Workshop at the Ashland Springs Hotel
Saturday, March 3rd, 1pm
“Chocolate: Unlocking the Alchemy and Flavor From Bean to Bar”
The world of cacao is rich with mystique and its hold on us mirrors a deep love affair. How does it come to be, what determines its flavor and what does the terminology on product labels mean in terms of taste and quality? In this engaging, interactive, hands-on session, you’ll learn how chocolate gets from the farm to you, what factors contribute to chocolate’s flavor, how to understand (and select) chocolates, and the social and environmental impacts of cacao production. We’ll stimulate all of your senses, refine your chocolate appreciation skills, and indulge your curiosity and palate, through a multi-media presentation, a tasting of various chocolates and Q&A.
Presented by Melissa Schweisguth:
Melissa has had her hands in the chocolate industry for over 10 years, developing a deep reverence for cacao, a passion for sharing its wonders, and a commitment to advancing socially responsible production. Her experience includes Marketing and Full Circle Sustainability Manager at Dagoba Organic Chocolate, Corporate Social Responsibility Manager at the Hershey Company and Fair Trade Coordinator at Global Exchange. She has presented to diverse audiences, developed K-12 and community education materials, traveled to cacao farms and processors in Nicaragua, Ecuador and the Dominican Republic, volunteered on a cacao farm in Grenada, and coordinated US speaking tours with cocoa farmers.
Special Thanks – Thanks to Dagoba Organic Chocolate and Big Tree Farms for donating samples for this event.
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