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.
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
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
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.
- 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
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.