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Sunday, November 11 • 2:00pm - 2:50pm
Exploring Indian Cacao

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In October 2017, a group of chocolate makers from America, England, Iceland and the United Arab Emirates traveled to visit the Regal cacao plantation in Anamalai (Tamil Nadu, India). Over the past decade, the brothers-in-law managing the plantation have transformed quality and productivity, through an array of sustainable farming practises, leading them to a Cocoa of Excellence Award in 2017.  Following the visit, a plan was developed to work together on an experiment, fermenting the cocoa beans together with the coconut flesh harvested from the palms growing alongside the cocoa trees. Taste and compare the results of this experimental fermentation batch, together with samples of Single Origin bars made with the same beans, by four different chocolate makers. 

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 Kathy Johnston

Kathy Johnston

Chief Chocolate Officer, Mirzam Chocolate
Kathy Johnston is the Chief Chocolate Officer at Mirzam in Dubai. Originally from New Zealand, a lifelong obsession with chocolate eventually led her to move into the industry full time, after many years in marketing
avatar for Hazel Lee

Hazel Lee

Devoted To Fine Chocolate
Hazel Lee is a part time Chocolate Consultant, Home Bean to Bar Maker, Chocolate Judge and Cocoa Adventurer. She truly fell in love with cacao and chocolate in December 2013 when she volunteered at La Iguana Chocolate, a cocoa farm in the Costa Rican jungle. Since then, Hazel has... Read More →

Harish Manoj

Regal Chocolates

Sunday November 11, 2018 2:00pm - 2:50pm PST
Smith Cove Cruise Terminal Pier 91