This year’s Chocolate Conference & Festival, created and coordinated by Sander “Nibbs” Wolf of dallaschocolate.org, will take place on September 29, 2012, at the Addison Conference Centre. (Random question: Why do they spell it Centre? This is not Ontario.) Today comes word from Mr. Wolf: he’s got his conference schedule finalized. Jump below for full descriptions. Highlights include Chocolatiers’ Roundtable discussion led by Adrienne Newman (Madame Cocoa) and The Chocolate Shop – Old School vs New School — Katherine Clapner (Dude, Sweet Chocolates) & Eric Case (Valrhona Chocolate).
Before you jump, I’d like you to know I just finished a golf ball-sized wad of Clapner’s Stag Party walnut fudge. It is one of the most delightful pieces of chocolate I have ever put in my mouth.
Rock your world. Sign up. Eat more chocolate.
The Chocolate Festival, also included with a ticket purchase, takes place in an adjoining room of the Addison Conference Centre from 11:00 am until 5:00 pm. The Festival is a room of wall-to-wall chocolate where attendees can choose to sample chocolates from over twenty participating chocolatiers and chocolate makers. Admission is $18 in advance ($5 for kids) and $20 at the door ($6 for kids) including all sales taxes and ticket fees. Admission includes ten tickets (three for kids) redeemable for chocolate samples at the Festival and access to all classes at the Conference (space permitting). Entrance to the festival is divided into four equal and identical sessions. Tickets can be purchased for whichever session time is most convenient.
Tickets can be purchased online OR here.
The full Chocolate Conference schedule is as follows:
10:00 am Chocolatiers Roundtable — All Participating Chocolatiers
A free-flowing discussion with all the exhibiting chocolatiers. Learn about each chocolatier’s inspirations and what makes their chocolates so special. This year there are literally more chocolatiers participating than will fit on a stage!
11:00 am Creative Chocolate Molds — Andrea Pedraza (CocoAndré Chocolatier)
Molding chocolate into bars, Santa Clauses, Easter bunnies, and literally thousands of other items has been the life work of chocolatier Andrea Pedraza. Watch the master in action and get tips for doing it on your own.
12:00 noon Technical Chocolate — Colin Gasko (Rogue Chocolatier)
Acclaimed chocolate maker Colin Gasko has been known to spend days figuring out exactly how many microns each particle of chocolate should be. If you want to understand more about the technical aspects of conching or just what details go into making excellent fine chocolate come and listen. Expect some chocolate samples!
1:00 pm Three Barks in 30 Minutes — Sue Williams (Dr. Sue’s Chocolate)
As a practicing physician, Dr. Sue knows a thing or two about health. Her barks feature a variety of wholesome ingredients paired with dark fine chocolate. Learn how to get started making simple chocolate barks and how to take your homemade treats to the next level.
2:00 pm Chocolate Makers Roundtable — All Participating Chocolate Makers
This year’s Chocolate Conference features chocolate makers who have managed to start up successful chocolate companies in a relatively short time. We’ll talk about what it takes to get started making chocolate and what lessons the chocolate makers have learned along the way. Chocolate makers include Art Pollard (Amano Artisan Chocolate); Colin Gasko (Rogue Chocolatier); Scott Moore, Jr. (Tejas Chocolate); and Ben Rasmussen (Potomac Chocolate).
3:00 pm The Chocolate Shop – Old School vs New School — Katherine Clapner (Dude, Sweet Chocolates) & Eric Case (Valrhona Chocolate)
Katherine Clapner is known for her modern takes on traditional chocolates (try her “Fungus Amongus” made of porcini mushroom & pumpkin seed toffee) but what happened when she spent a week in France at storied chocolate maker Valrhona?
4:00 pm Baking With Fine Chocolate — Zach Townsend (Pure Chocolate Desserts by Zach) For those who prefer their chocolate as part of a nice ganache or flourless chocolate cake, come on in and watch as Zach Townsend explains how to work with the good stuff. Zach is an expert at creating luxurious chocolate cakes and French style desserts. Learn a trick or two from a man who can easily create (and pronounce — he also translates French cookbooks) treats such as the Sumatra Tarte, Gianduja Hazelnut Praline Layer Cake, and Petites Framboise Tortes.
More details about the Chocolate Conference & Festival 2012 including participating chocolatiers and chocolate makers and complete Conference schedule are available at DallasChocolate.org.
The Addison Conference Centre is located at 15650 Addison Road, Addison, TX. More information can be found here.
DallasChocolate.org is an educational organization devoted to exciting Dallas about the accessibility and appreciation of fine
chocolate. Participating chocolatiers, chocolate makers, chocolate experts, and class topics are subject to change.
For more information contact Sander Wolf at the above addresses.
