Fine Chocolate Workshops at Winter Fancy Food Show
The Fine Chocolate Industry Association has announced its program for the workshops to be held at the industry association’s inaugural pavilion at the Specialty Food Association’s Winter Fancy Food Show, which will be held January 19-21, 2020 at San Francisco’s Moscone Center. The program begins on January 19 at 10 a.m. with welcome remarks by Clark Guittard of Guittard Chocolate, which is a sponsor for the event, and Bill Guyton from the association.
The program continues with workshops on “Chocolate and Tea Pairing,” “Impact and Influence of Local Flavor on Bean to Bar Chocolate,” “Heirloom Cacao Preservation Fund: Celebrating Cacao Flavor, Diversity & Farmers that Produce Them” and “Chocolate and Cheese Pairing.”
Then on January 20, the program includes a pastry chef presentation at 10 a.m. by Derek Poirier, L’Ecole Valrhona Pastry Chef for the western USA.
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There’s a full program again on January 21 from 10 a.m. to 3 p.m. that includes welcome remarks by Jean Thompson of Seattle Chocolate; a presentation on “New Trends in Fine Chocolate” by Clark Guittard, Brad Kintzer of TCHO and Matt Caputo of A Priori Distribution; and “Cacao and Tea: Finding the Right Balance,” by Erin Andrews of indi Chocolate. That will be followed by a panel discussion on “Chocolatiers & Chocolate Makers Perspectives: Business Practices, Support & Sourcing from Farmers” moderated by Guyton and including Julie Bolejack of Chocolate for the Spirit, James Le Compte of To’ak Chocolate and Ursula Schnyder of Sweet 55 on the panel.
Kopper’s Chocolate to Debut Seasonal Packaging at Winter Fancy Food Show
Kopper’s Chocolate will introduce a seasonal line showcasing its top selling panned chocolate at the 2020 Winter Fancy Food Show. Kopper’s new seasonal packaging features nine products that will be available throughout 2020. These top selling treats include Robin’s Egg Marshmallows, Ice Cream Maltballs, Speckled Maltballs, Iced Coffee Bites, Key Lime Pie Bites, Pumpkin Spice Almonds, S’mores, Sugar Cookies and Peppermint Twist Bites.
“We are excited to launch our premium panned seasonal favorites,” said David Braverman, General Manager of Kopper’s Chocolate. “We took some of our most popular seasonal bulk items and brought them to life in our fun, snack-sized resealable pouches. These truly are a visual work of art.”
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The products are packaged in 4-ounce resealable pouches and merchandised in caddies for quick display. Each festive bag is packed perfectly for your holiday gift baskets, stockings, or just to keep for yourself.
Olive and Sinclair Puts Southern Flavor in Gourmet Chocolate
By Greg Gonzales
Olive and Sinclair is the first and only bean-to-bar brand in Tennessee, using Fair Trade and organic chocolate from the Dominican Republic, Guatemala, Ecuador and Madagascar. “We’re first and foremost Tennessee’s, and arguably the South’s, first bean-to-bar chocolate company,” said Owner Scott Witherow. While bean-to-bar is nothing new in itself, Witherow’s creative take on chocolate and infusion of Southern-inspired flavors bring something new to the confection world.
Some of these infusions are the result of partnerships and friendships. Allen Benton, Owner of Benton’s Smoky Mountain Country Hams, smokes Olive and Sinclair’s cacao beans that go into the brand’s Smoked Nib Brittle. Some of Witherow’s Kentuckian distiller friends came down to the factory with used bourbon barrels; he aged some cacao in them, and the result was the Bourbon Nib Brittle. Pappy Van Winkle sends some its own barrels to Olive and Sinclair so they can order their own version of the brittle, and local breweries make some flavorful stouts using these Nashville nibs.
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Other creations include Chocuterie ― a small-batch product that looks exactly like dried salumi inside and out, but is actually chocolate made with other ingredients, depending on when it’s made ― and the fresh limited-edition bars.
“When I started on this, I wanted it to sound and feel timeless,” Witherow said, from classic packaging to stone-grinding the chocolate, the name of the company and the flavor of the product. “It’s gone over well for us.”
