We are excited about the presence of the internationally most renowned chocolate makers and specialists on the past and next Origin Chocolate Event in Amsterdam! During these two days, October 16 and 17th in 2012, we welcomed professionals as well as real chocolate lovers. They tasted the chocolate, met the people who make the chocolate and heard all about their passion: chocolate. Below an indication of the programme and you will find background information of the speakers on the ‘speakers’ page, in the menu on the left. Soon the highlights of the day and a video will be added, to inspire you for the next edition in 2013…
Origin Chocolate Event - Day 1
16 October
Afternoon programme for professionals:
Professionals already know a lot about chocolate, but are always curious to find new developments, knowledge and of course taste. Origin chocolate, cocoa from a specific region, is developing strongly, especially in terms of taste and sustainability. Take this opportunity and join the Dutch culinary top while tasting the finest chocolate. Come and hear about the production methods and meet the most internationally renowned and award winning chocolate makers.
12.30 – 13.00 Welcome
13.00 – 14.30 Afternoon Presentations:
Room 1:
Sepp Schönbächler about ‘From bean to chocolate, special attention to conching’
Philipp Kauffmann about ‘Chocolate Sustainability; What Fairtrade, Organic, and all the rest really means and how “sustainable chocolate” is quite a different thing.
Room 2:
Santiago Peralta about ‘Making chocolate in Ecuador, protecting Arriba Nacional Cacao’
Anna Laven about ‘the Sustainable cacao chain’
14.30 – 15.00 Break
15.00 – 16.15 Afternoon Presentations
Room 1:
Clay Gordon about ‘How chocolate gets its taste’
Mott Green about ‘How he created the first and only Tree-to-Bar cooperative of cocoa farmers making chocolate right on the farm’
Room 2:
Martin Christy about ‘Slow chocolate tasting’
Bertil Akesson about ‘Madagascan cacao’
16.15 – 18.00 ‘Chocolate debate’ and Meet & Greet, including a savoury origin chocolate dish and a glass of wine. Chef of the NH Grand Hotel Krasnapolsky, Jan Schramowski, will prepare the dish and show what you can do with origin chocolate in savory dishes!
18.00 departure of afternoon visitors
Evening programme:
18.30 – 19.00 Welcome evening visitors
19.00 – 20.30 Evening Presentations
Room 1:
Sepp Schönbächler about ‘From bean to chocolate, special attention to conching’
Philipp Kauffmann about ‘Chocolate Sustainability; What Fairtrade, Organic, and all the rest really means and how “sustainable chocolate” is quite a different thing.
Room 2:
Santiago Peralta about ‘Making chocolate in Ecuador, protecting Arriba Nacional Cacao’
Maricel Presilla about ‘Gran Cacao: Sourcing Exceptional Chocolates that Tell a Story in the Kitchen‘
20.30 – 21.00 Break
21.00 – 22.00 Evening Presentations
Room 1:
Clay Gordon about ‘How chocolate gets its taste’
Mott Green about ‘How he created the first and only Tree-to-Bar cooperative of cocoa farmers making chocolate right on the farm’
Room 2:
Martin Christy about ‘Slow chocolate tasting’
Bertil Akesson about ‘Madagascan cacao’
22.15 Closure of the day
In the afternoon there will be eight presentations and in the evening as well, simultaneously. You can register for the afternoon and/or evening. Don’t want to miss a thing? you are welcome afternoon and evening! Please note the international speakers will give presentations in English. The event will be held in the magnificent Royal Tropical Institute in Amsterdam, directions and more about the location on the ‘LOCATION’ tab in the left menu.
Buy your tickets online now! (see ‘TICKETS’ tab in the left menu)
Origin Chocolate Event - Day 2
17 October
What about all these cocoa species? there is a classification Criollo, Forastero and Trinitario, but is that correct? How is chocolate made? The process from bean to chocolate… The speakers will give you a detailed explanation of their work and making chocolate. They can tell you everything, which processes are decisive for the taste? What is fermentation? And Conching? How can you taste well? How do you define quality? What does sustainability mean in the cocoa sector? And what about all those certifications? Organic, UTZ, Fair Trade, Rainforest Alliance? This and many more …..
But also take part in the slow tasting and in the delicious chocolate breaks where top-patissiers/chocolatiers are present, such as Kees Raat and Geert Vercuysse.
Afternoon programme
12.30 – 13.00 Welcome
13.00 – 14.30 Afternoon Presentations:
Room 1:
Sepp Schönbächler about ‘From bean to chocolate, special attention to conching’
Philipp Kauffmann about ‘Chocolate Sustainability; What Fairtrade, Organic, and all the rest really means and how “sustainable chocolate” is quite a different thing.
Room 2:
Bertil Akesson about ‘Madagascan cacao’
Vincent Mourou about ‘From Vietnam with Chocolate – Cacao in Vietnam and becoming the first bean to bar artisan chocolate makers in Asia‘
14.30 – 15.00 Break
15.00 – 16.15 Afternoon Presentations
Room 1:
Clay Gordon about ‘How chocolate gets its taste’
Mott Green about ‘How he created the first and only Tree-to-Bar cooperative of cocoa farmers making chocolate right on the farm’
Room 2:
Martin Christy about ‘Slow chocolate tasting’
Santiago Peralta about ‘Making chocolate in Ecuador, protecting Arriba Nacional Cacao’
16.15 – 18.00 ‘Chocolate debate’ and Meet & Greet
18.00 departure of afternoon visitors
Chocolate Dinner
Ever had a chocolate dinner prepared with Origin Chocolate? this is your chance to savour a 3 course Origin Chocolate dinner! taste how this award winning chocolate is being prepared by Jan Schramowski, the chef of the NH Grand Hotel Krasnapolsky. He will show how chocolate can excellently be used in savory dishes, but it also includes an Origin Chocolate Parade dessert…
Reservations must be made for this dinner, which will be served in the between 17.30 and 19.00 in the Royal Tropical Institute, you can buy your ticket online or contact us at info@originchocolate.eu
Evening programme:
18.30 – 19.00 Welcome evening visitors
19.00 – 20.30 Evening Presentations
Room 1:
Sepp Schönbächler about ‘From bean to chocolate, special attention to conching’
Philipp Kauffmann about ‘Chocolate Sustainability; What Fairtrade, Organic, and all the rest really means and how “sustainable chocolate” is quite a different thing.
Room 2:
Santiago Peralta about ’Making chocolate in Ecuador, protecting Arriba Nacional Cacao’
Anna Laven about ‘the Sustainable cacao chain’
20.30 – 21.15 Break and livestream TV, check this website to follow the live show from the event, interviews, tasting and more!
21.15 – 22.00 Evening Presentations
Room 1:
Clay Gordon about ‘How chocolate gets its taste’
Room 2:
Mott Green about ‘How he created the first and only Tree-to-Bar cooperative of cocoa farmers making chocolate right on the farm’
22.15 Closure of the day
In the afternoon there will be eight presentations and in the evening as well, simultaneously. You can register for the afternoon and/or evening. Don’t want to miss a thing? you are welcome afternoon and evening! Please note the international speakers will give presentations in English. The event will be held in the magnificent Royal Tropical Institute in Amsterdam, directions and more about the location on the ‘LOCATION’ tab in the left menu.
Buy your tickets online now! (see ‘TICKETS’ tab in the left menu)
Please note: the programme has been selected very carefully but can be subject to changes if needed. Check the final version online before the start of the event, and at the location. You are kindly requested to pick your room during the presentations and stay there, please do not switch rooms in between.
Nothing Like Chocolate
18 October
Dutch Film Premiere After traveling many international Film Festivals, at the closure of the event, on Thursday we organize the Dutch premiere of the movie Nothing Like Chocolate , a documentary about the revolutionary work of The Grenada Chocolate Company in their quest to change the cocoa and chocolate production. Deep in the rain forests of Grenada, chocolate maker Mott Green seeks solutions to the problems of a ravaged global chocolate industry. Solar power, employee shareholding and small-scale antique equipment turn out delicious chocolate in Grenada.
Finding hope in an industry entrenched in enslaved child labor, irresponsible corporate greed, and tasteless, synthetic products, Nothing like Chocolate reveals the compelling story of Mott Green, founder of the Grenada Chocolate Company. How he set out to make chocolate, from the tree to the bar, using recycled antique equipment. Within 5 years, the co-operative was producing 9 to 10 tons of local organic chocolate.
From currency to candy, chocolate reflects a rich history saturated with sacred ritual, endorphin highs, hip anti-oxidants, exotic sensuality and high quality luxury. Nothing Like Chocolate adds new depth to the stories of chocolate.
“An engaging movie that provokes both the brain and the taste buds.” Come and see it, the premiere will be held in cinema De Uitkijk, Prinsengracht 452 in Amsterdam, starting at 21.00h. Ticket sales online on this website and soon at the cinema.
1 Comment
01 June 12 at 9:14am
1
so great! Will come and see the arrival in Amsterdam. Long live fair trade and clean seas. Diana (diver)