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Saturday, November 10
 

11:00am

Taste Grenadian Chocolate and Paint With Color
Speakers
MF

Magdalena Fielden

Grenada Chocolate Fest / Grenada Tourism Authority
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 →


Saturday November 10, 2018 11:00am - 11:50am
Smith Cove Cruise Terminal Pier 91

11:00am

Transformation of the Peruvian Cacao Supply Chain
From 2012 to present day, Peru has undergone a total shift in its cacao supply chain, from fragmented and focused on conventional cacao, to a solidified supply chain based on fine flavor and quality. An Alliance of key stakeholders (producers, cooperatives, aggregators, buyers, technology companies, exporters, chocolatiers and financial institutions) was critical to completing this shift in market focus, streamlining the supply chain, and increasing value for all. Learn about new sources of traceable, high quality, fine flavor cacao to understand how the Peru Cacao Alliance helped Peru achieve its status as the “rising star” of fine flavor cacao in Latin America.

Speakers
avatar for Jose Iturrios

Jose Iturrios

National Director, Peru Cacao Alliance
avatar for Raymond Major

Raymond Major

Peru Cacao Alliance, Cacao Specialist


Saturday November 10, 2018 11:00am - 11:50am
Smith Cove Cruise Terminal Pier 91

11:00am

Making hand-dipped confections and truffle finishing techniques.
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 10, 2018 11:00am - 11:50am
Smith Cove Cruise Terminal Pier 91

11:00am

Vietnam: Sourcing Cacao and Making Chocolate at Origin
Over the past 7 years, we have built a network of small-holder cacao growers and fermenters from the Mekong River Delta to the Central Highlands. We pay a stable high price, and celebrate the different flavors of each region in our 6 Origin Bars. Our cafes in Vietnam serve everything from bonbon and macaron to brownies and hot chocolate, with a focus on freshness and local ingredients. We will share photos, stories, and the latest data from our 2018 Sourcing Report.

Speakers
avatar for Sonia Gregor

Sonia Gregor

Research Manager, Sourcing Team, Marou Chocolate
Sonia brings a biologist’s training and a lifetime of eating chocolate to her job as Research Manager for Marou. She spent many years in Japan and upstate NY, and now lives in Ho Chi Minh City. Most weeks she travels to the Vietnamese countryside to visit Marou’s cacao farmers... Read More →
VM

Vicent Mourou

Founder, General Director, Marou Chocolate


Saturday November 10, 2018 11:00am - 11:50am
Smith Cove Cruise Terminal Pier 91

11:00am

The Science of Chocolate Tempering
What does tempering mean and what does it look like. Chef Karen Neugebauer will demonstrate how simple it is to temper your own chocolate at home using a with a microwave and heat gun.

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 10, 2018 11:00am - 11:50am
Smith Cove Cruise Terminal Pier 91

11:00am

Coffee and Chocolate Pairing
Onda coffee will discuss the technology they use for coffee with their amazing traceability practices with their coffee farmers. Taste single origin coffee and chocolate paired together. Learn ways to make your own coffee and chocolate pairings at home.

Speakers
avatar for Kayleigh Blome

Kayleigh Blome

Cafe Manager, indi chocolate
Kayleigh is the cafe manager at indi chocolate, she loves connecting the world of coffee and chocolate through sensory experiences. She has worked in the coffee industry for over four years from developing the Experience bar at Starbucks Reserve Roastery to curating fun and educational... Read More →
KW

Kala Wolfe

Onda Coffee


Saturday November 10, 2018 11:00am - 11:50am
Smith Cove Cruise Terminal Pier 91

12:00pm

Herbs that Arouse, true aphrodisiacs in nature.
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 10, 2018 12:00pm - 12:15pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Chocolate Meringue Snowmen
Join Chefs David Wynne and Antoine Rondenet from the Art Institute of Seattle Culinary School as they demonstrate how to make chocolate snowmen, inspired by a very old French pastry called a merveilleux.  The cake is composed of two meringues, glued together with whipped ganache, and topped with whipped cream.


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 10, 2018 12:00pm - 12:45pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Taste Fresh Cacao Seeds from the Cocoa Tree
The Northwest Chocolate Festival will offer a unique opportunity to taste the fruit of cacao pods in collaboration with Uncommon Cacao as they present fresh cacao fruit from their Belize operations and share the story of their work.  Chocolate is made from the seeds of the cacao fruit which grows in squash like pods directly on the Theobroma cacao tree.   Inside the cacao pods, a sweet, white, and sticky flesh surrounds the beans.  This 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.  

Speakers
AD

Anjuli Dharna

Uncommon Cacao
MF

Minni Forman

Uncommon Cacao
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 →


Saturday November 10, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Chocolate Sculpture Design and Theory
What makes a sculpture attractive? What sort of things need to be included in a chocolate sculpture? Where can you draw inspiration from? All of these questions and more can be answered be Karen Neugebauer

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 10, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Delicious Ethics: Who Made Your Chocolate, Who Grew the Cacao?
Is that chocolate bar on the shelf the end result of a supply chain involving child slave labor, or is it ethical chocolate, and how can you tell the difference? Hear tips on how to choose ethical chocolate, presented in a fun and uplifting way, including: how to decode chocolate bar labels, how to maximize chocolate's health benefits, how to avoid GMOs, pesticides, and artificial ingredients, what "natural ingredients" really means, and how to taste and enjoy fine chocolate.

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 →


Saturday November 10, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Tree to Bar in Brazil & The Big Story of Cacao
Making chocolate with the cacao you produce yourself has its own challenges and rewards. Brazil went from being the number 1 producer of cacao in the world to being known as one of the worst producers of cacao (and chocolate). In the last 5 years Brazilian farms have undertaken a huge makeover and farmers have started to make their chocolate; slowly shifting what is considered craft chocolate in Brazil.

Speakers
avatar for Tuta Aquino

Tuta Aquino

Farmer, Baiani Chocolate and Vale Potumuju
Tuta was born in Bahia and spent his first 10 years living at his family’s cacao farm. From there he resided in São Paulo and at age 18 sailed to study in New York City. For the next 20 years he developed his music business career working for the Record Industry there. Married... Read More →


Saturday November 10, 2018 12:00pm - 1:00pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Sake & Chocolate Pairing: American Sake
Discover the flavor interaction between specialty chocolate and Japanese, American-made, sake. Often, innovation is always the main characteristic of booze crafting in the United States. Come and join the conversation about the evolution of sake making outside Japan and where can chocolate come into the picture.

Speakers
avatar for Jose Lopez Ganem

Jose Lopez Ganem

José López Ganem is a Cacao Grader Intensive Instructor and Project Manager at the Fine Cacao and Chocolate Institute. His professional experience is focused on sensory training and food management, from early exposure to restaurant service to professional product knowledge in wine... Read More →


Saturday November 10, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Congo through the Eyes of the Cocoa Farmer – learning about war and stability through cocoa sourcing.
Speakers
avatar for Emily Benson

Emily Benson

Theo Chocolate
Emily joined Theo Chocolate in 2016 and focused on the company's supply chain and social impact. Today Emily is the Brand Manager for Theo and manages the company's messaging and brand strategy while also overseeing relationships at origin. Prior to joining Theo, Emily worked in international... Read More →


Saturday November 10, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Handmade holiday treats featuring Valrhona’s favorite chocolates.
Speakers
avatar for Michael Recchiuti

Michael Recchiuti

Recchiuti Confections
Michael, a self-trained chocolatier, founded Recchiuti Confections in 1997 with the idea that when you introduce people to truly exquisite chocolate + ingredients, they will be won over instantly. For over 20 years, Recchiuti Confections has meticulously sourced ingredients and has... Read More →


Saturday November 10, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

CANCELLED The Science of Chocolate from Tree to Tongue
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 10, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Is there a genetically engineered future for chocolate?
Our genetic code makes up who we are and that's true for chocolate as well. Slight genetic differences among groups of trees may alter the way that chocolate resists diseases, combats climate change as well as tastes. This talk will explain the foundation behind the importance of genetics for securing a future full of chocolate and provide insight into the latest research.

Speakers
avatar for Romi Burks

Romi Burks

Professor of Biology, Southwestern University
Dr. Romi Burks (@ProfRomi on Twitter), Professor of Biology at Southwestern University, teaches a multidisciplinary class about chocolate that identifies connections between chocolate and different areas of study. Interested in chocolate education for the last decade, Burks has given... Read More →


Saturday November 10, 2018 1:00pm - 1:50pm

1:00pm

A Chocolate Caribbean Vacation
Speakers
MF

Magdalena Fielden

Grenada Chocolate Fest / Grenada Tourism Authority


Saturday November 10, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

The Savory Side of Chocolate
Learn from Chef Liz, founder of Eat Seattle how to cook using the savory side of chocolate. She will design a snack board using local Pike Place Market ingredients. Taste some of her creations and get inspired to make your own snack board at home!

Speakers
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 →


Saturday November 10, 2018 2:00pm - 2:15pm
Smith Cove Cruise Terminal Pier 91

2:00pm

The Future of Fine Flavor Cacao from the Farmers Perspective
Located in Ecuador, Hacienda Victoria is the largest single estate farm of fine flavor cacao in the world. The farm has innovated new techniques in farming as well as a visionary approach for meeting the global market demand for high-quality cacao.  Andres Guzman will discuss Hacienda Victoria's principles of healthy farm management, careful post-harvest processing, and local impact. Learn about successes and challenges related to future of fine flavor cacao from the farmer perspective.

Speakers
avatar for Andres Guzman

Andres Guzman

CEO, Hacienda Victoria
Andres has managed the family business at Hacienda Victoria in Ecuador,  producing a variety of crops including bananas, cane sugar, coffee, coconut, corn, dairy and cacao.  The challenge in cacao was to rescue the tradition of Ecuador Nacional Fine Flavor Cacao that has been lost... Read More →


Saturday November 10, 2018 2:00pm - 2:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

Chocolate as a Force for Good: B Corps Light the Way
We see great potential in our cacao and chocolate community for radical social change around the shared mission of mutual benefit throughout the cacao supply chain. Big candy has cast a shadow on chocolate, but we believe that through regenerative practices we can shift the paradigm to one in which, from small farmer to conscious consumer, we can more fairly share risk and reward. In this panel discussion of certified b corp businesses, the moderator will introduce chocolate companies and connoisseurs to a model that takes a structured approach to continuous improvement in social and environmental best business practices. And we'll taste the fruits of our labor, by sampling chocolate from certified b corp companies.

Speakers
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 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 →
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 →


Saturday November 10, 2018 2:00pm - 2:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

Roasting and Conching - Essential Steps to Developing Chocolate Flavors
What is the role of cocoa bean roasting in chocolate flavor development. We will taste samples of the same chocolate origin with different roast profiles will illustrate the dramatic effect of small changes in roasting time and temperature. Next we will discuss the role of conching for developing the final and sometimes subtle flavor nuances of chocolates. We will discuss the differences between grinding, refining and conching and why these steps are sometimes confused in small batch chocolate making. Samples of the same origin chocolate at different conche duration's will illustrate the effects of conching.

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 →


Saturday November 10, 2018 2:00pm - 2:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

Chuao, Cacao and Identity in Venezuela: How community traditions can inspire a whole country.
Speakers
avatar for Maria Fernanda di Giacobbe

Maria Fernanda di Giacobbe

Cook, entrepreneur, artist and chocolatier.
Maria Fernanda di Giacobbe, chef, master chocolatier, and ambassador of Venezuelan cocoa is the founder of KaKao, Venezuelan chocolates (2004), Cacao de Origen (2013) and Río Cacao (2017). As an entrepreneur and caterer, she was the owner of more than 15 cafés and restaurants in... Read More →


Saturday November 10, 2018 2:00pm - 2:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

Beer & Chocolate Pairing
Aaron Lindstrom has dedicated his life to chocolate for almost a full decade. He’s lead hundreds of chocolate tastings and pairings, given lectures on cocoa farming to students ranging from elementary schools to Stanford University, trained to become a chocolatier, and worked on cocoa farms in South America. Currently, Aaron splits his time working as the Chocolate Ambassador for Theo Chocolate and working as a local musician.

Speakers
avatar for Aaron Lindstrom

Aaron Lindstrom

Chocolate Ambassador, Theo Chocolate
Aaron Lindstrom has dedicated his life to chocolate for almost a full decade. He’s lead hundreds of chocolate tastings and pairings, given lectures on cocoa farming to students ranging from elementary schools to Stanford University, trained to become a chocolatier, and worked on... Read More →
avatar for Lisa Uhrich

Lisa Uhrich

Georgetown Brewing
Lisa Uhrich has worked at Georgetown Brewing Co. for 12 years in the retail shop. She has a beer named after her called: Lisa's "the sun is trying to kill me" Chocolate Stout, which is made with dozens of pounds of delicious Theo Chocolate!


Saturday November 10, 2018 2:00pm - 3:00pm
Smith Cove Cruise Terminal Pier 91

3:00pm

Caribbean Rum and Chocolate - a Decadent Duo!
Speakers
avatar for Duane Dove

Duane Dove

Tobago Cocoa Estate


Saturday November 10, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

3:00pm

Better Belize It! Maya Mountain Cacao and the value of long-term partnerships
Maya Mountain Cacao, Belize has been one of the most widely used origins in craft chocolate since its founding in 2010, and has inspired similar smallholder farmer models in other origin countries globally. Come learn more about the fascinating history of cacao in Belize and the work that Maya Mountain pioneered in connecting craft chocolate makers to the indigenous Q'eqchi' and Mopan producers in Belize. We will also share the challenges associated with being a pioneer in the space and what we have learned over the years, as well as share information about the future of this origin and the importance of long-term partnerships with chocolate makers.

Speakers
AD

Anjuli Dharna

Uncommon Cacao
MF

Minni Forman

Uncommon Cacao
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 →


Saturday November 10, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

3:00pm

Ganache Making 101
Have you ever wondered how Theo Chocolate makes such wonderful and decadent confections? Join Theo Chocolate’s head chocolatier, Steve Popplewell, to learn the secrets behind Theo’s signature hand-dipped truffles.

Speakers
avatar for Steve Popplewell

Steve Popplewell

Head Chocolatier, Theo Chocolate


Saturday November 10, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

3:00pm

Chocolate Making at Home: Modifications and Troubleshooting
In this talk we assume you already know what the basic steps of chocolate making are and have maybe even tried it yourself. We'll talk and taste through a few ways that chocolate making at home can go wrong and how to fix them at each step of the process. You'll leave knowing the answers to: How does under or over roasting beans affect your chocolate's flavor? Is a low temp for a long time tastier than a high temp for a short time? How does under or over refining affect flavor? How does short or long conching affect flavor? How does your sugar time affect flavor? How can you adjust your next batch if you're noticing one of these problems? Finally, we'll share a method used at Dandelion Chocolate to get feedback on an experiment so you can use more than just your gut to improve your home made chocolate.

Speakers
avatar for Cynthia Jonasson

Cynthia Jonasson

Dean of Beans (Head of Education), Dandelion Chocolate
Cynthia currently heads Dandelion Chocolate’s Education Program. She has spent her life exploring her passion for chocolate. As a child, she spent her allowance buying chocolate bars while visiting grandparents in Canada. In early 2012 she joined Dandelion Chocolate as a chocolate... Read More →
CK

Christine Keating

Lead Chocolate Educator, Dandelion Chocolate


Saturday November 10, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

3:00pm

Cheese & Chocolate 101
Explore the wonders of chocolate and cheese with Theo Chocolate and PCC’s Cheese Monger. With beautiful local cheeses paired with Theo’s incredible chocolate bars and handmade confections, you’re sure to leave with dinner party inspiration. Make sure to stay till the end for a special treat!

Speakers
JB

James Burke

PCC Community Markets
avatar for Aaron Lindstrom

Aaron Lindstrom

Chocolate Ambassador, Theo Chocolate
Aaron Lindstrom has dedicated his life to chocolate for almost a full decade. He’s lead hundreds of chocolate tastings and pairings, given lectures on cocoa farming to students ranging from elementary schools to Stanford University, trained to become a chocolatier, and worked on... Read More →


Saturday November 10, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

3:00pm

Women in Chocolate: Crushing The Status Quo
Speakers
avatar for Emily Benson

Emily Benson

Theo Chocolate
Emily joined Theo Chocolate in 2016 and focused on the company's supply chain and social impact. Today Emily is the Brand Manager for Theo and manages the company's messaging and brand strategy while also overseeing relationships at origin. Prior to joining Theo, Emily worked in international... Read More →
avatar for Dr. Maricel E.Presilla

Dr. Maricel E.Presilla

Founder and Americas Director, International Institute of Chocolate and Cacao Tasting and International Chocolate Awards
Dr. Maricel E. Presilla, a descendant of cacao farmers from the eastern mountains of her native Cuba, has been working on fine cacao and chocolate for the last thirty years,  combining the high academic standards of a professionally trained historian with a cultural anthropologist’s... Read More →
avatar for Maria Fernanda di Giacobbe

Maria Fernanda di Giacobbe

Cook, entrepreneur, artist and chocolatier.
Maria Fernanda di Giacobbe, chef, master chocolatier, and ambassador of Venezuelan cocoa is the founder of KaKao, Venezuelan chocolates (2004), Cacao de Origen (2013) and Río Cacao (2017). As an entrepreneur and caterer, she was the owner of more than 15 cafés and restaurants in... Read More →
avatar for Gillian Goddard

Gillian Goddard

Sun Eater Organic Chocolate
Gillian Goddard is a chocolate manipulating activist who spends her time building resiliency in Trinidad and Tobago and the greater Caribbean.  She is the Co-Director of ARC TT - The Alliance of Rural Communities of Trinidad and Tobago - and the Co-Owner of Sun Eaters Organics... 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 →
avatar for Chloe Doutre Roussel

Chloe Doutre Roussel

Chloe Chocolate
Chloe Doutre Roussel is an author, consultant, educator and world-renowned expert on all things chocolate. Her seminal book, “The Chocolate Connoisseur”, has been translated into 5 languages. Her relationship with chocolate is a genuine passion and love story and her enthusiasm... Read More →
JT

Jean Thompson

CEO, Seattle Chocolates


Saturday November 10, 2018 3:00pm - 4:30pm
Smith Cove Cruise Terminal Pier 91

4:00pm

Port Wine & Chocolate Pairing
Speakers
SA

Stephanie Agha

Kobrand Wine & Spirits
avatar for Aaron Lindstrom

Aaron Lindstrom

Chocolate Ambassador, Theo Chocolate
Aaron Lindstrom has dedicated his life to chocolate for almost a full decade. He’s lead hundreds of chocolate tastings and pairings, given lectures on cocoa farming to students ranging from elementary schools to Stanford University, trained to become a chocolatier, and worked on... Read More →


Saturday November 10, 2018 4:00pm - 4:50pm
Smith Cove Cruise Terminal Pier 91

4:00pm

Specialty Cacao from the Gola Rainforest in Sierra Leone
West Africa has been an area that few Craft Chocolate makers have been exploring in terms of specialty cacao. Last year Dandelion Chocolate and Meridian Cacao worked to bring the first container of specialty cacao from Sierra Leone to the US. Greg and Wynne will take you on a sensory journey to the Gola Rainforest in Sierra Leone which is the source of these beans. Interested to learn more about Sierra Leone and West African cacao as well as eat some tasty chocolate? Join us!

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 Wynne McAuley

Wynne McAuley

Meridian Cacao Co.
Wynne is the Director of Sales for Meridian Cacao Co., a cocoa bean importer based in Portland, Oregon that works directly with cocoa producers to import and distribute their harvest to chocolate makers worldwide. Prior to Meridian, Wynne spent 6 years working at Sustainable Harvest... Read More →


Saturday November 10, 2018 4:00pm - 4:50pm
Smith Cove Cruise Terminal Pier 91

4:00pm

Meso-American Drinking Chocolate: Taste Traditional Recipes
Speakers
avatar for Nat Bletter, Ph.D.

Nat Bletter, Ph.D.

Cofounder and Chocolate Flavormeister, Madre Chocolate
Dr. Nat Bletter has 15 years of experience in botany, documenting exotic fruits and vegetables, gathering food in the wild, herbal and traditional medicine, and exploring Asia, South America, Central America, and Africa. He has a Ph.D. in Ethnobotany from the City University of New... Read More →


Saturday November 10, 2018 4:00pm - 4:50pm
Smith Cove Cruise Terminal Pier 91

4:00pm

Scaling Up Your Craft Bean to Bar Chocolate Production
Economical sustainability and productivity are a challenge for a growing industry. What type of machines could be used to increase volumes, improve quality, and reduce the labour costs. Craft chocolate does not necessarily mean hand-made chocolate and increasing automation allows business owners to focus on beans sourcing, roasting profiles, recipes, conching profiles and most importantly marketing, on promotion and sales. Higher volumes can also decrease consumer prices and allow a wider audience for bean-to-bar chocolate. Some cases of American and foreign chocolate makers will be described.

Speakers
LD

Lorenzo Datei

US sales manager, Packint Chocolate Machines - Rockgate Group
Lorenzo Datei is a mechanical engineer with specialisation in robotics and automation, with a dissertation about a low speed ball mill for chocolate refining. Second generation business owner, he has been installing, designing, and selling chocolate machines since 2003.


Saturday November 10, 2018 4:00pm - 4:50pm
Smith Cove Cruise Terminal Pier 91

4:00pm

The Craft Chocolate Movement: Borrowing from the Past and Innovating for the Future
The craft chocolate movement is over a decade old and continues to see new chocolate makers entering the market at a faster pace every day. Craft chocolate makers have taken cacao and chocolate back to the past, focusing on chocolate's roots and bringing authenticity to the fore. While the craft chocolate movement has borrowed from the past, it has also sparked innovative solutions that offer a vision to the future of where the craft chocolate market is headed. In this presentation, Chocolopolis Chief Chocophile Lauren Adler looks at the changes and innovations in the craft chocolate market in the past decade and makes predictions for where the craft chocolate market is headed in the future including topics such as cacao origins, chocolate manufacturing, chocolate bar pricing and cacao trading.

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 10, 2018 4:00pm - 4:50pm
Smith Cove Cruise Terminal Pier 91
 
Sunday, November 11
 

11:00am

Chocolate Lovers Workshop: Hot Sex Tips For Fall Presented by Babeland
Kick things up a notch in the bedroom with Babeland as your guide.  Join Babeland's friendly sex educators for hot tips that will be sure to melt the chocolate lover in your life. One lucky winner will leave with our favorite sex toy of all (you’ll have to show up to find out what it is).

Speakers
avatar for Val Johnson

Val Johnson

Babeland


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

11:00am

Building a Chocolate Museum in Mexico
What does it take to establish a Chocolate Museum right in the middle of where it all began: tropical forests among cacao groves? That was the challenge, and the work behind Uxmal Choco-Story gives visitors the opportunity to see cacao trees, along with the plants that provide the ingredients to make chocolate, including cinnamon, vanilla, cardamom. There is a sense of wonder when the public learns the history of chocolate through live demonstrations, seeing how chocolate went from a beverage (liquid) to a bar (solid). It is the enthusiasm of interactive learning that helps bond the consumer with the producers and retailers. And it is the hope that the audience will learn that the museum exists, that it is open to the public, and that appropriate educational elements can be incorporated in their shops to create a unique experience for their customers. A video that showcases Uxmal Choco-Story is here: https://www.youtube.com/watch?v=HOf1ebtMWAE&t=5s

Speakers
LV

Louis Varela

Director, Mexican Chocolate & Gourmet Co.
Louis Varela is the a founder and director of the MC&GC, owner of Ki' Xocolatl brand. The Ki' Xocolatl shop was ranked one of the Top Ten chocolate shops in the world by National Geographic Magazine and is the best selling chocolate at the Smithsonian in Washington, DC and the Museum... Read More →


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

11:00am

Beautiful Hand Crafted Chocolates in Five Easy Steps
Join award-winning chef, Michael Poole as he shares his culinary journey, from firehouse cook, to French-trained chef.  Michael's transition from Cuisine Chef to Pastry Chef, to Chocolatier, to instructor, was informed by the experiences at Le Cordon Bleu, Paris, L’Ecole du Grand Chocolat Valrhona in Tain L’Hermitage, France and the Callebaut Chocolate Academy in Weize, Belgium. Michael will demonstrate basic principles of chocolate confections and share the lost art of hand tempering chocolate.  

Speakers
avatar for Michael Poole

Michael Poole

Hot Chocolat


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

11:00am

Cacao & Cannabis: Perfect Plant Allies
Chocolate and cannabis;  two substances ‘highly’ desired by many and few things make a better pair. Both cacao and cannabis have been used for 1,000’s of years by cultures across the globe and continue to permeate the modern world growing in demand every day.  But what is it that makes them both so coveted? And why do they pair so well? This presentation will dive into the complex histories of these two cherished plants and explore some of the reasons why chocolate and cannabis are so adored by many, the synergy they create, and what makes them a perfect match.  

Speakers
avatar for Heather Dunbar

Heather Dunbar

Heather Dunbar is a cannabis health educator with over a decade of experience in the cannabis industry; including cultivation, sales, edible production, and education.  Heather has also worked extensively in the natural products industry, leading product development and community... Read More →
avatar for Christina Sasser

Christina Sasser

CEO, Vital Leaf
Christina aims to inspire, nourish, and bring community together through healthy, delicious, and healing foods. As the visionary force behind the Vital Leaf edibles line, she is crafting artisan CBD & Cannabis products, including organic, fair-trade, regeneratively sourced Chocolates... Read More →


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

11:00am

Chocolate Sensory Evaluation Skills for Professionals
Chocolate maker, soon-to-be chocolate maker, or chocolate aficionado?  How do you evaluate the quality of chocolate products and describe its style and quality to effectively share and communicate with others?   Author, consultant, educator and world-renowned expert on all things chocolate, Chloe Doutre Roussel will introduce you to a  clear and simple criteria methodology and help you to get familiar with it through a step by step tasting of different chocolates.

Speakers
avatar for Chloe Doutre Roussel

Chloe Doutre Roussel

Chloe Chocolate
Chloe Doutre Roussel is an author, consultant, educator and world-renowned expert on all things chocolate. Her seminal book, “The Chocolate Connoisseur”, has been translated into 5 languages. Her relationship with chocolate is a genuine passion and love story and her enthusiasm... Read More →


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

11:00am

Matcha and Chocolate Pairing
Join indi chocolate and Sugimoto America for a special chocolate and matcha pairing. Learn about the unique flavor profiles of various 72% dark chocolates and organic teas, and how they pair together for a delightful treat. Tea instructors will introduce you to the history of Japanese tea and the cultural significance, as well as demonstrate the traditional way to prepare matcha.

Speakers
avatar for Issac Ekblad

Issac Ekblad

Issac Ekblad is the Chocolate Maker at indi chocolate in Pike Place Market. He has been immersed in the world of bean to bar chocolate for the past six years, including working in a chocolate factory in Vietnam and meeting cacao farmers in Cuba. Issac loves to highlight amazing ingredients... Read More →
AY

Adrienne Yangas

Sugimoto Tea


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

12:00pm

Polycarbonate Moulding for Confections
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 11, 2018 12:00pm - 12:15pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Brazilian Wild Cacao- Sourcing and Making
Brazilian wild cacao is abundant yet not too many makers are using it. Brazilian cacao is truly wild and difficult to get, I have been using only wild beans for my chocolate with many challenges. I have recently helped discover a new variety of cacao that has never left the Brazilian Amazon and has never been processed into chocolate. Brazilian wild cacao is abundant yet not too many makers are using it. Brazilian cacao is truly wild and difficult to get, I have been using only wild beans for my chocolate with many challenges. I have recently helped discover a new variety of cacao that has never left the Brazilian Amazon and has never been processed into chocolate.

Speakers
avatar for Luisa Abram

Luisa Abram

Founder/Maker, Luisa Abram Chocolates
Luisa Abram has been making chocolate for 5 years with only Brazilian wild beans that which have been sourced directly by her. Luisa attended culinary school and then decided to focus on making chocolate using rare cacao beans from the Amazon and in the process helping economically... Read More →


Sunday November 11, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Taste Fresh Cacao Seeds from the Cocoa Tree
The Northwest Chocolate Festival will offer a unique opportunity to taste the fruit of cacao pods in collaboration with Uncommon Cacao as they present fresh cacao fruit from their Belize operations and share the story of their work.  Chocolate is made from the seeds of the cacao fruit which grows in squash like pods directly on the Theobroma cacao tree.   Inside the cacao pods, a sweet, white, and sticky flesh surrounds the beans.  This 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 Uncommon Cacao as they cut open cacao pods and shares the succulent fruit that lies within.

Speakers
AD

Anjuli Dharna

Uncommon Cacao
MF

Minni Forman

Uncommon Cacao
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 11, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

People, Places, and Beans: A visual journey through different cacao cultures around the globe.
Join cacao fermentation expert, Dan O' Doherty, as he takes you on a visual journey through different cacao cultures in distant corners of the globe, including the  Brazilian Amazon, Esmeraldas, Ecuador, and Sulawesi,  Indonesia.  Dan will highlight his work with producers in these regions and highlight how people's customs and expectations, along with the climate and unique genetic qualities in each area affect cacao quality and flavor.  

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.


Sunday November 11, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Bean to Bar Chocolate and Beyond: Taste the Journey
Let's talk - and taste - how craft chocolate is moving beyond the bar. In this session, we will take a single origin chocolate from nib to chocolate to bonbon to dessert, tasting every step of the way. We'll talk about businesses who are creating delicious goodies with their own chocolate, and those who are creating chocolate baking products (like chocolate chips or cocoa powder) for chefs and home cooks who want to make their own craft chocolate creations.

Speakers
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 →
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 →


Sunday November 11, 2018 12:00pm - 12:50pm
Smith Cove Cruise Terminal Pier 91

12:00pm

Sake & Chocolate Pairing: Japanese Sake
Tradition sometimes allows innovation when it's purpose is to continue the long-standing quality of a particular drink. As Japan discovers new production methods and sake markets, the question has remained how can this millennial drink can transcend the sushi bars and ramen stands, to accompany the beer and wine selections in various food menus around the world. Join the conversation about the basics of sake production and flavor profiles, experimenting with how chocolate meets its nihonshu match.

Speakers
avatar for Jose Lopez Ganem

Jose Lopez Ganem

José López Ganem is a Cacao Grader Intensive Instructor and Project Manager at the Fine Cacao and Chocolate Institute. His professional experience is focused on sensory training and food management, from early exposure to restaurant service to professional product knowledge in wine... Read More →


Sunday November 11, 2018 12:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Theo’s Cacao Sourcing from Bean to Bar
Speakers
avatar for Emily Benson

Emily Benson

Theo Chocolate
Emily joined Theo Chocolate in 2016 and focused on the company's supply chain and social impact. Today Emily is the Brand Manager for Theo and manages the company's messaging and brand strategy while also overseeing relationships at origin. Prior to joining Theo, Emily worked in international... Read More →


Sunday November 11, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Indulgent chocolate bites featuring Valrhona’s latest innovations.
Speakers
avatar for Michael Recchiuti

Michael Recchiuti

Recchiuti Confections
Michael, a self-trained chocolatier, founded Recchiuti Confections in 1997 with the idea that when you introduce people to truly exquisite chocolate + ingredients, they will be won over instantly. For over 20 years, Recchiuti Confections has meticulously sourced ingredients and has... Read More →


Sunday November 11, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Decolonizing Chocolate
The colonial and post colonial history of cacao is short, somewhat monochromatic and heavily skewed towards chocolate. Like other raw materials which captured the attention of colonising nations it was a story of unimaginable exploitation both in the New World plantation and the Old World factory. In the past couple of decades an emerging trend has begun to present itself and speed up. Origin countries -the nations who grow cacao have begun entering the world of chocolate making. Come and join a discussion on where this may be going, how the economics looks (from a case study in the Caribbean) and how this radical flip in global trade could set an example for other commodities.

Speakers
avatar for Gillian Goddard

Gillian Goddard

Sun Eater Organic Chocolate
Gillian Goddard is a chocolate manipulating activist who spends her time building resiliency in Trinidad and Tobago and the greater Caribbean.  She is the Co-Director of ARC TT - The Alliance of Rural Communities of Trinidad and Tobago - and the Co-Owner of Sun Eaters Organics... Read More →


Sunday November 11, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

How to Develop Unique Flavors in Cocoa Through Fermentation and Post-Harvest Practices
The amount and timing of the added oxygen during the fermentation is part of the
flavor development which we can control and it allows us to create different flavor
profiles. Just as we can modify the thickness of the layer during drying to slow down
the process and reduce the overall acidity. Discover how we work on appropriated and
intentional specialized post-harvest methodologies to create unique cocoa
opportunities for the chocolate industry


Speakers
avatar for Lars Saquero Moller

Lars Saquero Moller

General Manager, Ingemann Fine Cocoa
Lars Saquero Moller is Danish of origin and as of 2010 the General Manager of Ingemann in Nicaragua, the Moller family business. Ingemann works as the access to market for around 1.500 honey and cocoa producers in Nicaragua and currently serves customers in 35 countries, focusing... Read More →


Sunday November 11, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Discover the Flavors of Brazil’s Amazon Region
Learn about cacao production in the Brazilian Amazon and how this region has become an exciting new origin for bean-to-bar chocolate makers. The Brazilian Amazon has historically exploited for its natural resources, but there is a great opportunity for sustainable development by building regional cocoa supply chains to provide the growing market for ethical and environment-friendly cacao.  Samples of the many different Brazilian Amazon cocoa production terroirs will be presented along with samples of innovative cocoa and chocolate products.  A list of cocoa suppliers will be presented as well as brands and research groups that are driving cocoa innovation in the Region

Speakers
avatar for Luciana Ferreira Centeno

Luciana Ferreira Centeno

NAYAH Amazon Chocolates
Luciana Ferreira Centeno is B.S. Food Engineering (UFPA, 2009);  Ph.D. Food Science & Technology (Cornell University, 2013); Founder and CEO of NAYAH Amazon Chocolates (2015 - present); Professor of Gastronomy (2015 - present) and coordinator for the implantation of the Chocolate... Read More →


Sunday November 11, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

1:00pm

Port Wine & Chocolate Pairing
Speakers
SA

Stephanie Agha

Kobrand Wine & Spirits
avatar for Aaron Lindstrom

Aaron Lindstrom

Chocolate Ambassador, Theo Chocolate
Aaron Lindstrom has dedicated his life to chocolate for almost a full decade. He’s lead hundreds of chocolate tastings and pairings, given lectures on cocoa farming to students ranging from elementary schools to Stanford University, trained to become a chocolatier, and worked on... Read More →


Sunday November 11, 2018 1:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

2:00pm

Exploring Indian Cacao
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. 

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 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 →
HM

Harish Manoj

Regal Chocolates


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

2:00pm

Cooking Your Dinner 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 11, 2018 2:00pm - 2:50pm
Smith Cove Cruise Terminal Pier 91

2:00pm

Changing Lives Through Chocolate in Guatemala
Diego's Chocolate is a Mayan-owned Guatemalan chocolate company situated on the shores of Lake Atitlan, Guatemala. Adapted from his grandmother's drinking chocolate recipe, Diego spent years developing a chocolate for eating that has sustained his family and provided much-needed jobs for young people without work in his community. His chocolate-making process is extremely unique and intentionally labor-intensive, casting aside the usual means of maximizing profit and instead creating well-paying jobs. Come learn about Diego's Chocolate with Nicholas, their USA partner.

Speakers
NS

Nicholas Silverman

Diego's Chocolate
Nicholas is the founder and CEO of GlobeWright, a social enterprise that works with artisans and food producers in developing countries to access new international customers. In 2012 he partnered with Diego's Chocolate to expand job opportunities in Guatemala by selling their chocolate... Read More →


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

2:00pm

The Secret to Great Recipes: Mastering Mole and Turning Chocolate into Your Best Savory Cooking Ally
Speakers
avatar for Dr. Maricel E.Presilla

Dr. Maricel E.Presilla

Founder and Americas Director, International Institute of Chocolate and Cacao Tasting and International Chocolate Awards
Dr. Maricel E. Presilla, a descendant of cacao farmers from the eastern mountains of her native Cuba, has been working on fine cacao and chocolate for the last thirty years,  combining the high academic standards of a professionally trained historian with a cultural anthropologist’s... Read More →


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

2:00pm

How To Taste Chocolate: A Talk & Tasting with the pros.
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 Maria Fernanda di Giacobbe

Maria Fernanda di Giacobbe

Cook, entrepreneur, artist and chocolatier.
Maria Fernanda di Giacobbe, chef, master chocolatier, and ambassador of Venezuelan cocoa is the founder of KaKao, Venezuelan chocolates (2004), Cacao de Origen (2013) and Río Cacao (2017). As an entrepreneur and caterer, she was the owner of more than 15 cafés and restaurants in... Read More →
avatar for Chloe Doutre Roussel

Chloe Doutre Roussel

Chloe Chocolate
Chloe Doutre Roussel is an author, consultant, educator and world-renowned expert on all things chocolate. Her seminal book, “The Chocolate Connoisseur”, has been translated into 5 languages. Her relationship with chocolate is a genuine passion and love story and her enthusiasm... Read More →


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

3:00pm

Caribbean Rum and Chocolate - a Decadent Duo!
Speakers
avatar for Duane Dove

Duane Dove

Tobago Cocoa Estate


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

3:00pm

Commodity Markets, Specialty Pricing, and the Cacao Value Chain
Kate Cavillin of the Ecom lead a discussion about commodity cacao markets and supply chains, how pricing works, and what this all means for craft scale bean-to-bar chocolate makers.  
  

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 →


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

3:00pm

Ganache Making
Have you ever wondered how Theo Chocolate makes such wonderful and decadent confections? Join Theo Chocolate’s head chocolatier, Steve Popplewell, to learn the secrets behind Theo’s signature hand-dipped truffles.

Speakers
avatar for Steve Popplewell

Steve Popplewell

Head Chocolatier, Theo Chocolate


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

3:00pm

Cacao fermentation and phone Apps: What do they have in common?
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

3:00pm

Roasting Cacao With Infrared Burners
Learn How Diedrich Roasters Approaches Roasting Cacao And How You Can Benefit From It. 

Speakers
avatar for Steve Paquin

Steve Paquin

Diedrich Roasters
avatar for snooky robins

snooky robins

., cocoamojo
Engineer, builder, machine designer, real-stuff fabricator, friend of chocolate makers and makers of all things chocolate, I am fortunate to have the privilege of providing process and machine support, and plant design and construction to a broad variety of chocolate makers, small... Read More →


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

3:00pm

Simple Home Chocolate Making
Did you know you have most of the tools you need for making chocolate already in your home?  

Really, there's only one thing you need to buy and you can do everything else with the tools you already have.

Come talk with Erin and learn from her decade of experience in making bean to bar chocolate.  Learn tips and tricks for making your own chocolate.

Find an affordable, fun and approachable way of making your own chocolate.

Warning: making your own chocolate may result in many new and eager friends wanting to eat your chocolate!


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. Erin talks... Read More →


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