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Type: Pro Series [clear filter]
Saturday, November 10
 

11:00am PST

The Science of Chocolate Tempering Smith Cove Cruise Terminal Pier 91Karen Neugebauer

12:00pm PST

Chocolate Sculpture Design and Theory Smith Cove Cruise Terminal Pier 91Karen Neugebauer

1:00pm PST

Is there a genetically engineered future for chocolate?Romi Burks

2:00pm PST

Roasting and Conching - Essential Steps to Developing Chocolate Flavors Smith Cove Cruise Terminal Pier 91Rob Anderson

3:00pm PST

Chocolate Making at Home: Modifications and Troubleshooting Smith Cove Cruise Terminal Pier 91Cynthia Jonasson • Christine Keating

4:00pm PST

Scaling Up Your Craft Bean to Bar Chocolate Production Smith Cove Cruise Terminal Pier 91Lorenzo Datei
 
Sunday, November 11
 

11:00am PST

Chocolate Sensory Evaluation Skills for Professionals Smith Cove Cruise Terminal Pier 91Chloe Doutre Roussel

12:00pm PST

People, Places, and Beans: A visual journey through different cacao cultures around the globe. Smith Cove Cruise Terminal Pier 91Dan O'Doherty

1:00pm PST

How to Develop Unique Flavors in Cocoa Through Fermentation and Post-Harvest Practices Smith Cove Cruise Terminal Pier 91Lars Saquero Moller

2:00pm PST

The Secret to Great Recipes: Mastering Mole and Turning Chocolate into Your Best Savory Cooking Ally Smith Cove Cruise Terminal Pier 91Dr. Maricel E.Presilla

3:00pm PST

Roasting Cacao With Infrared Burners Smith Cove Cruise Terminal Pier 91Steve Paquin • snooky robins