2025 Expert-Led Sessions
Access included with the purchase of festival ticket.
From Cocoa Shortages to Sweet Solutions: A Chocolate Story
By Christian Thomas Tyler of Orinoco Chocolate Co., (be sure to stop by their booth)
Saturday, March 8, 2025
Presentation Overview:
Join Christian Thomas Tyler, leading expert at Cocoa Consulting and award-winning chocolatier of Orinoco Chocolate Co., for a delicious dive into the past, present, and future of chocolate. Did you know that Gianduja—the irresistible hazelnut chocolate—was invented in 1806 when Napoleon’s cocoa embargo left Italian chocolatiers scrambling for alternatives? History proves that chocolate always finds a way! But today, rising raw material costs are making it harder for small chocolate makers to survive. Discover why your favorite treats are getting pricier, the creative ways chocolatiers are adapting, and how you can support the craft chocolate industry while indulging in every bite.
About Orinoco Chocolate:
Driven by a passion for exceptional cacao and a deep respect for its origins. Founded by Christian Tyler and Jessica Ellis, the company sources and crafts chocolate with a focus on Venezuelan cacao while also celebrating fine cacao from around the world. Built on strong relationships with farmers and suppliers, Orinoco Chocolate Co. honors the dedication behind every bean. The name reflects the vital role of the Orinoco River, which has long connected Venezuela to the world and continues to transport some of the cacao used in their artisanal creations. All of the Venezuelan cacao use in their chocolates is grown in or around the Orinoco River Basin.
From Farm to Flavor: Exploring The Role of Terroir in Chocolate
By Razia Hayden of Zi Spice, (be sure to stop by their booth)
Saturday & Sunday, March 8-9, 2025
Interactive Presentation Overview:
Discover how journey of cacao beans—from their origin to your palate—shapes the unique flavors of chocolate. Much like wine and coffee, chocolate’s taste is profoundly influenced by terroir: the region’s climate, soil, and cultivation practices. But it’s not just about the earth itself—genetic diversity plays a crucial role too. Explore how local ecosystems and centuries of cultivation have fostered a multitude of cacao plant varieties, each contributing unique characteristics to the taste of chocolate. This session delves into the fascinating interplay between genetics and terroir.
Discover how regions like Madagascar, Ecuador, Peru, Côte d’Ivoire, Ghana, and Tanzania impart distinct flavors to cacao, creating profiles of fruit, earthiness, spice, and more. This engaging session offers insight into the art and science behind chocolate.
About Zi Spics:
Founded by Razia Hayden, Zi Spice crafts extraordinary flavors inspired by global culinary traditions. From artisanal chocolates to teas and spice blends, each creation blends tradition, innovation, and meticulous craftsmanship. Using sustainably sourced European chocolate, confections feature layers like pistachio cream and saffron ganache, offering a luxurious and modern take on timeless flavors.
The Vegan Chocolate Revolution: Inspired by South Asian Flavors, Culture & Tradition
By Srinivas Eerpina of Bon-fiction Godavari Chocolate, (be sure to stop by their booth)
Saturday Only, March 8, 2025
Presentation Overview:
Join Srinivas, international award-winner and founder of Godavari Chocolate, on an inspiring journey into the world of vegan chocolates infused with the rich flavors, culture, and traditions of South Asia. In this expert-led session, discover how Bon-fiction creates delectable, dairy-free chocolates that retain all the indulgent taste and texture you love while offering the benefits of a vegan process.
Explore the vibrant spices, tropical ingredients, and cultural inspirations that make these creations so unique and most enjoyable — what grows together, goes together, and Bon-Fiction combinations of Mango, Chilli, Himalayan salt, Coconut with Cocoa are magical. Srinivas will also share the art of crafting chocolates that honor South Asian methods, blending time-honored traditions with modern innovation.
Whether you’re a vegan chocolate enthusiast or simply curious about the process, this session will tantalize your taste buds and leave you with a deeper appreciation for the intersection of flavor and culture.
About Bon-fiction Godavari Chocolate:
Bon-fiction crafts chocolate that tells a story. Sourced from the Godavari Region of Southern India, each cacao pod is hand-picked, fermented, dried, and stone-ground using traditional methods. This single-origin cacao creates a flavor profile that’s as rich and unique as its origins. By working closely with local farmers and embracing sustainable practices, Bon-fiction delivers chocolate that embodies true craftsmanship, natural ingredients, and a deep respect for the land. Experience chocolate reimagined—every bar is a testament to heritage, flavor, and innovation.
Chef Demo: The 5-Ingredient Decadent Dessert
Featuring Pots de Crème with Executive Chef Joe Reid, of Hudson’s Bar & Grill
Sunday Only, March 9, 2025
Overview:
Executive Chef Joe Reid brings his culinary expertise to the Oregon Chocolate Festival from Vancouver, Washington, where he helms the award-winning Hudson’s Bar & Grill at The Heathman Lodge. Renowned for his farm-to-table approach, Chef Joe is sharing a decadent chocolate dessert that’s as simple as it is indulgent. With just five ingredients, this rich and satisfying treat is perfect for both seasoned chefs and kitchen newcomers alike—proving that gourmet flavors don’t have to be complicated.
Experience the art of classic Pots de Crème with Chef Joe Reid, as he walks you through the techniques behind this rich, chocolatey dessert. Come for the learning—stay for the chocolate!
Meet Chef Joe Reid of Hudson’s Bar & Grill
A Pacific Northwest native, Executive Chef Joe Reid has been a cornerstone of the region’s culinary scene for over 20 years. A graduate of the Western Culinary Institute, Joe honed his skills at Morton’s Steakhouse, Salishan Lodge, and as Regional Chef at Stanford’s before taking on the role as Executive Chef at Hudson’s Bar & Grill at The Heathman Lodge. Hudson’s is celebrated for its farm-to-table approach, blending classic American flavors with global influences that reflect the country’s rich culinary heritage.
Hudson’s was born from a collaboration between ownership and acclaimed Portland restaurateur and chef David Machado—a visionary known for launching award-winning restaurants, cooking Thanksgiving dinner at the James Beard House, and guest-instructing at prestigious culinary schools like the Culinary Institute of America. Under his leadership, Hudson’s helped ignite the farm-to-table movement in the Portland metro food scene nearly thirty years ago.
Today, Hudson’s remains a beloved staple in Vancouver, Washington, delivering locally inspired cuisine while celebrating the cultural influences that make our community unique.
The Art of Pairing Wine & Chocolate
Presented by Charlsie Lane of the historic Ashland Springs Hotel, Neuman Hotel Group
Sunday Only, March 9, 2025
Interactive Presentation Overview:
Discover the delicious harmony of chocolate and wine in this engaging, interactive demo. Charlsie Lane, with over a decade of wine expertise in Southern Oregon, including biodynamic vineyards, will guide you through approachable tips on flavor matching, intensity, sweetness, and texture.
Each pairing highlights the interplay of flavors, making this experience enjoyable for both chocolate lovers and wine enthusiasts. Select audience members (21+) will have the chance to join the tasting table and explore four creative pairings, featuring a variety of wines and decadent chocolates with surprise flavor combinations. These select offerings are also available right here at the festival. We’ll supply the tools for hands on learning, allowing you to take home a reference guide and ensure you can enjoy your favorite combinations again and again.
Savor the Moment: Health Benefits & Mindful Eating with Chocolate
Presented by Jessica Legaspi of Ube Charms (be sure to stop by their booth)
Sunday Only, March 9, 2025
Interactive Presentation Overview:
Discover the art of truly savoring chocolate while exploring its fascinating history and health benefits. In this interactive session, bring your favorite chocolate treat and join a guided Mindful Eating practice that delves into the sensory pleasures and cultural richness of cacao. Learn how climate change is shaping cacao’s future, how chocolate supports well-being, and how mindfulness can transform your relationship with food. Unwrap the layers of flavor, heritage, and health one bite at a time.
The Story of Ube Charms
Ube, the Tagalog word for “purple yam,” serves as the heart of Ube Charms creations. Each treat begins with Ube Halaya, a traditional purple yam jam, reimagined with layers of dark chocolate and pistachio to elevate its classic flavor. Founded by Jess “Charms” Legaspi, a Registered Nurse and first-generation immigrant, Ube Charms is inspired by her unique journey—a blend of medical expertise, cultural heritage, and her path as a Reiki master and aspiring mind-body practitioner. In a world of excess consumption, Ube Charms invites you to embrace mindfulness by savoring each bite. Her handcrafted treats are designed to nourish both body and soul, offering a delicious way to slow down and reconnect.
How to Build a Chocolate Factory
By Christian Thomas Tyler of Orinoco Chocolate Co., (be sure to stop by their booth)
Sunday, March 9, 2025
Presentation Overview:
Ever wondered what it really takes to build a chocolate factory? From designing the perfect production space to navigating permits and machinery, chocolate making is truly a labor of love. Join Christian Thomas Tyler, leading expert at Cocoa Consulting and award-winning chocolatier of Orinoco Chocolate Co., for a fun and eye-opening journey behind the scenes, where we’ll unwrap the unexpected (and sometimes quirky) challenges of bringing a chocolate dream to life.
About Orinoco Chocolate:
Driven by a passion for exceptional cacao and a deep respect for its origins. Founded by Christian Tyler and Jessica Ellis, the company sources and crafts chocolate with a focus on Venezuelan cacao while also celebrating fine cacao from around the world. Built on strong relationships with farmers and suppliers, Orinoco Chocolate Co. honors the dedication behind every bean. The name reflects the vital role of the Orinoco River, which has long connected Venezuela to the world and continues to transport some of the cacao used in their artisanal creations. All of the Venezuelan cacao use in their chocolates is grown in or around the Orinoco River Basin.