Chocolate is the ultimate health food. And this workshop, which is intended for all career levels and especially delegates who love chocolate, will boost participants’ brain power for the rest of the Conference.
The speaker, a translator and former chocolate-shop owner and judge at the Academy of Chocolate awards in London, will share her expertise on chocolate terminology… and tasting.
Cocoa (or cacao), the raw material for chocolate (from “bean-to-bar” to fine truffles and everything in between), is grown in many countries: from South America, to Africa to Vietnam. And fine chocolate is increasingly being made in the UK – from London to Leeds to the Highlands of Scotland. Cocoa production encompasses issues as diverse as fair trade, plant genetics and commodities markets.
Chocolate has a language and vocabulary of its own – just like wine. And, like wine, it’s good for you (in moderation)! The speaker will guide workshop participants through the history, health benefits and language of chocolate and explain some of the terminology used in making and marketing this wonderful product.
In the belief that a multi-sensory approach enhances learning, the session will include a chocolate tasting.
