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Sunday, November 11 • 3:00pm - 3:50pm
Cacao fermentation and phone Apps: What do they have in common?

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From our 1,019 acre bird sanctuary in the northern mountains of the Dominican Republic, Zorzal Cacao produces fine flavored, organic cacao while creating conservation solutions across hemispheres. This presentation will focus on fermentation trials and how a phone App was used to collect data along the supply chain, including farm, fermentation, drying, and final chocolate making stages. The audience will taste chocolate samples from different fermentation methods while hearing about how the phone App can be used to improve cacao bean quality within the craft chocolate industry.

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 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 →


Sunday November 11, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

Attendees (13)