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DTSTART;TZID=America/New_York:20210522T100000
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SUMMARY:The Flavors of Peru: Origin Stories from Peruvian Chocolate Makers
DESCRIPTION:In 2012\, Peru secured its reputation as a fine cacao destination as the craze for its Piura blanco bean spread across North America and Europe. In the decade since the world has been able to appreciate the unique richness of Peru’s cacao on a more local level thanks to the skill of the ever-growing ranks of Peruvian chocolate makers. \nEach Peruvian chocolate maker has a unique story. For some\, cacao came to them as an alternative crop to illicit coca growing. For others\, working with cacao is a tradition passed down across generations. For all\, cacao is their medium of choice for sharing their world with those who try their chocolates. We are excited to share a collection of their stories with you\, as well as the story of El Cacaotal\, the first space dedicated to Peruvian cacao and chocolate in Lima\, Peru. \nAmanda Jo Wildey of El Cacaotal will highlight the trials and tribulations of Carmen de Siancas from Scrap & Chocolates\, Alex Gamarra and Dayanna Huamán from Miroshnik\, and Virgilio Garcia\, leader of the Pangoa Cooperative. \nFor this webinar\, 3 Peruvian chocolate makers are sharing their journey with Peru’s unique cacao diversity: \nCarmen de Siancas from Scrap & Chocolates scours her native Piura for different cacaos worthy of a special edition appearance in her nano-batch collection. \nAlex Gamarra and Dayanna Huamán from Miroshnik have elevated the cacao that grows on their family’s farm in Ayacucho from anonymity to chocolate rockstar status. \nVirgilio Garcia leads the flavor development and chocolate-making area of the Pangoa Cooperative to showcase the expertise of its farmer associates\, from tree to bar. \nThe Peruvian chocolates from these chocolate-makers will be available for purchase as an exclusive tasting box edition from El Cacaotal’s website. \nEmpowering Chocopreneurs© Webinar: \nTopic: The Flavors of Peru: Origin Stories from Peruvian Chocolate Makers\nPresenter: Amanda Jo Wildey of El Cacaotal\, Peru\nDate: Saturday\, May 22\, 2021\nTime: 10:00 am – 12:00 pm Atlanta time (GMT-5) \n\n\n	From the archive:
URL:https://www.globalatlanta.com/event/the-flavors-of-peru-origin-stories-from-peruvian-chocolate-makers/
LOCATION:Virtual
CATEGORIES:Food,Trade
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DTSTART;TZID=America/New_York:20210313T100000
DTEND;TZID=America/New_York:20210313T120000
DTSTAMP:20260502T111635
CREATED:20210310T193239Z
LAST-MODIFIED:20210310T193239Z
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SUMMARY:Cocoa Is More Than Chocolate: Innovations in Brazil With Arcelia Gallardo
DESCRIPTION:CocoaTown’s next 2021 Empowering Chocopreneurs© webinar series is Cocoa Is More Than Chocolate: Innovations in Brazil with Arcelia Gallardo. \nAs Chocopreneurs\, they make chocolate from cacao(cocoa) beans. The cacao (cocoa) tree has so much more to offer than just cacao beans. At CocoaTown they call Theobroma Cacao the Tree of Gods – not just the food of the gods – as each and every part of the cacao(cocoa) tree can be used in a myriad of ways. \nCocoaTown is excited to have Arcelia Gallardo present a webinar on Cocoa Is More Than Chocolate: Innovations in Brazil. She will be highlighting some of the products made from cacao(cocoa) trees- from using cacao(cocoa) leaves as packaging to spirits based on cacao(cocoa) pulp. You will learn some of the ways you can expand your business\, increase revenue and be a sustainable company especially if you are in origin countries. If you are not in the origin country\, you can still help the cacao (cocoa) farmers you work with to improve their economic status by giving them the knowledge to use other parts of the cacao(cocoa) trees. \nTime: 10 am – 12 noon Atlanta\, USA Time (GMT-5) \nPresenter:\nArcelia Gallardo \nTo learn more about Arcelia visit:  https://cocoatown.com/blogs/blog/innovations-brazil-arcelia-gallardo \n  \n\n\n	From the archive:
URL:https://www.globalatlanta.com/event/cocoa-is-more-than-chocolate-innovations-in-brazil-with-arcelia-gallardo/
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DTSTART;TZID=America/New_York:20190814T000000
DTEND;TZID=America/New_York:20190816T235959
DTSTAMP:20260502T111635
CREATED:20190430T154453Z
LAST-MODIFIED:20190430T154453Z
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SUMMARY:CocoaTown Bean to Bar Workshop
DESCRIPTION:Do you want to start a Bean to Bar Craft Chocolate business? As a chef\, pastry chef\, or chocolatier do you want to add Bean to Bar chocolates? Do you love “New American Chocolates” and want to know how they are made? If you answered yes to any of the questions above\, this workshop is for you \nCocoaTown’s intensive three day\, hands-on Bean to Bar workshop will cover: \n• Cocoa beans – fermentation\, drying & other post-harvest processes\n• Preparing beans for chocolate – varieties\, quality control & sorting\n• Roasting\n• Cracking\n• Winnowing\n• Grinding\n• Tempering\n• Making bars and other variations\n• Packaging\n• Business plan\n• Marketing\n• Network & learn from international participants – special recipes\, culture etc \n\n\n	From the archive:
URL:https://www.globalatlanta.com/event/cocoatown-bean-to-bar-workshop/
LOCATION:CocoaTown\, 108 Oak St. Suite D\, Roswell\, 30075\, United States
CATEGORIES:Business,Food
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DTSTART;TZID=America/New_York:20180821T190000
DTEND;TZID=America/New_York:20180821T203000
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SUMMARY:Rum & Chocolate Tasting at CocoaTown
DESCRIPTION:Please join  CocoaTown for an exceptionally unique and intimate Rum and Chocolate Tasting guided by Guest Expert\, Darin Sukha\, PhD. \nExcite your senses of taste and smell while having fun with your friends. Dr. Darin will create pairings with bean to bar crafted dark chocolates and very special two rums. He’ll answer your questions and invite you to share your personal favorites. \nPlease RSVP 770-594-3000 or info@cocoatown.com \n\n\n	From the archive:
URL:https://www.globalatlanta.com/event/rum-chocolate-tasting-at-cocoatown/
LOCATION:CocoaTown\, 108 Oak St. Suite D\, Roswell\, 30075\, United States
CATEGORIES:Food,Networking
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