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Mark Your Calendar! 20th Oregon Chocolate Festival
March 1-3, 2024

2024 Demos & Talks

Access included with purchase of festival ticket.

*We are continuously adding to this lineup.

chococho

Presentation: Bean to Bar Chocolate 

Presenter: Christian Tyler

Company: Cacao Consulting LLC and Orinoco Chocolate Co., Prescott, AZ

Saturday, March 2, 12:00 to 12:45PM

We will be taking a deep dive into the bean to bar craft chocolate industry with a focus on rural indigenous farmers. Origin chocolate and the struggles of farming communities along with polemic issues of misinformation and industry propaganda will be explored. Heavy metals and how it affects the consumer will also be a major part of the presentation. 

Elizabet and Sayda toasting cacao on comal at Lavalove

Presentation: “Ceremonial Cacao” & Ancient Chocolate Traditions

Presenter: Nick Meador

Company: Soul Lift Cacao, Portland, OR

Saturday, March 2, 1:15pm – 1:45pm

Sunday, March 2, 2:15pm – 2:45pm

“Ceremonial cacao” is a modern term, but it points to something very ancient. A deeper look reveals how cacao has been woven into human life in Latin America for thousands of years. In the Mayan Cosmovision it’s considered a sacred tool, but not just one for eating or drinking. The traditional way of toasting cacao seeds over wood fire and peeling by hand is like a ceremony in itself. This talk will go over evidence of ancient cacao use and explain how to source ceremonial cacao ethically and responsibly.

In the photo:  Elizabet and Sayda of the group Lavalove Cacao

raw chocolate

Presentation: What is a cacao pod and its seeds? How it relates to your favorite chocolate bar?

Presenter: Nathan Rogers

Company: Cacao Kingdom from Kelso, WA

Saturday, March 2, 2:00pm – 2:30pm

Sunday, March 3, 11:45am – 12:15pm

beer and chocolate

Presentation: Chocolate & Beer Pairing 

Presenter: Molly Shaughnessy of LARKS

Company: Larks Restaurant, Ashland, OR

Sunday, March 3, 12:30 – 1:00PM

The perfect pairing: So often do we see wine and chocolate paired together but allow Certified Cicerone & Sommelier, Molly Shaughnessy to open up the wide world of possibilities with chocolate and beer!  Molly is Restaurant Manager and Sommelier at Larks Home Kitchen Cuisine and is no stranger to pairing wine and beer with food. In this presentation, learn about the elements of a pairing and how it can relate to chocolate. She will lead you through three chocolates ranging from Decadent White Chocolate through Extra Dark.

Featured pairings:

  • Russian River Blind Pig IPA with Amano Artisan Chocolate with Mango & Chili
  • Guinness Stout with Schaffenberger’s Dark Chocolate (I will need these from you, if possible)
  • deGarde Kriek BeVeaux with Cocoa & Craft “Good Spirit” Chocolate with Orange bits & wildflower honey
  • North Coast Old Stock Ale (2022) with Holm Made Toffee Co Oregon Hazelnut Toffee
choco social

Presentation: Learn how to make Viennese Chocolate Baguette

Presenter: Philippe Garcia

Company: Philippe’s Bread, Ashland, OR

Sunday, March 3, 1:30pm – 2:00pm

In this step-by-step presentation, by French baker, and owner of Philippe’s Bread, learn intricate details of making Viennese chocolate baguette from scratch and what are the secrets in creating a cloud like delightful bread.