BEGIN:VCALENDAR
VERSION:2.0
X-WR-CALNAME:nwcf26
X-WR-CALDESC:Event Calendar
METHOD:PUBLISH
CALSCALE:GREGORIAN
PRODID:-//Sched.com The Northwest Chocolate Festival 2026//EN
X-WR-TIMEZONE:UTC
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T170000Z
DTEND:20261003T180000Z
SUMMARY:Taste Fresh Cacao from the Pod and Learn The Story of Chocolate
DESCRIPTION:I will walk through the entire process of creating chocolate starting at the farm with the beans\, collecting/processing beans\, drying\, roasting\, grinding\, mixing\, conching\, molding. Then we will open fresh cacao pods and distribute the fruit for audience sampling.
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:12cf3b258c97b1f293407e10db675f03
URL:http://nwcf26.sched.com/event/12cf3b258c97b1f293407e10db675f03
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T170000Z
DTEND:20261003T180000Z
SUMMARY:The Case for Cacao Lavado: Reclaiming Mexico's Drinking Chocolate Tradition
DESCRIPTION:Fine chocolate has largely centered fermented cacao\, while the rise of "ceremonial cacao" has created a second\, very different narrative around chocolate. Yet Mexico has a long history of producing and consuming cacao lavado - a traditional unfermented cacao that has shaped its drinking chocolate culture for generations. In this session\, Ashley and Mariana explore the history\, process\, and sensory characteristics of cacao lavado\, making the case for its place within modern specialty chocolate. Drawing from her experience growing up on the U.S.–Mexico border and Hijita's mission to bridge cultures through chocolate\, Ashley will challenge conventional assumptions about fermentation\, flavor\, and authenticity before concluding with a live drinking chocolate demonstration and guided tasting.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:6c6ae0c2e949fec208e697d4996808ea
URL:http://nwcf26.sched.com/event/6c6ae0c2e949fec208e697d4996808ea
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T170000Z
DTEND:20261003T180000Z
SUMMARY:Chocolate 101: What Every Craft Chocolate Lover Should Know
DESCRIPTION:Lauren Adler has spent years introducing people to the world of craft chocolate\, and she knows exactly where to start. In this Chocolate 101 session\, the founder and Chief Chocophile of The Chocolate Explorers Club walks you through everything you wish you'd known before walking the festival floor — why cacao origin matters\, what happens between the farm and the bar\, how to taste with intention\, and why that $12 bar might be worth every penny. Come curious. Leave with context.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:4bc6d5a7770e18352339313456c12bc4
URL:http://nwcf26.sched.com/event/4bc6d5a7770e18352339313456c12bc4
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T180000Z
DTEND:20261003T190000Z
SUMMARY:Polycarbonate Molds for Confections
DESCRIPTION:I will demonstrate how to &nbsp\;use polycarbonate molds and how to decorate them using multiple techniques. These methods and techniques can be used on other molds as well.
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:5cd7c9c42bc7e72c546784eb18625b50
URL:http://nwcf26.sched.com/event/5cd7c9c42bc7e72c546784eb18625b50
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T180000Z
DTEND:20261003T190000Z
SUMMARY:TBD
DESCRIPTION:\n
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:767021757ce6e589131af3e14a7fcea9
URL:http://nwcf26.sched.com/event/767021757ce6e589131af3e14a7fcea9
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T180000Z
DTEND:20261003T190000Z
SUMMARY:Enduring Knowledge: Artisan Chocolate from Rural Women of Central America
DESCRIPTION:This talk focuses on the work of women living in rural areas and their deep connection to cacao and chocolate. Through this session\, we aim to highlight their knowledge\, practices\, and the essential role they play in transforming cacao.\n\nThe experience includes a guided tasting of chocolates made by these women. These are artisan products\, created using methods passed down through generations\, with minimal refining processes that preserve the true essence of cacao and reflect their cultural and territorial context.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:505ccf74663ddc05295119e0dbe70b93
URL:http://nwcf26.sched.com/event/505ccf74663ddc05295119e0dbe70b93
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T190000Z
DTEND:20261003T200000Z
SUMMARY:The Liquid Legacy of Cacao: Reclaiming the Art of Drinking Chocolate
DESCRIPTION:For most of its history\, cacao was consumed not as a solid confection\, but as a dynamic\, culturally vital beverage. This session provides a complete overview of drinking chocolate\, tracing cacao's horticultural journey and its cultural interpretation as a drink from the Upper Amazon to Mesoamerica\, leading to its culinary explosion throughout the Americas and beyond in colonial times. In Mesoamerica\, indigenous women mastered drinking chocolate\, grinding the roasted cacao with nixtamalized corn\, cacao relatives like Theobroma bicolor&nbsp\;(pataxte)\, achiote\, vanilla\, rosita de cacao\, and chiles—creating mixtures that were later fused with Old World spices to make drinks that still beckon.\nThrough early manuscripts and historic tools like Maya vessels\, metates\, gourds\, molinillos\, and mancerinas\, we will explore cacao's material culture. In Latin America\, drinking chocolate is a part of life\, surviving today as nourishment and in living traditions like the Guatemalan pozunke and batido\, and Tabascan pozol—an unsweetened cacao and nixtamalized corn drink consumed at all hours\, and even into the afternoon when it is often sipped alongside sweets served on fresh citrus leaves.\nToday\, drinking chocolate offers a massive opportunity. From modern reinterpretations like "ceremonial cacao" to artisans crafting bars with rough-ground fine cacao and expertly crafted pre-flavored drinking bars\, this session challenges contemporary makers to embrace this unbroken lineage and elevate hot chocolate from a nourishing drink to a celebrated ritual. The presentation concludes with a guided tasting.\n\n
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:e4a7fa12bff76893cc67ec6f309f5dd0
URL:http://nwcf26.sched.com/event/e4a7fa12bff76893cc67ec6f309f5dd0
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T190000Z
DTEND:20261003T200000Z
SUMMARY:Communicating the Value of Bean-to-Bar Chocolate Through Storytelling
DESCRIPTION:This talk explores how bean-to-bar chocolate makers can better communicate the depth and value of their work through social media and storytelling.\n\nBean-to-bar chocolate holds an incredible amount of value — from sourcing and traceability to craftsmanship and flavor development — yet much of this is often not effectively translated to the consumer.\n\nThe goal of this session is to bridge that gap.\n\nI will focus on how makers can use social media (primarily Instagram\, but applicable across platforms) to communicate their story in a more engaging\, accessible\, and authentic way. Rather than focusing only on trends or viral content\, the talk emphasizes building a strong narrative through different content formats such as short-form video\, photography\, carousels\, and captions.\n\nThe session will combine inspiration with practical tools\, including real examples and a simple framework that participants can apply to their own brand.\n\nThere will also be a short interactive moment where attendees begin defining their own storytelling approach\, based on their values\, process\, and identity.\n\nBy the end of the talk\, participants will leave with:\n\n* A clearer understanding of how to communicate their value\n* A practical starting point to improve their content\n* Confidence to create content in a way that fits their personality and workflow\n\nThis talk is designed to bring immediate\, actionable value to chocolate makers who want to better connect with their audience and elevate how their work is perceived.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:09edb9ec540ffc55e0d9fe2391595708
URL:http://nwcf26.sched.com/event/09edb9ec540ffc55e0d9fe2391595708
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T190000Z
DTEND:20261003T200000Z
SUMMARY:The Science of Chocolate Making - From Bean to Bar
DESCRIPTION:Chocolate is an amazing food and there are so many wonderful details that are not generally known. Let’s explore the science of chocolate and chocolate-making and try to turn you into a true chocolate expert. We'll explore the transformational steps used to turn cocoa beans into silky smooth chocolate. We'll dig a little deeper into the physics and chemistry involved in making chocolate. Find answers to the age-old chocolate questions\, such as... What is tempering? What is conching? Why does a chocolate bar turn white when you leave it in a hot car? This will be a fun Q&A\, so let’s explore chocolate together.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:3beb59004a23a7c3cb49584b86851823
URL:http://nwcf26.sched.com/event/3beb59004a23a7c3cb49584b86851823
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T200000Z
DTEND:20261003T210000Z
SUMMARY:Light Roast to Dark Roast: A Chocolate Tasting
DESCRIPTION:Just like coffee\, chocolate flavors changes dramatically with cocoa roasting. In this guided tasting\, we’ll explore a range of roast levels using the same cacao and uncover how subtle shifts in roasting create entirely different flavor experiences. A great session for anyone curious about how chocolate is crafted.
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:937d9781d84de09783a401f5f4b549df
URL:http://nwcf26.sched.com/event/937d9781d84de09783a401f5f4b549df
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T200000Z
DTEND:20261003T210000Z
SUMMARY:The Craft Chocolate Movement: A retrospective.
DESCRIPTION:Many would argue that the two earliest brands that helped nudge many small American makers to try their hand at small batch quality chocolate were Scharffen Berger Chocolate (1996) and Dagoba Organic Chocolate (2001). In this retrospective\, we will take a look at the earliest craft chocolate makers who took inspiration from these two makers\, and reflect on what their hopes were\, consider how they set about to make the best chocolate\, discuss the rules that were established to qualify as bean to bar craft chocolate\, and how this has all evolved in the past 20 years. What was the early ethos and vision for craft chocolate? Did it succeed? Was it realistic to hope for a new way of relating with the global south\, as global north producers? Are we will making progress or has the craft chocolate industry morphed into business as usual?&nbsp\;
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:dcec76e9b75a24adb4aaa32beccb7ac4
URL:http://nwcf26.sched.com/event/dcec76e9b75a24adb4aaa32beccb7ac4
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T200000Z
DTEND:20261003T210000Z
SUMMARY:Latest & Greatest in Chocolate Science
DESCRIPTION:I plan to talk about the most recent developments in the world of science as they relate to chocolate and cacao. &nbsp\;The audience members will have an opportunity to learn about the latest developments across the various scientific disciplines and also to develop some insights into determining the limits and reality to what they might read in the headlines. &nbsp\;I have found the general audience at NW very curious and highly educated when it comes to chocolate so I expect a dynamic session.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:eda8b72c172c8b20c5e9f73af71f6331
URL:http://nwcf26.sched.com/event/eda8b72c172c8b20c5e9f73af71f6331
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T210000Z
DTEND:20261003T220000Z
SUMMARY:Chef Demo TBD
DESCRIPTION:\n
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:b352fd713eaddc116c0b8236654a8e86
URL:http://nwcf26.sched.com/event/b352fd713eaddc116c0b8236654a8e86
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T210000Z
DTEND:20261003T220000Z
SUMMARY:Flavor\, Memory and Culture in Fine Chocolate
DESCRIPTION:An immersive presentation exploring how flavor\, memory\, and cultural ritual can be reinterpreted through fine chocolate. From regional inspirations to layered tasting experiences\, this session invites guests into the creative process behind each collection — where ingredients\, storytelling\, and craftsmanship come together in contemporary Indian confectionery.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:689eaf63138aaa6cbe0b0fdbd297f3f7
URL:http://nwcf26.sched.com/event/689eaf63138aaa6cbe0b0fdbd297f3f7
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T210000Z
DTEND:20261003T220000Z
SUMMARY:Women of Cacao - A female-empowered lens on history\, culture and industry.
DESCRIPTION:What role have women really played in the story of chocolate—and where are they shaping its future?\n\nIn this dynamic three-part workshop\, cacao educators and Women of Cacao co-founders Ava J. Holmes and Fiorella Richter invite guests into an interactive conversation around gender\, leadership\, and opportunity across the cacao and chocolate value chain.\n\n(This could also be presented as a panel if preferred - fyi!) \n\nWe begin with a culturally historical overview of women in chocolate—tracing women's roles in early cultivation\, preparation\, and ritual use\, through early colonialism\, to the often under-recognized positions in today’s industry. Backed by industry insights\, this section explores where women are leading\, where gaps remain\, and why it matters.\n\nFrom there\, we introduce Women of Cacao—a global\, bilingual network uniting professionals across sectors: from genetics and farming to chocolate making\, science\, and ceremony. Learn how this growing community is amplifying under-represented voices\, and creating new pathways for collaboration\, education\, and leadership.\n\nFinally\, we open the doors to the Women of Cacao Summit 2027\, a hybrid virtual and in-person global gathering. Discover how you can participate and be part of a movement connecting thousands across the cacao world in a shared\, values-driven experience. \n\n\n
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:7d2e435a61e7caca115415c8b8b12376
URL:http://nwcf26.sched.com/event/7d2e435a61e7caca115415c8b8b12376
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T220000Z
DTEND:20261003T230000Z
SUMMARY:Flavor Development - Designing Chocolate with Intention
DESCRIPTION:How to intentionally build flavor from cacao through ingredients\, formulation\, and technique. Exceptional chocolate doesn't happen by accident. Every ingredient\, percentage\, process\, and finishing detail influences the flavor journey from the first aroma to the final lingering note. This session explores how chocolatiers intentionally build flavor by understanding the interaction between cacao\, complementary ingredients\, sweetness\, acidity\, texture\, and aroma. Participants will learn how to evaluate ingredients\, layer flavors for balance and complexity\, and create products that are memorable rather than merely interesting.
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:e2e9e8c757c6440ee941cb70b9a544e7
URL:http://nwcf26.sched.com/event/e2e9e8c757c6440ee941cb70b9a544e7
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T220000Z
DTEND:20261003T230000Z
SUMMARY:The Complexity of Direct Trade in Cacao
DESCRIPTION:I plan on talking about how much work goes in to sourcing specialty cacao beans so that we can make chocolate in its purest possible form. My talk will focus on the complexity of direct trade\, drawing from my experience working directly with farmers under different conditions in different regions of Peru. The topics I plan to touch in include: logistical and human challenges\, like navigating difficult terrain and building relationships with indigenous communities\, understanding the politics within those small communities as well as training for post-harvest and building effective post-harvest installations efficiently. I’ll also address the complexities of maintaining trust and accountability within these supply chains.\n\nMy goal is to use photos\, videos\, and stories from my travels to remote Awajún communities in Amazonas\, Peru to give audience members an immersive behind-the-scenes look at what direct trade really looks like. Instead of a polished\, idealized narrative\, they'll experience the unpredictability\, beauty\, and effort of operating in the High Amazon Basin of Northwestern Peru.\n\nThe audience will benefit by understanding that direct-trade is more than just wording on a website or box of chocolate\, it is a fascinating labor-intensive claim and a lot more nuanced than most people believe it to be. They will walk away with a more grounded understanding of direct trade. I want consumers to walk out of the session with a better framework for judging sourcing claims\, understanding quality\, and appreciating the real cost and rewards of origin-driven cacao.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:d43e15f88a9a8a56fe5b95f910071c88
URL:http://nwcf26.sched.com/event/d43e15f88a9a8a56fe5b95f910071c88
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T220000Z
DTEND:20261003T230000Z
SUMMARY:Making Good Trouble in Cacao and Chocolate
DESCRIPTION:Verticalized chocolate operations in Hawaii can be seen as acts of decolonizing resistance\, rooted in John Lewis' idea of Good Trouble. This talk will discuss Lonohana's efforts to use commerce to drive meaningful local and regenerative change\, from agriculture to finished products\, and everything in between. The audience should learn about recent history of cacao and chocolate in Hawaii\, and how localizing this food raises lots of interesting and sometimes subtle institutional challenges. Slides will be presented to give context and background information\, and the audience will hopefully leave with a clearer understanding of the social justice and environmental meaning behind choosing truly local chocolate products.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:571c353d1d358dcc0b54722055076985
URL:http://nwcf26.sched.com/event/571c353d1d358dcc0b54722055076985
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T230000Z
DTEND:20261004T000000Z
SUMMARY:Chocolate Drink Masterclass - The Ancient Art of Mixing Cacao
DESCRIPTION:Prophecy Chocolate proudly presents the ultimate hands on chocolate drink making workshop led by founder\, Mateo.​​\n\nIn this workshop\, you will learn about the history of chocolate drink making and learn the ancient art of mixing Cacao and Pataxte (Theobroma bicolor) into amazing drinks! Leave with the knowledge and confidence to create EPIC chocolate drinks to WOW your friends and family\, anytime\, anywhere.\n\nBoom Xocolatl!
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:adb590ed2ce9192251fb6d8543052283
URL:http://nwcf26.sched.com/event/adb590ed2ce9192251fb6d8543052283
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T230000Z
DTEND:20261004T000000Z
SUMMARY:Ecuador\, Cradle of Cacao: Archeology and Civlization
DESCRIPTION:The presentation examines the scientific and archaeological evidence positioning Ecuador as the earliest known center of cacao domestication\, with data dating back approximately 5\,500 years. Demonstrating early human interaction with Theobroma cacao.\n\nThe presentation will contextualize these discoveries within broader discussions of plant domestication in the Americas\, pre-Columbian trade networks\, and the evolution of cacao from ritual beverage to globally traded commodity.\n\nThe academic component will be complemented by a structured comparative tasting of chocolates sourced from diverse Ecuadorian terroirs. Participants will evaluate sensory profiles in relation to genetics\, post-harvest practices\, altitude\, soil composition\, and regional biodiversity.\n\nBy integrating archaeological evidence\, molecular research\, and sensory analysis\, this session aims to provide a rigorous and multidimensional understanding of Ecuador’s foundational role in the history of cacao and its continued relevance in the fine flavor chocolate sector.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:19a618787c5db5b624d8a3fd56b68944
URL:http://nwcf26.sched.com/event/19a618787c5db5b624d8a3fd56b68944
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261003T230000Z
DTEND:20261004T000000Z
SUMMARY:Connection through Cacao
DESCRIPTION:I will communicate how to integrate cacao into your wellness routine as a tool to connect with yourself and others. I will highlight its nourishing health benefits as well as nourishing energetic benefits.&nbsp\;
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:a57a54434d511446816273b9f3f264ef
URL:http://nwcf26.sched.com/event/a57a54434d511446816273b9f3f264ef
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T000000Z
DTEND:20261004T010000Z
SUMMARY:Uncommon Cacao × Silva Cacao: A New Era for Craft Chocolate Sourcing
DESCRIPTION:Big news travels fast in craft chocolate: Uncommon Cacao and Silva Cacao are now one team. So what does that actually mean for the makers\, buyers\, and cacao nerds of North America? Join Emily Stone and Katrien Delaet for a candid (and fun\, we promise) conversation about how two companies -- one built in the Americas on radical transparency\, the other in Europe on deep care for planet and people -- came together\, what's ahead for our joint sourcing\, and why we think this is good news for your chocolate. We'll also include deeper updates focused specifically on our partner producers in Venezuela and at Maya Mountain Cacao in Belize.\n\n
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:18838b911314a6017e83c202fd5a7a5b
URL:http://nwcf26.sched.com/event/18838b911314a6017e83c202fd5a7a5b
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T000000Z
DTEND:20261004T010000Z
SUMMARY:The Dark Side of Chocolate
DESCRIPTION:Every Halloween\, Americans buy 90 million pounds of chocolate bars and candy — but few of us stop to ask where the chocolate actually comes from. Behind the shiny wrappers of your Snickers\, Reese's\, and M&M's is a supply chain built on the backs of West African laborers\, including children who handle chainsaws and machetes\, carry hundred-pound sacks\, and breathe in herbicide fumes — all so that Big Chocolate (companies like Hershey\, Nestlé\, and Mars) can rake in billions in profits while paying farmers less than two dollars a day. \n\nThese corporations have helped decimate the forests of Ivory Coast and Ghana\, exacerbating the same climate disasters we now see playing out worldwide. Meanwhile\, Wall Street traders speculate on cocoa futures as an abstraction\, and in our grocery stores\, we face an unpalatable choice between cheap candy and our conscience. \n\nCheap chocolate is the fast fashion of the confections industry. But we can drive the change we want to see in the chocolate sector. Join author Birgitte Rasine in exploring the power we didn’t know we had as parents\, elders\, and professionals as role models for the younger generations of chocolate lovers growing up in a runaway consumer society.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:adbcc943ec1a332b95bd2068ce18e028
URL:http://nwcf26.sched.com/event/adbcc943ec1a332b95bd2068ce18e028
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T170000Z
DTEND:20261004T180000Z
SUMMARY:Making the Link from Soil Health to Fine Chocolate
DESCRIPTION:Making the link between soil health and fine flavor chocolate
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:67a50c0267ecea9bc796245bc3f126f0
URL:http://nwcf26.sched.com/event/67a50c0267ecea9bc796245bc3f126f0
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T170000Z
DTEND:20261004T180000Z
SUMMARY:Agroforestry as Stewardship of Cacao in Guatemala
DESCRIPTION:This talk will explore how regenerative agroforestry can protect cacao genetics while restoring degraded land and strengthening rural communities in Guatemala. Drawing from the experience of Kampura and Finca Nahuatancillo\, I will share how a former cattle pasture has been transformed into a biodiverse\, productive system that supports high-quality cacao alongside other tree crops. The presentation will connect ecological practices—such as canopy management\, soil regeneration\, and biodiversity—to outcomes that matter for chocolate makers\, including flavor development\, resilience\, and long-term supply stability.\n\nBeyond the farm itself\, this talk will examine how agricultural systems shape human outcomes. I will discuss how Kampura approaches labor\, community engagement\, and long-term investment in local infrastructure\, and why these factors are inseparable from the quality of the cacao produced. Attendees will gain a grounded understanding of how agroforestry can function as both a production model and a framework for stewardship—offering practical insight into sourcing\, sustainability\, and the future of cacao.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:a6314c2c8ddf11dbd0b20922f2a47eb4
URL:http://nwcf26.sched.com/event/a6314c2c8ddf11dbd0b20922f2a47eb4
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T170000Z
DTEND:20261004T180000Z
SUMMARY:Crafting the Future of Cacao: Empowering Communities at Origin
DESCRIPTION:This talk focuses on the educational work we carry out at Semilla Escuela de Cacao y Chocolate to train chocolatiers in cacao-producing countries.\n\nWe explore how education becomes a key tool to create added value at origin\, by training a new generation of chocolatiers who not only master technique\, but also deeply understand the origin\, quality\, and potential of the cacao they work with.\n\nThe experience includes a guided tasting of chocolates made by artisan chocolatiers who graduated from the school. Through these products\, participants will discover how knowledge\, practice\, and access to tools can transform cacao into products with identity\, quality\, and market vision.\n\nThis session also gives visibility to those who are learning and dreaming of building their own chocolate projects\, highlighting the importance of education in creating real opportunities within cacao-growing communities.\n\nIn addition\, it emphasizes the importance of strengthening direct relationships between chocolatiers and producers\, fostering more transparent\, conscious\, and sustainable connections within the cacao and chocolate value chain.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:96658f3af9f1d326b8ed94a4255aef7e
URL:http://nwcf26.sched.com/event/96658f3af9f1d326b8ed94a4255aef7e
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T180000Z
DTEND:20261004T190000Z
SUMMARY:The Lost Custom of American Drinking Chocolate
DESCRIPTION:As we celebrate the 250th anniversary of the founding of the United States\, we'll take a look back at the important role chocolate played in colonial and &nbsp\;even Revolutionary times\, including the forgotten social custom of drinking chocolate being served and shared amongst adults.
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:2ebdeea1c6a14eb673d7fb7084167d11
URL:http://nwcf26.sched.com/event/2ebdeea1c6a14eb673d7fb7084167d11
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T180000Z
DTEND:20261004T190000Z
SUMMARY:Taste Fresh Cacao and Learn The story of Chocolate from Tree to Bar
DESCRIPTION:I will take you on a journey to produce chocolate starting with the trees in the jungle\, progressing through all the steps to final production resulting in a chocolate bar. You will sample fresh cacao that we split open in the lecture.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:9de5cb61d0df22b68b055456de7af11a
URL:http://nwcf26.sched.com/event/9de5cb61d0df22b68b055456de7af11a
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T180000Z
DTEND:20261004T190000Z
SUMMARY:A Journey Through 100% Chocolate
DESCRIPTION:100% chocolate offers a rare opportunity to experience cacao without distraction. In this session\, we’ll taste a range of single origin chocolates and examine how growing region\, post-harvest practices\, and roast profiles influence flavor. You’ll gain a deeper understanding of how chocolate can express notes of fruit\, florals\, earth\, and nuts—all from just one ingredient.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:d73e19457703a07168964429d7fb62d7
URL:http://nwcf26.sched.com/event/d73e19457703a07168964429d7fb62d7
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T190000Z
DTEND:20261004T200000Z
SUMMARY:Chocolate as a Passport: Crossing Cultures\, Categories\, and Palates
DESCRIPTION:\nIn this 50-minute presentation and tasting\, I will share how KESSHŌ uses Asian-inspired bean-to-bar chocolate as a medium for collaboration\, storytelling\, and sensory exploration.\n\nRather than treating collaboration as simply putting two brand names on one product\, I will talk about how we approach it as co-storytelling: finding the shared language between cacao and another brand’s world. Through examples including a Michelin-recognized Texas BBQ collaboration in Austin\, Fly By Jing’s chili crisp\, and Quinta do Noval Port wine\, I will explore how chocolate can connect with smoke\, spice\, umami\, fruit\, tannin\, texture\, and cultural memory.\n\nThe talk will move between creative process\, flavor development\, brand storytelling\, and tasting. We will look at how a collaboration begins\, how we decide what story the chocolate should tell\, and how we translate another brand’s identity into a bar that still feels true to KESSHŌ’s craft.\n***************\nI hope to communicate that chocolate is more than a finished product. It can be a meeting place between cultures\, crafts\, ingredients\, and people.\n\nThrough tasting and storytelling\, I want the audience to experience how collaboration can expand the way we think about chocolate. A chocolate bar can carry the patience of slow BBQ\, the confidence and aromatics of chili crisp\, or the elegance and depth of Port wine. But for a collaboration to work\, it must be more than surprising. It has to be balanced\, intentional\, and emotionally understandable.\n\nI also hope to show that Asian-inspired flavors in chocolate are not a novelty or decoration. For KESSHŌ\, they are a way of bringing memory\, culture\, and perspective into the craft of bean-to-bar chocolate. My goal is to communicate this through sensory experience: tasting\, smelling\, comparing\, and discussing how flavors tell stories.\n***************\nThe audience will experience a guided tasting that connects flavor with story. They will taste examples that show how chocolate can interact with other culinary worlds\, including smoke\, spice\, umami\, wine\, fruit\, and texture.\n\nThey will also learn how KESSHŌ thinks about collaboration from both a creative and technical perspective\, including:\n\nHow to identify a meaningful sensory bridge between two brands.\nHow to balance strong flavors without overwhelming the cacao.\nHow to preserve the identity of both collaborators.\nHow to turn a flavor idea into a product with a clear story.\nHow tasting can become a way of understanding culture\, craft\, and brand identity.\n\n***************\nThe audience will leave with a broader understanding of what craft chocolate can be. They will see how chocolate can move beyond traditional pairings and become a platform for creative dialogue across food\, culture\, and brand identity.\n\n\n
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:d323636560e4634a03c995f801ac0631
URL:http://nwcf26.sched.com/event/d323636560e4634a03c995f801ac0631
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T190000Z
DTEND:20261004T200000Z
SUMMARY:Cacao\, Beyond Your Wildest Bean
DESCRIPTION:The plant behind our favorite chocolate is bursting with extraordinary flavors\, textures\, and sensations beyond its beloved bean. In this session\, we will meet the makers from origin unlocking cacao's full potential and experience a range of products that explore the world of possibilities waiting to be discoveredin the rest of this fabulous fruit.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:66f7db2f9a20ee7a1015ad928a8563d7
URL:http://nwcf26.sched.com/event/66f7db2f9a20ee7a1015ad928a8563d7
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T190000Z
DTEND:20261004T200000Z
SUMMARY:The 3 Things That Actually Matter on a Chocolate Label
DESCRIPTION:Picking a great chocolate bar starts with knowing how to read the label. Lauren Adler\, specialty chocolate expert and founder of The Chocolate Explorers Club\, shares the three things she looks for on every bar. Walk away with a simple\, practical framework you can put to work on the festival floor the same day.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:0133a83dc176fb46472230dc1af68fe3
URL:http://nwcf26.sched.com/event/0133a83dc176fb46472230dc1af68fe3
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T200000Z
DTEND:20261004T210000Z
SUMMARY:Unlocking the Cacao and Chile Connection for Modern Cooks and Chocolate Makers
DESCRIPTION:Long before cinnamon and cane sugar became the default\, Mesoamerican cooks engineered a botanical masterpiece: the marriage of cacao and capsicums.\nMoving beyond the modern novelty of "spicy chocolate\," this session delves into the neurogastronomy and historical foodways of this ancient pairing. Attendees will discover the biological brilliance behind the union and extract structural lessons from ancestral Maya drinks\, Mexican moles\, regional savory recipes\, and Spanish interpretations.\nTransitioning to contemporary applications\, the presentation offers actionable techniques for cooks\, chefs\, and craft chocolate makers. We will discuss cultivar layering\, such as blending the zero-heat musky notes of&nbsp\;ají dulce&nbsp\;with a fraction of habanero to capture immense&nbsp\;Capsicum chinense&nbsp\;flavor without masking fine cacao.\nFinally\, the session covers the mechanics of small-batch bean-to-bar production for flawless\, perfectly dispersed capsicum heat in chocolate.\nThe session concludes with a visual exploration of diverse capsicum profiles—mapping distinct species characteristics and their ideal botanical pairings with specific regional cacaos.\n\n\n
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:fab8edfc53088d47397374f47fd6d5eb
URL:http://nwcf26.sched.com/event/fab8edfc53088d47397374f47fd6d5eb
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T200000Z
DTEND:20261004T210000Z
SUMMARY:What happens when a Master Tea Blender and a Chocolate Maker become friends?
DESCRIPTION:What happens when a Master Tea Blender and a Chocolate Maker become friends? Come taste the results and learn more from the Tea Maker and &nbsp\;Chocolate Maker of Pike Place Market
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:fa870bd62420721b0f506942534f710b
URL:http://nwcf26.sched.com/event/fa870bd62420721b0f506942534f710b
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T200000Z
DTEND:20261004T210000Z
SUMMARY:Ceremonial Cacao — Reclaiming Meaning\, Origin & Standards
DESCRIPTION:“Ceremonial cacao” has become a rapidly growing category in global wellness and conscious consumption spaces. Yet despite its popularity\, there is still no clear collective understanding of what ceremonial cacao truly means\, who defines it\, and how its value is created.\nIs ceremonial cacao defined by genetics? Processing methods? Intention? Ritual use? Preparation as a drink? Cultural lineage? Ethical sourcing? Or the relationship to the communities and territories where cacao originates?\nThis talk explores the emerging conversation around ceremonial cacao from the perspective of origin countries\, ancestral cacao traditions\, and contemporary cacao production. It examines how cacao’s historical role as a beverage—and not originally as a chocolate bar—shapes the understanding of ceremonial use today.\nDrawing from experiences in Peru and conversations across origin communities\, this session proposes a deeper framework for ceremonial cacao: one that honors territory\, transparency\, producer participation\, post-harvest integrity\, and the cultural context surrounding cacao.\nLed by a Peruvian speaker from a cacao-producing country\, this session also brings an origin perspective into conversations that are often shaped primarily outside producing regions. It invites reflection on how origin countries can participate not only as suppliers of cacao\, but also as voices shaping the meanings\, standards\, and future of ceremonial cacao itself.\nRather than reducing ceremonial cacao to branding or trend\, this talk asks how the category can evolve responsibly while creating more value\, recognition\, and agency within producing countries themselves.\n\n
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:c7689b2b2a2866959f0b97932aca18af
URL:http://nwcf26.sched.com/event/c7689b2b2a2866959f0b97932aca18af
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T210000Z
DTEND:20261004T220000Z
SUMMARY:Chocolate Skills: Tempering Demystified
DESCRIPTION:This session explores the science of tempering in a practical\, approachable way. I will compare hand tempering and machine tempering techniques\, discuss the advantages and limitations of each approach\, and share practical troubleshooting strategies for changing environments\, varying chocolate formulations\, production schedules\, and equipment. Whether working in a small artisan kitchen or a larger commercial operation\, attendees will gain the confidence to diagnose and correct common tempering problems before they affect production and leave with a deeper understanding of how to consistently produce beautifully tempered chocolate without using thermometers or memorizing temperatures.
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:134d9d3795b3fb3998c1f16473f59379
URL:http://nwcf26.sched.com/event/134d9d3795b3fb3998c1f16473f59379
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T210000Z
DTEND:20261004T220000Z
SUMMARY:Unique Richness of Peruvian cacao; Genetics\, Flavor\, and Craft
DESCRIPTION:This presentation explores Peru as a living origin of cacao through three interconnected lenses: genetic diversity\, sensory experience\, and chocolate-making practice.\n\nBringing together expertise from cacao anthropology\, genetic research\, and bean-to-bar production\, we will guide the audience through the unique richness of Peruvian cacao. Drawing on ongoing work from organizations such as Alliance Bioversity International\, which has identified at least 16 distinct genetic varieties in Peru\, we will unpack how science is reshaping our understanding of cacao origins and diversity in Latin America.\n\nAt the same time\, we will translate this scientific knowledge into sensory language. Through curated tastings led by an anthropologist and professional taster\, participants will learn how genetic diversity expresses itself in flavor—aroma\, texture\, and complexity—across different Peruvian regions.\n\nFinally\, from a maker’s perspective\, we will explore what it means to work with this diversity. How do chocolate makers approach distinct genetic profiles? What challenges and opportunities arise when crafting chocolate from multiple origins within one country? Drawing from real production experience\, we will share insights into sourcing\, formulation\, and storytelling.\n\nRather than treating genetics\, tasting\, and production as separate domains\, this talk connects them into a single narrative: cacao as a living system shaped by people\, place\, and practice.\n\nAudience will:\n\nUnderstand Peru’s role as a key center of cacao diversity and origin\nLearn how genetic variation influences flavor profiles in chocolate\nDevelop a more nuanced sensory vocabulary through guided tasting\nGain insight into how chocolate makers translate origin into craft\nLeave with a deeper appreciation of cacao as both a scientific and cultural heritage\n\nThis session is designed as an immersive journey—bridging science\, flavor\, and craft—to offer a holistic understanding of what makes Peruvian cacao truly unique.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:9a3ae5ae4f1e5a62bb1577dd64181281
URL:http://nwcf26.sched.com/event/9a3ae5ae4f1e5a62bb1577dd64181281
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T210000Z
DTEND:20261004T220000Z
SUMMARY:Selling beyond the Bar - How to Pitch\, position and grow your chocolate brand
DESCRIPTION:Learn how to sell your craft chocolate business beyond just having a great product. Join Ricardo Trillos for a practical session on creating powerful sales pitches that connect with customers and clearly communicate your value. Discover techniques to maximize your story\, grow your brand impact\, and turn conversations into consistent leads and sales. We’ll finish with a quick networking exercise to put it all into action.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:45f9c23b1c37dd97898b661a425e6c0f
URL:http://nwcf26.sched.com/event/45f9c23b1c37dd97898b661a425e6c0f
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T220000Z
DTEND:20261004T230000Z
SUMMARY:Life\, Liberty\, and the Pursuit of Chocolate: a Lively Look at the Interlacing of Law and Chocolate at 250
DESCRIPTION:America loves chocolate\, and chocolate mirrors our nation back to us through law: chocolate engages human rights and environmental law\, Constitutional and corporate and criminal law\, intellectual property and consumer and food protections\, rights of women and of indigenous peoples\, and multiple additional areas along with Supreme Court and other judicial opinions\, federal and state statutes\, FDA and Customs regulations\, and fundamental notions of ethics\, life\, liberty\, and happiness. Our upbeat and interactive session will include a chocolate tasting of small-batch U.S. brands as we explore chocolate through law and mark the 250th anniversary of the Declaration of Independence. Students will be graded on a written paper analyzing a topic of law and chocolate -- just kidding: you get an "A" (and chocolate!) for attending!
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:202f4c36dc817bc8c12f8ab5c0b0a4c9
URL:http://nwcf26.sched.com/event/202f4c36dc817bc8c12f8ab5c0b0a4c9
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T220000Z
DTEND:20261004T230000Z
SUMMARY:From Passion to Profit: Turn Your Chocolate Knowledge Into a Business
DESCRIPTION:You blew your chocolate budget — again. Your bar stash is overflowing\, your chocolate certifications keep stacking\, and you can't stop talking about craft chocolate to anyone who'll listen. But the idea of turning that knowledge into a side hustle or business feels like a pipe dream. Could you really get paid for your chocolate knowledge? \n\nIn this session\, you'll discover who is actively booking chocolate experiences right now\, why the age of AI is the best time to be a human curator\, and the one framework that gives you the confidence to start: find your client before you build your offer. You'll walk away knowing exactly what a bookable tasting looks like\, what to charge\, and your first realistic path to a paying client.
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:0c62b59220c10404b18a2d46245e3b3b
URL:http://nwcf26.sched.com/event/0c62b59220c10404b18a2d46245e3b3b
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T220000Z
DTEND:20261004T230000Z
SUMMARY:Chocolate pairing (101)
DESCRIPTION:How to pair chocolate with different drinks and other foods - beginner talk with basic tips on how to approach chocolate pairings with examples.
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:be721f78a2dc18cab1c7e420788bee87
URL:http://nwcf26.sched.com/event/be721f78a2dc18cab1c7e420788bee87
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T230000Z
DTEND:20261005T000000Z
SUMMARY:Chocolate Down Under: A Taste of Australia & New Zealand
DESCRIPTION:\n
CATEGORIES:ROOM # 406
LOCATION:Cacao Stage
SEQUENCE:0
UID:a43a2cfd4514c3570b63898b89ed9c64
URL:http://nwcf26.sched.com/event/a43a2cfd4514c3570b63898b89ed9c64
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T230000Z
DTEND:20261005T000000Z
SUMMARY:The Future Is in the Cup: Elevating Craft Chocolate Through Café Culture
DESCRIPTION:Islands Chocolate is one of the speciality drinking chocolate companies asking baristas to step up their game of their chocolate drinks. Based on my experience at Islands\, and our recent collaboration with Semilla Escuela Cacao\, Cacao Bisiesto\, and Coffee by TATE (the roastery of the most famous modern and contemporary art institution and museum in the UK who focuses on empowering women across the coffee and now cocoa supply chains)\, I would like to showcase how drinking chocolate with the right sourcing\, messaging\, and flavour could be the driver for the future of chocolate. Ideally\, the audience should takeaway that we need to use the langauge\, knowledge\, and curiosity that characterises people in the coffee scene\, and work alongside coffee proffesionals to elevate the world of crraft chocolate from the cafe. At the same time\, hopefully this presentation will spotlight what is happening in the UK chocolate movement.&nbsp\;
CATEGORIES:ROOM #403
LOCATION:Main Stage
SEQUENCE:0
UID:16b4a749cc397d00aa39707bd5cec084
URL:http://nwcf26.sched.com/event/16b4a749cc397d00aa39707bd5cec084
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260904T221826Z
DTSTART:20261004T230000Z
DTEND:20261005T000000Z
SUMMARY:How To Grow Your Own Cacao Tree At Home
DESCRIPTION:They say that cacao can only grow on Equatorial farms. Nate Saal\, an avid gardener and chocolate-tech entrepreneur\, wanted to see if he could grow cacao in northern California and get it to fruit. Learn about the challenges and successes of growing cacao trees in cold weather climates. From germinating cacao seeds to hand pollinating cacao flowers\, learn what it takes to grow your own single-origin chocolate. \n\n
CATEGORIES:ROOM #404
LOCATION:FCIA Stage
SEQUENCE:0
UID:74aac1dbed1a4bc99a7c07e1db525fb0
URL:http://nwcf26.sched.com/event/74aac1dbed1a4bc99a7c07e1db525fb0
END:VEVENT
END:VCALENDAR