Northwest Chocolate Festival

The Northwest Chocolate Festival gathers artisan chocolate makers from around the world on Seattle’s Pier 66 on Nov. 5-6 to present some of the world’s top education workshops, chocolate exhibitors and indulgent chocolate tastes.

Admission prices start at $30 to attend one of North America’s top showcases for chocolate during the past 14 years. Exhibitors will delight the senses of attendees with milk chocolate, dark chocolate, inclusion bars, decadent desserts, truffles, bonbons, molten chocolate cakes, and caramels – all made by hand with the finest ingredients.

Saturday, Nov. 5

Cacao & Chocolate Stories Stage
11:00am • Craft Chocolate: A Brief History
12:00pm • The Criollo Cacao Project
1:00pm • Syntropic Agroforestry: A Regenerative Approach to Cacao Farming
2:00pm • Building a Sustainable Chocolate Company
3:00pm • Cacao Agroforestry to Restore Biodiversity
4:00pm • You Can Be a Chocolate Maker: Bean to Bar Technology For Home

Cocoa Keynote Stage
11:00am • The Fine Chocolate Glossary Project
12:00pm • Storytelling Through Chocolates: How To Sell Your Story
1:00pm • Co-operative Models in Chocolate: How Democratically-Organized Farmer, Manufacture and Consumer Co-ops Operate In The Chocolate Supply Chain
2:00pm • When You Want To Change The World: A Brief Guide To Social Change In Chocolate
3:00pm • Keynote Panel: A New Trajectory for Artisan Chocolate

Pro Series Stage
11:00am • Aged Chocolate: Let’s Discuss the Benefits and Effects of Aging Craft Chocolate
12:00pm • Cocoa Roasting for Chocolate Flavor
1:00pm • Stories from the Field: Uncommon’s Partners Share Their Experiences of the Last Few Years
2:00pm • Peruvian Cacao Diversity, History, and Farming Challenges
3:00pm • Cauca: Reviving A New Colombian Origin For Cacao
4:00pm • Transparency in Cacao Origin Relationships: 2022 Trend Report

Valrhona Kitchen Stage
11:00am • Elegant Plated Dessert
12:00pm • Hot Chocolate Bombs with Homemade Marshmallows
1:00pm • This Is Not A Truffle: Brigadeiros
2:00pm • Ganache Formulation with Two-Ingredient Chocolate
3:00pm • Taste Fresh Cacao from The Pod!
4:00pm • Polycarbonate Molding for Confections

Sunday, Nov. 6
Cacao & Chocolate Stories Stage
12:00pm • Skin Deep : The Benefits of Hemp Oil and Cocoa Butter on the Skin
1:00pm • Craft Chocolate: A Brief History
2:00pm • The New Chocolate Revolution
3:00pm • An Introduction of Australian Bean to Bar Chocolate

Cocoa Keynote Stage
12:00pm • Let’s Taste Some Bad Chocolate: How Good Cacao Can Make Bad Chocolate
1:00pm • Soil To Seed and The Microbes That Guide Us: Developing A Whole Systems Approach To Cacao Quality
2:00pm • How to Develop High Quality Products for Artisan Chocolate
3:00pm • Seattle’s Savory Side of Chocolate

Pro Series Stage
12:00pm • Bring Out the Nuance of Asian Cocoa Flavor Using Hainan Cacao
1:00pm • Establishing a Bean to Bar Chocolate Brand in Japan
2:00pm • Before The Farm Gate: A Deeper Look At The Challenges and Impacts At Origin Of Producing Specialty Cacao.
3:00pm • You Can Be a Chocolate Maker: Bean to Bar Technology For Home

Valrhona Kitchen Stage
12:00pm • Hot Chocolate Bombs with Homemade Marshmallows
1:00pm • Ganache Formulation with Two-Ingredient Chocolate
2:00pm • Fancy Dipping & Finishing for Confections
3:00pm • Taste Fresh Cacao from The Pod!