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M is for molinillo! Congratulations to the team of Arteollin Alonso for this feature in the The Wall Street Journal. We're honored to support the sharing of their molinillos outside of Mexico. Learn more about our partnership and place your orders here.
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Updates on our recent activities, upcoming courses, and more
A brief summary of our important announcements and recent activities follows. You will also find suggestions of good reads, listens, tastes, events, and opportunities below.
Happy new year! While reflecting on the past year at the Fine Cacao and Chocolate Institute, we are grateful for all that 2019 brought. We were able to form and foster new partnerships around the world, challenging us to learn and adapt. We collaborated with a number of organizations to offer and expand our cacao quality education, including Dengo Chocolate, Chocoa, International Executive Service Corps and USDA's Programa Exporta Calidad, Universidad San Francisco de Quito and Conexión Chocolate, Visionary Arts and green bean to bar, and Bluekoff and Kasetsart University. We presented our ongoing research at dozens of lectures, tastings, and discussions for consumers and professionals at venues as varied as Harvard University, the Culinary Institute of America, Elmendorf Baking Supplies and Cafe, and MUCHO Chocolate Museum. We also successfully broadened the scope of our signature events -- the New England Chocolate Festival tripled in size and The Chocolate Conservatory traveled to Paris with the support of European Business School.
At a time of heightened inequality and political fracturing, we remain dedicated to our mission to educate, research, and build community. Thank you to our incredible team and our beloved community for your support and inspiration in 2019. We have many exciting programs already lined up for the new year and hope to see you soon. May 2020 bring us all more learning, justice, and peace.
Recent events
- Cacao Grader Intensive classes, Tokyo and Bangkok: From November 29-December 1, we hosted a course in Tokyo, Japan, with supporting partner Visionary Arts and green bean to bar chocolate. We also hosted a course in Bangkok, Thailand, from December 6-8, with supporting partners Kasetsart University and Bluekoff.
- Tasting Night, Tokyo: We were honored to host a tasting night on Mexican chocolate traditions on December 2 in in Tokyo at green bean to bar chocolate.
- Discussion, Bangkok: We enjoyed the opportunity to participate in a discussion with pastry chefs, chocolate makers, and cacao farmers on December 5 in Bangkok at Kad Kokoa.
Upcoming events
- Peruvian chocolate and coffee, Cambridge: We are excited to host AJ Wildey of Lima's El Cacaotal for an interactive tasting event featuring Peruvian chocolate and coffee on Thursday, January 16, from 6-7:30pm, at Harvard University. See our social media posts later this week for details.
- Cacao Grader Intensive course, San Francisco: From March 3-5, 2020, we will host an English-language course in San Francisco, California, USA, with supporting partner Dandelion Chocolate. To register for the San Francisco course see here. Come for the class, stay for FCIA Elevate Chocolate and the Craft Chocolate Experience!
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Cacao growing near Chiang Mai, Thailand.
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What we're reading
Tip: Interested to read an academic article but find that it is behind a paywall? There are several options that can support your access for free:
- Determine whether the article is available on Unpaywall or in a library near you through Worldcat.
- Use Open Access Button to search for the article in free repositories online or begin a process of formally requesting that the author post the article online.
- Email the primary contact author from the article directly and respectfully request that they share the article with you. Most academics will be very pleased by your interest.
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What we're listening to/watching
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"Volcanic single origin" Kit Kats on display at Tokyo's Kit Kat Chocolatory store.
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Upcoming fine cacao and chocolate events
See our community events calendar for more.
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Opportunities
- Analista de datos e inteligencia de negocios, Casa Luker, Colombia
- Cafe Manager, indi chocolate, Washington, USA
- Chocolate Sales Advisor, Beacon Hill Chocolates, Massachusetts, USA
- Chocolatier, Gabriel Kreuther, New York, USA
- Chocolatier, Stick With Me Sweets, New York, USA
- Customer Service Manager, AlterEco, California, USA
- Retail Business Manager, Willie's Cacao, United Kingdom
- Retail Sales Associate and Tour Guide, Lake Champlain Chocolates, Vermont, USA
- Various positions, Auro Chocolate, Philippines
- Various positions, Dandelion Chocolate, California, USA
- Various positions, Ducasse Paris, France
- Various positions, Escazu Chocolates, North Carolina, USA
- Various positions, French Broad Chocolate, North Carolina, USA
- Various positions, Fruition Chocolate, New York, USA
- Various positions, Hotel Chocolat, United Kingdom
- Various positions, Jacques Torres Chocolate, New York, USA
- Various positions, Kreuther Handcrafted Chocolate, New York, USA
- Various positions, L.A. Burdick Chocolate, Massachusetts, USA
- Various positions, Puratos, Belgium
- Various positions, Recchiuti Confections, California, USA
- Various positions, Taza Chocolate, Massachusetts, USA
- Various positions, Theo Chocolate, Washington, USA
- Various positions, Tony's Chocolonely, Germany and Netherlands
- Various positions, VALRHONA, France
- Various positions, Winans Chocolates and Coffees, Ohio, USA
- Various positions, World Cocoa Foundation, Washington, DC, USA
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Thanks for reading our newsletter! Have a suggestion for future content? As always, we invite you to be in touch; email contact@chocolateinstitute.org and someone from our team will respond to you as soon as possible.
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