The Fine Chocolate Industry Association has announced its program for the workshops to be held at the industry association’s inaugural pavilion at the Specialty Food Association’s Winter Fancy Food Show, which will be held January 19-21, 2020 at San Francisco’s Moscone Center. The program begins on January 19 at 10 a.m. with welcome remarks by Clark Guittard of Guittard Chocolate, which is a sponsor for the event, and Bill Guyton from the association.
The program continues with workshops on “Chocolate and Tea Pairing,” “Impact and Influence of Local Flavor on Bean to Bar Chocolate,” “Heirloom Cacao Preservation Fund: Celebrating Cacao Flavor, Diversity & Farmers that Produce Them” and “Chocolate and Cheese Pairing.”
Then on January 20, the program includes a pastry chef presentation at 10 a.m. by Derek Poirier, L’Ecole Valrhona Pastry Chef for the western USA.
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There’s a full program again on January 21 from 10 a.m. to 3 p.m. that includes welcome remarks by Jean Thompson of Seattle Chocolate; a presentation on “New Trends in Fine Chocolate” by Clark Guittard, Brad Kintzer of TCHO and Matt Caputo of A Priori Distribution; and “Cacao and Tea: Finding the Right Balance,” by Erin Andrews of indi Chocolate. That will be followed by a panel discussion on “Chocolatiers & Chocolate Makers Perspectives: Business Practices, Support & Sourcing from Farmers” moderated by Guyton and including Julie Bolejack of Chocolate for the Spirit, James Le Compte of To’ak Chocolate and Ursula Schnyder of Sweet 55 on the panel.