Curated and hosted by:
10:30 AM - 11.15 AM
The Evolution of Flavour - Chocolate Tasting
Ariane Hansen, Desbarres Chocolate
Ariane Hansen’s diverse passions have shaped a unique career journey, including architecture, education, writing, and craft chocolate making. With a love for creating and a passion for culinary arts, in 2017, she and her partner Erik ventured into the world of artisanal chocolate making. Through dedication, experimentation, and a commitment to superb flavour, DesBarres Chocolate has developed a delicious line of craft chocolate that tantalizes the taste buds. In this educational chocolate tasting, explore the development of cacao flavour at the hands of the chocolate maker. Ariane will discuss the flavour differences as a result of cacao varietal and fermentation and taste the impact of roasting, melanging, and blending on the flavors and complexity of craft chocolate.
11:30AM - 12.15PM
The Science of Chocolate - CANCELLED
Fernanda Peyronel, University of Guelph
THIS PROGRAM HAS BEEN CANCELED DUE TO ILLNESS. Dr. Fernanda Peyronel holds an MSc. in Physics and a Ph.D. in Food Science, and currently works at the University of Guelph in the Food Science Department. Her research focus is the structure and aromas of dark chocolate made with cacao beans from different origins. She is also interested in the circular economy regarding repurposing unavoidable food waste, such as the repurposing of cacao bean shells. Catch her informative talk on the intricacies of chocolate quality, based on the impact of texture during the tempering process. She will also provide insights into the most recent developments concerning metal contaminants in cacao beans.
12:30 PM - 1.15 PM
The Art of Tempering Chocolate - Live Demo
Kerry Beal, The Chocolate Doctor
Kerry Beal is a chocolatier with over 30 years experience, a long-time instructor for Ecole Chocolat, a family physician, and a proud Canadian entrepreneur. Her interest and concern with the inconsistent results of most methods of tempering chocolate and other chocolate-based products spurred her to design, manufacture and distribute the innovative EZtemper cocoa butter seed generator. In this live demo, Kerry will guide you through the theory and art of tempering in diverse ways, including tempering on a slab, tempering by seed and tempering using the EZtemper Cocoa Butter Seed Generator.
1:30 PM - 2:15 PM
Fine Chocolate for Your Sweetheart - Chocolate Tasting
Mary Luz Mejia
Colombian-born, Canadian raised Mary Luz Mejia is a twice NATJA nominated freelance food/travel journalist, Gemini-nominated former food TV producer and Canada’s first (and so far, only) Level III IICCT Certified Chocolate Taster. For this tasting, Mary Luz has curated a selection of Canadian-made, bean-to-bar chocolates sure to put stars in their eyes this Valentine's Day or any time the mood to gift something special strikes. She'll talk about what bean-to-bar chocolate is, where it's grown, how it's different to commercial chocolate and together, we'll take a sensory journey into the world of fine chocolate (hint: melt, don't munch!). Bring your questions, your curiosity and your sweetheart!
2:30 PM - 3.15 PM
The Chocolate Spectrum - Panel Discussion
moderated by Audrey Ooi, Tasty Tours Toronto
Tasty Tours is Canada's top provider of virtual chocolate tastings, and has been hosting chocolate tours, tastings and events since 2012. Chief Eating Officer, Audrey Ooi, has curated a moderated panel session that brings together key figures from diverse corners of the chocolate industry - from cacao suppliers to chocolate makers, chocolatiers and educators. Dive into an insightful discussion as these industry experts share their unique perspectives, experiences, and insights along the intricate journey of chocolate creation. This will be the first time Toronto has gathered such a unique variety of chocolate experts in one panel - don't miss out!
3:30 PM - 4:15 PM