Curated and hosted by:
We have 2 exciting concurrent streams to choose from this year!
EDUCATIONAL STREAM - Novella Room
10:30 AM - 11.15 AM
Exploring Colombia’s Award-Winning Cacao and Chocolate
Cesar Aguilar, Cacaitos
Drawing on over a decade in the cacao industry, César showcases the extraordinary diversity of Colombian cacao, with a focus on indigenous varietals from the Orinoco and Amazon basins. His chocolates are crafted with just two ingredients - cacao and a touch of sugarcane - each bar highlighting the unique character of a single varietal, much like grape selection in wine. For those who love chocolate, this is a rare opportunity to hear from Cesar’s singular perspective as both a cacao supplier and maker, and taste these unique bars.
EXCLUSIVE! César will also be introducing and auctioning off several International Chocolate Award-winning Colombian chocolate and cacao products that have never been seen before in Canada. Don't miss out the chance to be part of this unique experience!
11:30 AM - 12.15 PM
The Science of Chocolate - Talk & Taste
Dr. Fernanda Peyronel, University of Guelph
Dr. Fernanda Peyronel holds an MSc. in Physics and a Ph.D. in Food Science. She works at the University of Guelph in the Food Science Department. Her research focus is the structure and aromas of dark chocolate made with cacao beans from different origins. She favors the technique of X-rays when it comes to studying the structure, although microscopy is also an important technique. She is also interested in the circular economy regarding repurposing unavoidable food waste. One example is the repurpose of cacao bean shells. Her talk at the Chocolate Show will focus on chocolate quality based on the texture created at the time of tempering.
12:30 PM - 1.15 PM
The Art of Tempering Chocolate - Live Demo
Kerry Beal, The Chocolate Doctor
Kerry Beal is a chocolatier with over 30 years experience, a family physician, and a proud Canadian entrepreneur. Her interest in the art and science of tempering spurred her to design, manufacture and distribute the EZtemper cocoa butter seed generator. She was a sponsor the World Chocolate Masters in Paris in 2018. When not splattered with chocolate, Kerry works as an emergency room physician and as a lead physician for the Shelter Health Network based in Hamilton, Ontario. Kerry will explain the theory and demonstrate tempering in a couple of different ways - tempering on a slab, tempering by seed and tempering using the EZtemper Cocoa Butter Seed Generator.
1:30 PM - 2.15 PM
Love at First Bite - Chocolate Tasting
Mary Luz Mejia
Just in time for Valentine’s Day, fall head over heels for fine chocolate. Join Mary Luz Mejia, Canada’s first IICCT Level III Chocolate Taster (think of her as a chocolate sommelier), as she guides you through three award-winning Canadian bean-to-bar chocolates crafted to delight your sweetheart (or yourself). Taste, learn, and discover what “bean-to-bar” means and why it's the more sustainable choice, one exquisite bite at a time.
Photo Credit: Kyla Zanardi
2:30 PM - 3.15 PM
Making Chocolate at Origin in Jamaica - Special Panel
Nick Davis, OneOneCacao and Wouter Tjeertes, Pure Chocolate
Join this special virtual panel with Jamaican chocolate makers Nick Davis of OneOne Cacao and Wouter Tjeertes of Pure Chocolate for a closer look at what it means to make chocolate where cacao is grown. From farm to bar, they will share the reality and rewards of producing chocolate at the source.
EXCLUSIVE! Attendees will have a unique chance to taste these Jamaican-made bars, which are rarely sold in Toronto.
MAKERS TASTING STREAM - Breton Hall (first floor)
11:00 AM - 11.45 AM
From Farmers to Makers: The Power of Partnership in Bean to Bar Chocolate
Taylor Kennedy, Sirene Chocolate
Join Sirene Chocolate and cacao sourcer Roy Fraatz for a taste and talk on the power of long-term relationships in craft chocolate. For over a decade, Roy has supplied Sirene with cacao from Lachua, Guatemala - creating a bar that marked the first time Guatemalan cacao was recognized with an International Chocolate Award. Together, they have since developed several popular bars using the same beans, each incorporating spices and flavors native to the region and its farming communities. You won't hear this elsewhere — enjoy an inside look at a collaboration normally experienced only behind the scenes.
12:00 PM - 12.45 PM
Mindful Chocolate: A Guided Tasting & Meditation
Frances Grant-Feriancek, Evertide Chocolate
Join Frances Grant-Feriancek founder of Evertide Chocolate Maker for a session of gentle relaxation and mindful chocolate tasting. A guided sensory experience combining a short, accessible meditation with chocolate tasting. Take a moment to slow down and reconnect with your breath, creating a sense of calm in both mind and body. Explore the world of bean to bar crafted chocolate, where the unique and inherent tasting notes of our cacao bean varietals are celebrated.
1:00 PM - 1.45 AM
Chocolate Art: The Magic of Craft Chocolate Making
Ken Finkelstein, Roxys Chocolate
Crazy bananas dedicated to lighting up our world with decadent and healthy chocolate, join Ken Finkelstein, co-founder of Roxy's Chocolate, based on Vancouver Island, as he walks you through the art of chocolate making, with tasting samples along the way. Learn how craft chocolate makers roast cocoa beans to bring out mouth watering flavours; refine ingredients until taste and texture is just right; and all the steps in between. Ken will explain why Roxy's uses only 3 primary ingredients, no additives/preservatives, and how using only the highest quality, and locally sourced, ingredients results in mouthwatering, oh-my-goodness, delicious chocolate!
2:00 PM - 2.45 PM
From Bean to Jar & Bean to Bar: Discover Allo Simonne Through Chocolate & Spread Tastings
Quentin Ryckaert, Allo Simone
Discover the story behind Allo Simonne, a Montreal-based craft chocolate brand that has built a diversified portfolio of premium chocolate bars and gourmet spreads. Quentin, co-founder of Allo Simonne, will be delighted to introduce you to the brand’s universe and share the journey behind its growth and creative approach. Most importantly, participants will enjoy guided tastings of Allo Simonne’s signature chocolates and world-class spreads, highlighting texture, flavor balance, and ingredient integrity.
3:00 PM - 3.45 PM
Rooted in Place: Crafting Canadian Flavours in Chocolate
Dawn Nita, DWN Chocolate
Merging cacao with local Canadian ingredients has been at the heart of DWN Craft Chocolatier from day one. Founder and chief chocolatier Dawn Nita pairs deep chocolate-making knowledge with a culinary career rooted in seasonal, intentional sourcing. As DWN celebrates five years, Dawn invites you on a tasting journey through the forest to explore how Canadian ingredients can shape flavour or stand out on their own. She will discuss chocolate- and confection-making techniques that showcase how creativity thrives within the boundaries of cacao.