10:30 AM - 11.15 AM

Chocolate Origins: the People, Places and Tastes

Amanda Klarer

Very few of us remember our first taste of chocolate. It has seamlessly made its way into our traditions and life changing moments. But what do we truly know about it? This session will explore chocolate’s story from birth to present day. We will learn to appreciate its many complex flavours, unique terroirs and the people making it all possible.

Amanda Klarer has spent many years working, living and learning from smallholder farmers in various parts of the world including cacao farming communities in Africa and South America. While living among cacao trees, she has seen the many sides of the cacao industry and its effect on farmers, flavours and the future of chocolate. On a mission to empower consumers, producers and farmers, she travels internationally to talk about chocolate and food systems.

11:30 AM - 12.15 PM

Chocolate Politics: How Makers are Rethinking the Power and Politics of Chocolate

Dr Lucy Hinton, King's University College

This seminar will showcase the results of academic research on decolonization in craft chocolate in the Caribbean. We’ll hear a little bit of history and explore how makers are taking action, to understanding how the chocolate game in Grenada and Trinidad is more than meets the eye. Finally, we’ll brainstorm ways we can all contribute to a fairer and more just craft chocolate world.

12:30 PM - 1.15 PM

The Science of Chocolate

Dr Fernanda Peyronal, University of Guelph

Dr. Fernanda Peyronel holds an MSc. in Physics and a Ph.D. in Food Science. She 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 favors the technique of X-rays when it comes to studying the structure, although microscopy is also an important technique. She is also interested in the circular economy regarding repurposing unavoidable food waste. One example is the repurpose of cacao bean shells. Her talk at the Chocolate Show will focus on chocolate quality based on the texture created at the time of tempering.

1:30 PM - 2.15 PM

The Art of Tempering Chocolate

Dr Kerry Beal, The Chocolate Doctor

Kerry Beal is a chocolatier with over 30 years experience, a family physician, and a proud Canadian entrepreneur. Her interest in the art and science of tempering spurred her to design, manufacture and distribute the EZtemper cocoa butter seed generator. She was a sponsor the World Chocolate Masters in Paris in 2018. When not splattered with chocolate, Kerry works as an emergency room physician and as a lead physician for the Shelter Health Network based in Hamilton, Ontario. Kerry will explain the theory and demonstrate tempering in a couple of different ways - tempering on a slab, tempering by seed and tempering using the EZtemper Cocoa Butter Seed Generator.

2:30 PM - 3.15 PM

Fine Chocolate For your Sweetheart Part II

Mary Luz Mejia

Just in time for Valentine's Day, join Mary Luz Mejia, Canada's first and so far only IICCT Level III Chocolate Taster, to delve into the world of fine Canadian bean-to-bar chocolates suitable for your special someone. We'll try three made-here, award-winning bars and answer the question, "What is bean-to-bar, anyway?"

3:30 PM - 4.15 PM

Contemporary Chocolate Flower Design - Live Demo

Milon Back-Legayada, George Brown College

Unravel the artistry behind crafting exquisite flowers. Join us for an immersive demonstration where our expert chocolatier Milon Back-Legayada will guide you through the process of creating these masterpieces. From tempering chocolate to sculpting petals, you'll witness the precision and creativity that go into each flower. Discover the secrets of achieving these edible works of art.

Milon is a graduate of the Baking and Pastry Arts Management program from George Brown College, in Toronto. After working in different areas of the food and beverage industry, Milon works to create chocolates that are a culmination of creativity infused with the art and science of making the most delectable chocolates. Indeed, a delightful symphony of uniquely created tastes and flavours.

11:00 AM - 11.45 AM

ChocoSol: Explore the Adventure of Jaguar Chocolate

Michael Sacco

ChocoSol is a business and social enterprise transforming cacao, the food of the gods, into small-batch, bean-to-bar, artisanal dark chocolate. Their mission is to craft revolutionary chocolate that is good for mind, body, and soil, to lead and inspire the craft chocolate industry to continually improve its practices, values, and standards, and to work in partnership, collaboration, and co-operation with indigenous communities across the Americas to support community-focused ecological regeneration.

This tasting will focus on Jaguar chocolate - taste the Jaguar in different elements and learn more about the unique Jaguar bean and the research ChocoSol is doing into this space along with academic researchers.

12:00 PM - 12.45 AM

AVANAA

Isabella Geddes

Avanaa Chocolat was started by Catherine Goulet, a former geologist who fell in love with cacao and chocolate while working in South America. Our little shop, as well as our factory in Montreal and chocolate are run by small team of passionate women. Our mission is to craft epic single-origin chocolates to honor the hard labor of the cacao farmers. Join our chocolate revolution. “

1:00 PM - 1.45 AM

Foggy River Farm

Kate Collins

Join farmer and herbalist Kate Collins from Foggy River Farm for a sensory and educational exploration of pairing herbs and spices with chocolate. Discover the six herbal tastes—sweet, sour, salty, bitter, pungent, and astringent—and their unique wellness benefits. Through a guided tasting, you’ll learn how these flavors interact with different types of chocolate to create balanced and delightful pairings. Uncover your personal flavour preferences and how they can nourish your body. Whether you’re a chocolate lover or a wellness enthusiast, this presentation will add a new layer of depth to your culinary adventures.

2:00 PM - 2.45 PM

Centre & Main

Angela Roest

Centre & Main Chocolate is an award-winning chocolate studio with a focus on local ingredients. Chocolatier, Angela Roest, is inspired by what's fresh at farmer's markets and what can be foraged from our forests. This innovative approach sets Centre & Main Chocolate apart. With collaborations with over 30 local farmers and food producers, they create an incredible array of chocolates that celebrate a taste of place.

3:00 PM - 3.45 PM

Hummingbird

Erica Gilmour

Hummingbird Chocolate is owned by Drew and Erica Gilmour, former international aid workers who spent their careers working with farmers in developing countries. They gained a deep respect and affection for people who make food, from grower to artisan, and started making chocolate as a way to stay connected with farmers while learning to craft something they love (and love to eat). In 2012, they began selling chocolate at the Ottawa Farmers' Market with great success. Their casual hobby quickly turned into a passion, and the rest is history!

4:00 PM - 4.45 PM

The Chocolate Spectrum - Panel Discussion

Audrey Ooi, Tasty Tours Toronto

Join us for a captivating moderated panel session that brings together key figures from diverse corners of the chocolate industry. Industry experts will share their unique perspectives, experiences, and insights along the intricate journey of chocolate creation. From sourcing the finest cacao beans to the meticulous artistry of crafting bean-to-bar chocolate, and the delicate mastery of chocolate confections – this session promises to paint a comprehensive picture of the chocolate landscape.

Audrey Ooi is the founder of Tasty Tours, Toronto's first food tour and chocolate tour company. A certified chocolate taster, chocolate judge and a chocolate events specialist and educator since 2012, Audrey enjoys being able to introduce the rich world of chocolate to anyone who's hungry to take a bite!