signature brand of Virgin Chocolate, derived... Read More →
avatar for Daniel Rattigan

Daniel Rattigan

Co Owner, French Broad Chocolate
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 →
avatar for Tim Shephard

Tim Shephard

Tim is passionate about telling stories to raise awareness of social and environmental issues and inspire people to take action. Mr. Shephard started his career as a video journalist at Australia's largest newspaper, the Sydney Morning Herald, where he produced, directed, and edited... Read More →
avatar for Elaine Read & Matt Weyandt

Elaine Read & Matt Weyandt

Founders, Owners, Xocolatl Small Batch Chocolate
Elaine and Matt met and fell in love in 2004 and soon after decided to get engaged and backpack through Central America together. Having survived that they went on and got married. Then, in 2012, with one kid and another on the way, they got the travel bug again and decided to move... Read More →


Saturday November 12, 2016 2:00pm - 2:50pm
Chocolate Stories Room

2:00pm

2:00pm

Tasting & Evaluation: Curating a Tasty Chocolate Collection
Chocolopolis opened in 2008 at the beginning of the craft chocolate movement, when it was possible to count the number of American craft chocolate makers on one hand. Since that time the craft chocolate movement in the US and around the world has grown significantly, resulting in the birth of over one hundred new craft chocolate makers. Despite the breadth of the choices available, we find there are only a handful of new craft chocolates that meet our bar for quality and make it onto our shelves each year. We'll walk through the evolution of the craft chocolate movement, followed by a blind tasting using the methodology and evaluation techniques we use to determine which chocolates to add to our curated collection.

Speakers
avatar for Lauren Adler

Lauren Adler

Chief Chocophile, Chocolopolis
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 →


Saturday November 12, 2016 2:00pm - 2:50pm
Tasting Room

2:00pm

Savvy Social Media
Is your business on social media? Do you often wonder if you're using it in the most effective ways? If you are in the chocolate business and want to use social media to tell the story of your brand, build an online community, and acquire and retain customers, then this session is for you!  We'll be talking about social media strategy and the best ways to maximize your social marketing dollars, giving you real world examples from our own businesses. As visual content has become so important, we will also share tips for creating beautiful, creative and mouth-watering chocolate images.  You'll come away with lots of great tips and ideas to become more savvy with your social!

Speakers
avatar for Alysha Kropf

Alysha Kropf

Program and Marketing Director, Ecole Chocolat
Alysha Kropf is the Program and Marketing Director at Ecole Chocolat Professional School of Chocolate Arts. Founded in 2003, Ecole Chocolat offers a portfolio of programs for chocolate making - mastering techniques and recipes while gaining the expertise and business knowledge needed... Read More →
avatar for Drew Zandonella-Stannard

Drew Zandonella-Stannard

Marketing Manager, Theo Chocolate
Drew’s roots in the Seattle coffee industry and background in communications and social media marketing led her to Theo Chocolate in 2013. Her experience in the realm of consumer research and food trends fuels her passion for storytelling. As Marketing Manager, Drew relishes in... Read More →


Saturday November 12, 2016 2:00pm - 2:50pm
Trade and Industry Stage

3:00pm

Deep Tasting with Chocolate Tasting Meditation (tm)
Join author, Reverand Dr. R.M Peluso as she shares her technique and perspecting on how to taste chocolate the "Deep Tasting" way through Chocolate Tasting Meditation (tm).

Speakers
avatar for Reverend Dr. R. M. Peluso

Reverend Dr. R. M. Peluso

Reverend Dr. R. M. Peluso, the author of the Deep Tasting Guides (tm), including Deep Tasting: A Chocolate Lover's Guide to Meditation and Deep Tasting Chocolate & Whiskey, Is a long-time practitioner of meditation. A chocolate reviewer for C-spot.com since its inception, she founded... Read More →


Saturday November 12, 2016 3:00pm - 3:30pm
Tasting Room

3:00pm

Alliance of Rural Communities of Trinidad & Tobago - Cocoa Community Creations

Three allies share their journeys of trying to be the change they want to see happen. These presenters are working directly with and in cocoa communities to train farmers in chocolate making techniques and ally with these new companies to provide the other essential ingredients to creating a successful business such as financial training, emotional literacy techniques, branding, marketing and much more. It is hard work worth doing and has resulted in success stories on many levels besides great chocolates such as the creation beautiful relationships, access to essential health care, support through life traumas, adventures in new territories and so much more.


Speakers
avatar for Carl Fitzjames

Carl Fitzjames

Brasso Seco Chocolate Company and the Alliance of Rural Communities
Carl's grandfather was a laborer on a cocoa estate and Carl, now in his 60's, also eventually became a farmer and community organizer in Brasso Seco, a cocoa growing community of about 400. Carl started off in the chocolate making group as an ally to the young people, harvesting and... Read More →
avatar for Kelly Fitzjames

Kelly Fitzjames

Brasso Seco Chocolate Company and Alliance of Rural Communitie
Kelly Warren Fitzjames moved from her US suburban home at age 22 to live in Brasso Seco - a small, rural, rainforest village in Trinidad's northern mountain range. She feel in love with the ecosystem, the lifestyle and then a man and this place has been her home ever since. Kelly... Read More →
avatar for Gillian Goddard

Gillian Goddard

Founder, Sun Eaters Organics
Gillian Goddard is a long term agitator in the fields of organics, sustainability and community empowerment. Her activities have centered around the Caribbean and North America. In the mid 2000′s Goddard started the first organic shop in Trinidad and Tobago then went on to open... Read More →


Saturday November 12, 2016 3:00pm - 3:50pm
Cacao Origins Room

3:00pm

The Code of Cacao: Myth, Medicine, and Metaphormosis
Chocolate is one of the world's most ancient, revered and desirable foods. It's also one of the most endangered, over commercialized and adulterated. When we lose that deep connection to the sacred foods of our ancestors, we lose everything.  We are finally reconnecting to chocolate, but are we aware of just how much we stand to (re) gain?

Plunge down the cacao rabbit hole and discover the profound connections to virtually every facet of the human experience embedded within cacao. This talk pulls in all the ways we can—and should—start thinking about chocolate once again:

- chocolate as mythic history
- chocolate as a rite of passage
- chocolate as health, nutrition and medicine
- chocolate as currency and source of wealth
- chocolate as conservationist and peacemaker

Speakers
avatar for Birgitte Rasine

Birgitte Rasine

Chief Chocolate Rabbit, LUCITA
Birgitte Rasine is an award-winning storyteller, journalist, and producer whose mission is to drive cultural and societal change. The quintessential A.P.E. (Author, Producer, Entrepreneur), her work marries sustainability with spirituality, digital with print and mobile, and art with... Read More →


Saturday November 12, 2016 3:00pm - 3:50pm
Chocolate Stories Room

3:00pm

Cooking with Chocolate
Delve into the savory side!  Learn how to use chocolate to quickly jazz up your dishes. 
Master Chocolatier, Karen Neugebauer, will prepare a White Chocolate Alfredo Sauce and share ideas tips for cooking with chocolate. 


Speakers
avatar for Karen Neugebauer

Karen Neugebauer

Master Chocolatier, Forte Chocolates
Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections and chocolate bars. Her passion for the craft and cunningly balanced... Read More →


Saturday November 12, 2016 3:00pm - 3:50pm
Culinary Kitchen Stage

3:00pm

The Art of Food Writing
The Art of Eating, MFK Fisher writes: "It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.”  If you are eager to better understand food writing, join award-winning journalist Simran Sethi for an exploration of the guts and juice of food writing and ways to get started on your own recorded exploration of that which nourishes, inspires, sates, delights and feeds ​our ​many hungers.  Bring pen and paper!

Speakers
avatar for Simran Sethi

Simran Sethi

Host, The Slow Melt
Simran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair, a top 10 eco-hero of the planet by the U.K.’s Independent and one of the top eight women saving the planet by Marie Claire, Simran... Read More →


Saturday November 12, 2016 3:00pm - 3:50pm
Keynote Stage

3:00pm

Chocolate and Live Music Experience (with Beer and Truffles)
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.

Speakers
avatar for Jeff Shepherd

Jeff Shepherd

Founder, Lillie Belle Farms
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 →


Saturday November 12, 2016 3:00pm - 3:50pm
Aphrodisiac Room (21+)

3:00pm

Varietals, Selections, Seedlings? Cacao Origin and Genetics
Chocolate makers have expressed increasing interest in the genetic diversity of cacao they use. Unfortunately, there is little accessible knowledge on the topic. As a result, historical genetic groupings are obsolete, but are still used within the industry. Because of a high degree of genetic variation, descriptive terminology used for crops such as wine grapes, coffee, and fruit trees are not applicable for cacao. A variety of visual aids and photos from around the world will be used to illustrate the diversity and world distribution of different types of cacao around the world. Implications for flavor potential, conservation, and post-harvest handling will be discussed, and chocolate makers will gain a better understanding of the role genetics play in the products they make.

Speakers
avatar for Dan O'Doherty

Dan O'Doherty

Owner, President, Cacao Services
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.


Saturday November 12, 2016 3:00pm - 3:50pm
Trade and Industry Stage

4:00pm

Chocolate 101: Global Origins & Chocolate Making
Join Steve DeVries, pioneer of the bean-to-bar chocolate movement, as he presents an overview of craft chocolate, from bean origins through processing equipment to finished product.  Steve will share slides and tales from his many years of cacao and chocolated related travel, experimentation, and enterprise.  

Speakers
avatar for Steve DeVries

Steve DeVries

Owner, Educator, Chocolate Maker, DeVries Chocolate


Saturday November 12, 2016 4:00pm - 4:50pm
Cacao Origins Room

4:00pm

Saving Heirloom Cacao

The HCP is the first initiative to identify and map the world of high quality, flavor cacao and certify growers of these endangered trees. Global pressures of environmental change, deforestation, disease, and economic pressures from a disease resistance, tasteless cacao variety called CCN-51, that is heavily dependent on manufactured fertilizers and pesticides, all threaten the world’s supply of high quality, flavorful cacao. Recognizing that these endangered cacao trees are the foundation for not only delicious chocolate, but also the livelihood of many farmers and farming communities, we will discuss the plight of the heirloom cacao species and how the work of the HCP is designed to save these flavorful varieties. We will cover what is happening around the world, where we have found heirloom cacao, and how our designation process is making a difference in the lives of heirloom farmers. We will explain to our audience how they can help in the urgent battle to save the world's highest quality most flavorful cacao from extinction.


Speakers
avatar for Sophia Japhet

Sophia Japhet

Coordinator, Heirloom Cacao Preservation Fund
Sophia Japhet is the Coordinator for the Heirloom Cacao Preservation Fund, responsible for coordinating and overseeing all the agency’s events, marketing and communications initiatives, bean submissions, and administrative duties. Additionally, Sophia brings her grant writing experience... Read More →
avatar for Dan W. Pearson

Dan W. Pearson

President, Heirloom Cacao Preservation Fund
Dan W. Pearson is the President of the Heirloom Cacao Preservation Fund, whose mission is to identify and preserve the highest quality cacao, which are facing extension, for the benefit of the farmers and present and future generations of fine chocolate lovers . Concurrently, Dan... Read More →


Saturday November 12, 2016 4:00pm - 4:50pm
Chocolate Stories Room

4:00pm

Molding Artisinal Chocolate
Using Tomric moulds, Brian will show how polycarbonate thermoformed moulds can be used to their full advantage. He will also show techniques of using colored cocoa butter.

Speakers
avatar for Brian Donaghy

Brian Donaghy

Corporate Chocolatier, Tomric Systems
Brian, Tomric's Corporate Chocolatier and Chocolate Program Manager, has been with Tomric for over 10 years. Well versed with the North American confectionery industry, he is responsible for all Selmi equipment customer training. Tomric Systems has recently added a full line of Bean... Read More →


Saturday November 12, 2016 4:00pm - 4:50pm
Culinary Kitchen Stage

4:00pm

Mixology Happy Hour
Join Eat Seattle and Indi Chocolate to sip on our favorite cacao infused cocktails and learn how to make signature cacao drinks, featuring Westland Distillery spirits.

Speakers
avatar for Eric Olinsky

Eric Olinsky

Chef, Eat Seattle
Eric's culinary journey started with family trips to Reading Terminal Market, a short drive on early weekend mornings from his home town in Cherry Hill, NJ. His passion has always been for cooking outdoors. While earning a marketing degree at the University of Maryland, Eric founded... Read More →


Saturday November 12, 2016 4:00pm - 4:50pm
Aphrodisiac Room (21+)

4:00pm

Artisan Cheese & Craft Chocolate: Taste & Talk
Cheese and chocolate: you might not think to pair them together, but these two complex, rich, and addictive foods make quite the couple. Explore your palate with Dick Taylor Chocolate and Cypress Grove, learn some tasting guidelines, and experiment with different chocolate and cheese combinations. Join these Humboldt County, Northern California makers for a tasting experience that you've likely never had before — but you'll want to have again and again.

Speakers
avatar for Adam Dick

Adam Dick

Co Founder, Dick Taylor Chocolate
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 →
avatar for Christy Khattab

Christy Khattab

Marketing Director, Cypress Grove
An avid world traveler with an entrepreneurial spirit, Christy Khattab joined Cypress Grove as marketing director after realizing that her career wasn't quite satisfying her appetite — literally. Christy's training expertise, management skills, and team-building mentality come from... Read More →


Saturday November 12, 2016 4:00pm - 4:50pm
Tasting Room

4:00pm

Sugar Science for Dessert and Confection
Speakers
avatar for Bill Fredericks

Bill Fredericks

The Chocolate Man
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 →


Saturday November 12, 2016 4:00pm - 4:50pm
Trade and Industry Stage
 
Sunday, November 13
 

11:00am

Cacao and forest conservation. Is it possible?
The modern mythology of cacao has been that it's an inherently "climate smart" crop--one that magically enhances local biodiversity and forestation. However...the sad truth is that cacao development over the course of the 20th and early 21st centuries has contributed to an overall decimation of tropical forests throughout the tropical world. This talk is a cold-blooded assessment of cacao's problematic past role in deforestation, but also an optimistic view of how it truly *does* have a potential place in creating viable, long-term, and economically stable agroforestry systems.

Speakers
avatar for Seneca Klassen

Seneca Klassen

Founder and Chocolate Grower, Lonohana Chocolate
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 →


Sunday November 13, 2016 11:00am - 11:50am
Cacao Origins Room

11:00am

Road Trip to Discovery - The US Chocolate Experience
Karen Bryant went on a two-month road trip around the United States recently to meet with chocolate makers and chocolatiers who are molding the US chocolate experience. Although motivated for her personal education, the road trip and resulting blog was sanctioned by the Fine Chocolate Industry Association. With in depth interviews and photographs, I'll spotlight the people behind some of the best chocolate available to consumers today and focus mainly on those who will be exhibiting here at the 2016 NW Chocolate Festival so that attendees can visit them after the presentation. Attendees will not only gain insights about these fine chocolate professionals, but they will learn about the American craft chocolate movement and the bean-to-bar chocolate making process and gain appreciation for the artistry, passion and technology of taking chocolate and creating delicious and beautiful bonbons and truffles. This is consumer education at the most intimate level.

Speakers
avatar for Karen Bryant

Karen Bryant

Blogger, Red, White & Chocolate
Karen Bryant is a chocolatier, a blogger and writer, a chocolate explorer and the Executive Director of the Fine Chocolate Industry Association. She is a graduate of Ecole Chocolat and the Barry Callebaut Chocolate Academy and gained extensive knowledge about the US chocolate experience... Read More →


Sunday November 13, 2016 11:00am - 11:50am
Chocolate Stories Room

11:00am

Fresh chocolate bonbons/ a la minute chocolates
In confection making, shelf-life limitations are only self-imposed because of practicality....for "fresh" (a la minute) bonbons, there are no such limitations, because each piece is made to order.

Speakers
avatar for Stephen Durfee

Stephen Durfee

Professor of Baking and Pastry, Culinary Institute of America
Stephen Durfee is a pastry chef/chocolatier and Professor of Baking and Pastry at the Culinary Institute of America, Greystone (St. Helena, CA). On the staff since 2000, he teaches courses in classical and experimental pastry making, chocolate and confections, and leads the Advanced... Read More →


Sunday November 13, 2016 11:00am - 11:50am
Culinary Kitchen Stage

11:00am

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

Speakers
avatar for Anna Sitkoff

Anna Sitkoff

Dandelion Botanical Company
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 →


Sunday November 13, 2016 11:00am - 11:50am
Aphrodisiac Room (21+)

11:00am

Advanced Chocolate Tasting: Exploring Happy Chocolate
Join Sunita de Tourreil, as she walks you through a tasting of the high quality, small batch bars that she considers Happy Chocolate. What is stylistic, what is flawed, what is on the edge? Contrasting bars by some of the top international makers, we will review texture, flavor range, finish, and think about the cacao origin too! 

Speakers
avatar for Sunita de Tourreil

Sunita de Tourreil

Founder, The Chocolate Garage
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 →


Sunday November 13, 2016 11:00am - 11:50am
Tasting Room

11:00am

Sourcing Cacao: A practical guide for craft chocolate makers
So you've decided to make chocolate from bean to bar?  But how and where do you source from?  We will discuss the supply chain of Ecom origins, specifically Latin America, to give interested chocolate makers an understanding of the realities at origin, the import and logistics process into the US and how to ensure the responsibility and quality of your source

Speakers
avatar for Kate Cavallin

Kate Cavallin

Country Manager Ecuador, Ecom
Kate began her adventures in cocoa as a Peace Corps volunteer in the Dominican Republic where she worked with a cooperative of organic cocoa farmers. With her house right next door to the processing facility of the coop, she literally lived and breathed cocoa. During her time in the... Read More →
avatar for Daniel Domingo

Daniel Domingo

Cacao Importer, ECOM
Daniel started withe Atlantic Cocoa Company in 2007 as the quality lab supervisor, primarily for cocoa products. He now a trader, managing specialty cocoa distribution to the Fine Chocolate Market and has set up flavor labs for ECOM in Ecuador and Ivory Coast. Daniel is also a certified... Read More →


Sunday November 13, 2016 11:00am - 11:50am
Trade and Industry Stage

11:00am

Toward a New Theory of Chocolate: Illuminating the Path of Change
A new theory of chocolate creates social and economic power in accessible ways for communities in equatorial regions. The path of change brings economic prosperity to small farmers, challenges the colonial mindset and patterns currently gripping the chocolate industry, and upsets the staus-quo and outdated business models for a bold future of shared stake-holder success, from the cocoa farmer to the chocolate lover. 

This will be a lively talk  - join the converstion on a new theory of chocolate, one that places radically positive social change in your hands. 

Speakers
avatar for Brian Cisneros

Brian Cisneros

Founder and Executive Producer, NW Chocolate Festival
Brian created the Northwest Chocolate Festival in 2008 to showcase craft chocolate makers and educate chocolate lovers from all walks of life. In 2014, Brian developed the first industry conference for the cocoa supply chain based on participant-driven dialogue and shared outcomes... Read More →
avatar for Gillian Goddard

Gillian Goddard

Founder, Sun Eaters Organics
Gillian Goddard is a long term agitator in the fields of organics, sustainability and community empowerment. Her activities have centered around the Caribbean and North America. In the mid 2000′s Goddard started the first organic shop in Trinidad and Tobago then went on to open... Read More →


Sunday November 13, 2016 11:00am - 12:00pm
Keynote Stage

12:00pm

Melanesian Chocolate: Working to improve quality and livlihoods in the Solomon Islands & Vanuatu
Come learn about the work of Madre Chocolate and Dick Taylor Chocolate along with the non-profit Adventist Development Relief Agency (ADRA), to improve the cacao value chain and build the livelihoods of farmers in the Solomon Islands and Vanuatu. This work includes Cacao Boot Camp workshops for farmers and the first ever Solomon Islands Cocoa and Chocolate Week, which showcases local cacao producers to promote quality and increase market opportunities.  See photos, hear stories, and taste the interesting chocolate coming from this origin.

Speakers
avatar for David Cram

David Cram

Manager, International Program, Adventist Development and Relief Agency (ADRA) Ltd.
David Cram is a programs manager at ADRA Australia and has previously lived and worked for more than 15 years in various parts of Melanesia, including the Solomon Islands, Fiji and Vanuatu. During this time he saw many farmers working their cacao plantations only to receive low prices... Read More →
avatar for Adam Dick

Adam Dick

Co Founder, Dick Taylor Chocolate
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 →
avatar for Dave Elliot

Dave Elliot

Chocolate Maker & Co-Founder, Madre Chocolate
Dave is a bicontinental chocolate maker, avid traveller, and promoter of all things delicious. After working on rural development and environmental justice issues in cacao growing regions of Ecuador and Bolivia for many years, David was living half the year in the epicenter of chocolate... Read More →


Sunday November 13, 2016 12:00pm - 12:50pm
Cacao Origins Room

12:00pm

A Pre-Columbian and Colonial History of Cacao Grading and Quality
Evaluating cacao quality has an ancient history. Pre-Columbian writings and depictions indicate uses for different kinds of cacao and the criteria people relied upon for making judgments about quality. Very early colonial texts and illustrations show how assessing cacao quality in Spanish America developed overtones based on region, ethnicity, gender, and race during the sixteenth and seventeenth century. Several examples from Mexico and Central America will provide perspectives on how grading cacao has a fascinating past that is far from straightforward.

Speakers
avatar for Kathryn Sampeck

Kathryn Sampeck

Associate Professor of Anthropology, Illinois State University, Non-residential Fellow, Harvard University
Dr. Kathryn Sampeck is an Associate Professor of Anthropology at Illinois State University and a Board Member of the Fine Cacao and Chocolate Institute. She was the 2015-2016 Central America Visiting Scholar at the David Rockefeller Center for Latin American Studies and Fellow at... Read More →


Sunday November 13, 2016 12:00pm - 12:50pm
Chocolate Stories Room

12:00pm

Savory Chocolate
Eat Seattle chefs show off indi chocolate rubs for mole & smoked salmon stuffed gourgère.

Speakers
avatar for Erin Andrews

Erin Andrews

Founder, Indi Chocolate
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... Read More →
avatar for Liz McCune

Liz McCune

Owner, Eat Seattle
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... Read More →


Sunday November 13, 2016 12:00pm - 12:50pm
Culinary Kitchen Stage

12:00pm

Fresh Cacao Pods: Taste the Fruit of the Cacao Tree
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. 

Speakers
avatar for Bill Fredericks

Bill Fredericks

The Chocolate Man
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 →


Sunday November 13, 2016 12:00pm - 12:50pm
Keynote Stage

12:00pm

Lovers Workshop: Sex Tips For All Presented by Babeland
Kick things up a notch in the bedroom with Babeland as your guide. Join Babeland's friendly sex educators in the Aphrodisiac Room for fun sex tips that will be sure to melt the chocolate lover in your life; get the scoop on our most popular toys, including vibes, couples toys, and fabulous foreplay accessories. One lucky winner will leave with our favorite sex toy of all (you’ll have to show up to find out what it is). Learn more: babeland.com

Sunday November 13, 2016 12:00pm - 12:50pm
Aphrodisiac Room (21+)

12:00pm

The Slow Melt: How to Savor Chocolate
Eating is an act of digestion: lift substance to mouth, chew, swallow, process. Tasting is something else. It requires us to slow down and pay attention. It demands our eyes, ears, nose, mouth, hands, head and heart. Drawing from herbook (Bread, Wine, Chocolate: The Slow Loss of Foods We Love) on saving diverse varieties of cocoa and other foods by savoring them, Simran Sethi will dissect each of our senses and reveal how they work individually and together to inform our experience of flavor. The presentation will include a protracted tasting as a means of understanding how flavor manifests, allowing participants to develop a new intimacy with chocolate and a deeper understanding of the factors that influence and inform their tasting experience.

Speakers
avatar for Simran Sethi

Simran Sethi

Host, The Slow Melt
Simran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair, a top 10 eco-hero of the planet by the U.K.’s Independent and one of the top eight women saving the planet by Marie Claire, Simran... Read More →


Sunday November 13, 2016 12:00pm - 12:50pm
Tasting Room

12:00pm

Starting a Specialty Food Business
Do you have a family recipe, or have friends and loved ones encouraged to start a business with your fabulous product? That is the way many specialty food companies get started. Joan and Irene, founders of Effie's Homemade, will share their experiences in starting their wholesale baking company from scratch. The duo makes a line of tea biscuits - lightly sweetened with toasted grains and a crisp buttery texture - inspired by Joan's mom, Effie. They began in Boston selling direct to gourmet retailers one store at a time.  Before long they were in 500 stores and working with distributors. Today Effie's is a break-out brand with 8 products in 2000 stores across the country.  To be sure there were many challenges along the way.  Irene and Joan will highlight key decisions that they made and give their tips for building a brand and avoiding the pitfalls that many food entrepreneurs face.  There will be time for Q&A so come with your questions.

Speakers
avatar for Irene Costello

Irene Costello

Co-founder, Effie's Homemade
Irene Costello and Joan MacIsaac are the founders of Effie's Homemade, a wholesale baking company located in Boston making a line of tea biscuits. They are happy to share their experiences of taking a 4th generation family recipe and turning it into a successful entrepreneurial a... Read More →


Sunday November 13, 2016 12:00pm - 12:50pm
Trade and Industry Stage

1:00pm

Beyond Direct Trade--How to find value in farm partnerships

Farm to bar life means a sustainable life.  Learn what it takes to establish a successful connection with farms in cacao origin.  We will share knowledge and real stories from Nicaragua of building relational bridges.  Stories of first hand farm-side experiences with cacao growing, fermenting, drying, and transporting. Hear why we believe that the most effective solutions to getting the highest quality beans and achieving universal success involves a direct connection between chocolate makers and farmers.


Speakers
avatar for Matthew Carrara

Matthew Carrara

President, Enliven International
Matt Carrara is the President of Enliven International where Matt works with Enliven to bridge the gap between Farmers and Chocolate Makers. Matt also is a business leader of a Boston Scientific where he serves as a director to bring life sustaining medical devices to the world. Additionally... Read More →


Sunday November 13, 2016 1:00pm - 1:50pm
Cacao Origins Room

1:00pm

What's in your chocolate? Making conscious (and delicious) choices.
One of the main questions I'm 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. Many people have asked for more details, and I'll share them with you! Hear my tips on chocolate-enhanced wellness, presented in a fun and uplifting way, 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 make sure there's no child slave labor in your chocolate as there is in most commercial chocolate bars, how to maximize chocolate's health benefits, how to avoid GMOs and artificial ingredients, what "natural ingredients" are and why they sometimes mean you should back away from the shelf, how to taste and enjoy fine chocolate - which we'll do at the talk! - and more! Audience members will have an opportunity to examine different chocolate bars as we talk through what the ingredients mean. Then we'll do a chocolate tasting of the best picks.

Speakers
avatar for Valerie Beck

Valerie Beck

Founder, Chocolate Uplift
Chocolate expert and Harvard grad Valerie Beck is a chocolate industry entrepreneur and pioneer. Creator of the original chocolate tours, which she expanded across the US, she is also a chocolate consultant, broker, and speaker, as well as a cheerful and engaging media personality... Read More →


Sunday November 13, 2016 1:00pm - 1:50pm
Chocolate Stories Room

1:00pm

Gourmet Chocolate Desserts

Join award winning author, pastry chef, and teacher, Alice Medrich, one of the country’s foremost experts on chocolate and chocolate desserts, as she demonstrates how to bake a Chocolate Olive Oil Torte and Double Chocolate Coconut Macadamia Meringues using chocolate from Scharffen Berger Chocolate.


Speakers
avatar for Alice Medrich

Alice Medrich

Author, pastry chef, and teacher
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 →


Sunday November 13, 2016 1:00pm - 1:50pm
Culinary Kitchen Stage

1:00pm

Cacao Producers Keynote Panel

Marketing of artisan, ethically sourced chocolate often focusses on optimistic stories of positive impact, improved livelihoods and increased quality of life in the farmer communities who participate in Fair-Trade, direct trade, organic production, and various micro-enterprise opportunities. However, the fact remains that farming and processing cacao is hard work, prices are still relatively low with many producers living in poverty, and major issues related to equity and fairness are endemic to the global cocoa supply chains. This panel will offer the opportunity to hear directly from producers and workers in origin countries in order to better understand both the positive impact that innovative trade and marketing programs are having on cacao growing communities as well as the challenges and struggles that still exist within the industry.  What is life like in cacao producing communities? What are the challenges that farmers face? What are the improvements that can be seen from some of the collaborative programs represented at the Northwest Chocolate Festival and elsewhere? Through this panel, we hope to “lift the veil” regarding the life of cacao producers and in so doing, gain deeper insight into the realities of farming and producing cacao in origin countries.


Moderators
avatar for Sunita de Tourreil

Sunita de Tourreil

Founder, The Chocolate Garage
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 →

Speakers
avatar for Hildrebando Cardenas

Hildrebando Cardenas

General Manager, Oro Verde Cooperative
Hildrebando Cardenas holds an undergraduate degree in Food Engineering. Cardenas also | holds two masters degrees, a masters in Sustainable Agriculture from the Universidad Nacional Agriaria de la Selva (UNAS) and masters in Agribusiness from the Universidad Esan (ESAN).  Cardenas... Read More →
avatar for Leon Antonio Rufino Escobar

Leon Antonio Rufino Escobar

APROCAT Cooperative
Leon Antonio Rufino Escobar holds a degree in agronomy with additional certifications in: Environmental Impact Assessment; Development, Management, and Assesment of Social Projects; Project Management and Food Safety.  With 22 years of experience working with small holder farmers... Read More →
avatar for Carl Fitzjames

Carl Fitzjames

Brasso Seco Chocolate Company and the Alliance of Rural Communities
Carl's grandfather was a laborer on a cocoa estate and Carl, now in his 60's, also eventually became a farmer and community organizer in Brasso Seco, a cocoa growing community of about 400. Carl started off in the chocolate making group as an ally to the young people, harvesting and... Read More →
avatar for Kelly Fitzjames

Kelly Fitzjames

Brasso Seco Chocolate Company and Alliance of Rural Communitie
Kelly Warren Fitzjames moved from her US suburban home at age 22 to live in Brasso Seco - a small, rural, rainforest village in Trinidad's northern mountain range. She feel in love with the ecosystem, the lifestyle and then a man and this place has been her home ever since. Kelly... Read More →
avatar for Minni Forman

Minni Forman

Managing Director, Maya Mountain Cacao
Born in a rural village in Southern Belize, Minni Forman spent the first 15 years of her life as a subsistence farmer. At the age of 15 she decided to leave her family farm and pursue an education in the United States. After graduating from college and gaining more than four years... Read More →
avatar for Seneca Klassen

Seneca Klassen

Founder and Chocolate Grower, Lonohana Chocolate
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 →


Sunday November 13, 2016 1:00pm - 1:50pm
Keynote Stage

1:00pm

Wine and Chocolate Pairing - Learn, Taste, Enjoy!
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.

Speakers
avatar for Rachel Mercer

Rachel Mercer

Hospitality Director, Mercer Wine Estates
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 →
avatar for Cy Olney

Cy Olney

Chocolate Maker, Scharffen Berger
Cy has been with Scharffen Berger Chocolate Maker for eight years, first managing the events and retail operations based at the iconic Ferry Building store in San Francisco. Three years ago he moved up to California Wine Country and has been focused on meeting with consumers, educating... Read More →


Sunday November 13, 2016 1:00pm - 1:50pm
Aphrodisiac Room (21+)

1:00pm

Artisan Cheese & Craft Chocolate: Taste & Talk
Cheese and chocolate: you might not think to pair them together, but these two complex, rich, and addictive foods make quite the couple. Explore your palate with Dick Taylor Chocolate and Cypress Grove, learn some tasting guidelines, and experiment with different chocolate and cheese combinations. Join these Humboldt County, Northern California makers for a tasting experience that you've likely never had before — but you'll want to have again and again.

Speakers
avatar for Adam Dick

Adam Dick

Co Founder, Dick Taylor Chocolate
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 →
avatar for Christy Khattab

Christy Khattab

Marketing Director, Cypress Grove
An avid world traveler with an entrepreneurial spirit, Christy Khattab joined Cypress Grove as marketing director after realizing that her career wasn't quite satisfying her appetite — literally. Christy's training expertise, management skills, and team-building mentality come from... Read More →


Sunday November 13, 2016 1:00pm - 1:50pm
Tasting Room

1:00pm

What to do until the Selmi arrives. Tempering methods for small (and getting bigger) artisan chocolatiers.
Artisan chocolate makers typically start out small, making single batches at a time, eventually working their way towards expensive automatic tempering units as their need reaches critical mass and they earn enough to justify the cost. Kerry will demonstrate the basics of tempering for small to medium sized artisanal chocolate producers. Learn about the theory of tempering, how to temper by seeding, tabling and wild crystallization. Tempering with minimal equipment and adapting these methods using relatively inexpensive equipment as needs increase allows producers to continue manual tempering until such time as they can afford their dream automatic machine.

Speakers
avatar for Kerry Beal

Kerry Beal

Owner, the Chocolate Doctor, Inc
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 →


Sunday November 13, 2016 1:00pm - 1:50pm
Trade and Industry Stage

2:00pm

Reviving Fine Cacao and Artisan Chocolate in Brazil
Diego Badaro, co founder of AMMA Chocolate in Brazil, will discuss the rebirth of cacao in Brazil since 2002 up to now, his pioneering work with cocoa farmers in the southern Bahia region to recover the local economy while preserving the Atlantic Forest, and the challenges and successes AMMA has had working toward thier vision of protecting the biodiversity in Brazil trough chocolate. The presentation will include a tasting with AMMA's traditional bars as well as thier new line of chocolate with brazilian fruits.  

Speakers
avatar for Diego Badaró

Diego Badaró

Co-founder, AMMA Chocolate
Diego Badaro is a co founder of AMMA Chocolate. From the organic cocoa cultivation, planted in the shade of the Atlantic Forest, through fermentation, drying and roasting of the beans to the bar, Badaro works each stage of the process. AMMA became a strong reference in the movement... Read More →


Sunday November 13, 2016 2:00pm - 2:50pm
Cacao Origins Room

2:00pm

Staring a bean-to-bar chocolate company
Three years ago I was sitting in the audience at the NW Chocolate Festival wondering how to start a chocolate company. I now own the Maverick Chocolate Company. We have seven employees and produce 5000 bars and 1200 truffles each month. This presentation is how I made Maverick Chocolate come to life.

Speakers
avatar for Paul Picton

Paul Picton

Owner, Maverick Chocolate
Paul and Marlene Picton started Maverick Chocolate in 2013 with the goal of bringing ethical and delicious chocolate to Cincinnati. Maverick Chocolate has a factory and retail store located in the historic Findlay Market. The company has grown from the two founders to seven employees... Read More →


Sunday November 13, 2016 2:00pm - 2:50pm
Chocolate Stories Room

2:00pm

Cooking with Chocolate
Delve into the savory side!  Learn how to use chocolate to quickly jazz up your dishes. 
Master Chocolatier, Karen Neugebauer, will prepare a White Chocolate Alfredo Sauce and share ideas tips for cooking with chocolate. 


Speakers
avatar for Karen Neugebauer

Karen Neugebauer

Master Chocolatier, Forte Chocolates
Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections and chocolate bars. Her passion for the craft and cunningly balanced... Read More →


Sunday November 13, 2016 2:00pm - 2:50pm
Culinary Kitchen Stage

2:00pm

2:00pm

Roasting and Conching - Chocolate Flavor Secrets
Exceptional chocolate is created through a series of events. Change any one event and the outcome is a new creation. Two of these events are roasting and conching. Participants will experience how changing cocoa roasting levels can dramatically affect chocolate flavors. Next, we discover that when chocolate is subjected to heat, aeration and motion, another remarkable flavor change occurs. This is conching. This interactive multimedia presentation includes tasting several chocolates with varying roast and conche levels to experience flavor changes first hand. The presenter creates unique chocolate recipes specifically for this session to help illustrate the essential roles of roasting and conching on chocolate flavor development.

Speakers
avatar for Rob Anderson

Rob Anderson

Engineer & Founder, Fresco Chocolate
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 →


Sunday November 13, 2016 2:00pm - 2:50pm
Tasting Room

2:00pm

Seriously Bittersweet Lessons and Tales—a dessert maker, baker, and writer's approach to chocolate

Credited with popularizing chocolate truffles in American, Alice Medrich has been writing, teaching and influencing chefs, chocolatiers and home cooks, since 1976 when she opened her first shop, Cocolat, in Berkeley California. She was one of the first chefs to taste and work with Scharffenberger Chocolate two decades later.  Alice will discuss the evolution of chocolate and our use of it over the last 40 years, how self-made chefs  (she is one) and chocolatiers change the rules and a new American Chocolate maker caused chaos in the kitchen.  Alice will share her approach to creativity and cookbooks, why she is adamant that chocolate in recipes be called for by cacao percentage, and cocoa by style—and how to make any recipe work using chocolates with difference cacao percentages


Speakers
avatar for Alice Medrich

Alice Medrich

Author, pastry chef, and teacher
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 →


Sunday November 13, 2016 2:00pm - 2:50pm
Trade and Industry Stage

3:00pm

Chocolate and Cacao in Ecuador
Cacao producers and chocolate makers from Ecuador will discuss the state of cocoa and chocolate in Ecuador,  including growing regions and cacao varieties, an overview of cocoa grower associations, what the government of Ecuador is doing to increase production and quality, and the growing number of Ecuadorian chocolate makers making chocolate in country instead of exporting beans.  

Speakers

Sunday November 13, 2016 3:00pm - 3:30pm
Cacao Origins Room

3:00pm

Labor and Fine Cacao
Carla Martin, PhD, will present her latest research on documenting the opportunities for socio-economic upgrading through the development of the market for fine flavor cacao and chocolate. 

Speakers
avatar for Carla Martin, PhD

Carla Martin, PhD

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 →


Sunday November 13, 2016 3:00pm - 3:50pm
Chocolate Stories Room

3:00pm

Chocolate Sculpture Demonstration
Speakers
avatar for Bill Fredericks

Bill Fredericks

The Chocolate Man
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 →


Sunday November 13, 2016 3:00pm - 3:50pm
Culinary Kitchen Stage

3:00pm

The Ripple Effect: Small Batches, Big Impact
Bean to bar chocolate manufacturers are setting the trend for the chocolate industry globally. As they focus on delivering the highest quality products, they’re also setting the standard for how the rest of the supply chain should benefit from and participate in this growing movement. In this panel, we’ll take a deep dive into the impact you’re creating as a bean-to-bar maker, from the big picture shifts occurring in the global chocolate industry through the personal impacts on individuals at origin.

Speakers
avatar for Marlon Ac

Marlon Ac

Managing Director, Cacao Verapaz
Marlon is the Managing Director of Cacao Verapaz, Uncommon Cacao export and sourcing operation in Guatemala. Marlon born on a three generation Maya Q’eqchi’ farm family in the rural village of Guatemala, all his life have been working in agriculture. That is why he and his brothers... Read More →
avatar for Minni Forman

Minni Forman

Managing Director, Maya Mountain Cacao
Born in a rural village in Southern Belize, Minni Forman spent the first 15 years of her life as a subsistence farmer. At the age of 15 she decided to leave her family farm and pursue an education in the United States. After graduating from college and gaining more than four years... Read More →
avatar for Maya Granit

Maya Granit

Managing Director, Co-founder, Uncommon Cacao
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 →
avatar for Emily Stone

Emily Stone

CEO and Co-founder, Uncommon Cacao
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 →


Sunday November 13, 2016 3:00pm - 3:50pm
Keynote Stage

3:00pm

From Bean-to-Bar to Bonbon

Food writer Megan Giller and chocolate makers Rob Anderson (Fresco) and Jael Rattigan (French Broad) will discuss the recent trend of chocolatiers and pastry chefs using bean-to-bar chocolate in their confections.  Learn about this new trend and taste bean-to-bar chocolate bars as well as confections made with this chocolate from Chocolaterie Tessa, Fresco, and French Broad.


Speakers
avatar for Rob Anderson

Rob Anderson

Engineer & Founder, Fresco Chocolate
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 →
avatar for Megan Giller

Megan Giller

founder, Chocolate Noise
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 →
avatar for Jael Rattigan

Jael Rattigan

Co-Owner, French Broad 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 →


Sunday November 13, 2016 3:00pm - 3:50pm
Tasting Room

3:00pm

It's a Grind-Building better Chocolate Machines
Jon Sam Ratto of Videri Chocolate as he discusses the machines available for today's craft chocolate makers and his personal adventures in making better options. 

Speakers
avatar for Sam Ratto

Sam Ratto

Owner, Head Chocolate Maker, Videri Chocolate Makers
From the moment Sam sunk his hands into his first bag of cocoa beans, he knew he was destined to make chocolate. Born and raised in California with farmer Grandparents on both sides of the family, he approaches the agricultural side of chocolate making with integrity and passion... Read More →


Sunday November 13, 2016 3:00pm - 3:50pm
Trade and Industry Stage

3:00pm

Chocolate and Live Music Experience (with Beer and Truffles)
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.

Speakers
avatar for Jeff Shepherd

Jeff Shepherd

Founder, Lillie Belle Farms
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 →


Sunday November 13, 2016 3:00pm - 4:45pm
Aphrodisiac Room (21+)

4:00pm

Chocolate and Live Music Experience (with Beer and Truffles)
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.

Speakers
avatar for Jeff Shepherd

Jeff Shepherd

Founder, Lillie Belle Farms
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 →


Sunday November 13, 2016 4:00pm - 4:45pm
Aphrodisiac Room (21+)

4:00pm

Not Ghana Take It: Madventures striving for social change through chocolate
Through tales of flat tires, illness, perseverance, and a brief history lesson, Heather will explore the topics of human rights and environmental disaster within one of the world's top cocoa producing regions.  A compassionate and resourceful discussion for anyone interested in learning about modern slavery, ethical cacao sourcing, or nonprofit organizations at a grassroots level.

Speakers
avatar for Heather Holland

Heather Holland

Writer/artist/owner, huntingforchocolate.com
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 →


Sunday November 13, 2016 4:00pm - 4:50pm
Cacao Origins Room

4:00pm

Business of Chocolate 101: How to Succeed

Master Chocolatier, Karen Neugebauer, will offer tips for succeeding in the chocolate industry based on her business know how and years of experience launching award winning branded chocolate products. For aspiring chocolate professionals, hear tips on how to make a profit from making chocolate, setting up your brand image, differentiating your product in the marketplace and additional considerations on product design.  


Speakers
avatar for Karen Neugebauer

Karen Neugebauer

Master Chocolatier, Forte Chocolates
Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections and chocolate bars. Her passion for the craft and cunningly balanced... Read More →


Sunday November 13, 2016 4:00pm - 4:50pm
Chocolate Stories Room

4:00pm

Chocolate Sculpture Demonstration
Speakers
avatar for Bill Fredericks

Bill Fredericks

The Chocolate Man
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 →


Sunday November 13, 2016 4:00pm - 4:50pm
Culinary Kitchen Stage

4:00pm

Growing Cacao (and Making Chocolate) in Hawaii
We purchased 65 acres of land in Hawaii five years ago for almost nothing with the intent of conservation. We stumbled upon cacao from a local botanist. Through cacao cultivation, we have a found a way to 1) conserve the rainforest 2) cultivate a lucrative crop and 3) have a wonderful life - all through cacao. This presentation will communicate to those the opportunity to start one's own environmentally and economically sustainable (profitable) cacao orchard whether in Hawaii or nearly anywhere else. I will discuss land considerations, working with other farmers to boost yield, finding the right price point to be profitable and then matching to the appropriate product line and appropriate market. I will then talk about the fun stuff: adapting cacao trees to Hawaii soil and climate and making farm-to-bar chocolate!

Speakers
avatar for Adam Potter

Adam Potter

Co-Owner, Puna Chocolate Company
Adam started his career in international development and then served in the Marines for 10 years specializing in civil affairs which included several agricultural products farming revitalization and poppy crop replacement. Upon leaving the military in 2010, he graduated from Stanford... Read More →


Sunday November 13, 2016 4:00pm - 4:50pm
Tasting Room

4:00pm

Commodity vs. Specialty Cacao Cut Test

All cacao is not equal. Fast growing, high yield, hybrid varieties dominate the global cocoa trade and are used to create bulk chocolate, cocoa powder, cocoa butter, and other products. Craft chocolate makers, however, rely on 'specialty' cacao consisting of unique varietals with interesting flavor profiles and special attention to post harvest processing techniques that bring out subtle flavor notes. The quality of processing and handling of specialty cacao can be determined through a standard cut test, a technique used by the industry to evaluate quality and consistency of cacao beans. Join Nate Hodge of Raaka Chocolate as he discusses the difference between commodity and specialty cacao and demonstrates how we can visually inspect these differences through a standard cut test. 


Speakers
avatar for Nathan Hodge

Nathan Hodge

Co-Founder, Head Chocolate Maker, Raaka Chocolate
I am the Co-Founder of Raaka Chocolate in Brooklyn. Founded in 2010, Raaka is dedicated to raising the quality of cacao standards for both the economic and environmental sustainability of the specialty cacao trade. In Brooklyn we make our signature brand of Virgin Chocolate, derived... Read More →


Sunday November 13, 2016 4:00pm - 4:50pm
Trade and Industry Stage