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Cacao Ceremony

Have you heard the term ‘cacao ceremony’ and wondered what it’s all about? What is the purpose of the ceremony?As makers, producers and manufactures we are working with chocolate but do we really g...

Working With A Distributor For Your Chocolate By Valerie Beck

Join Valerie Beck, Founder of Chocolate Uplift, called the Chocolate Auntie as she takes us through the ins and outs of finding the right distributor and building a relationship that works for you ...

Meet Dustin Cornett

Dustin & his wife Mai started their journey into the world of chocolate when they discovered Dustin’s grandmother’s old bonbon recipes. They wanted to add their own special touch to her amazing...

Cocoa is More Than Chocolate - Improving Income with Chocolat Inn & Cafe

Join Dustin Cornett, chocolate maker, co-owner and operator of the Chocolat Inn & Café, as he shares how to have a bean to bar chocolate business in a small town and still survive.  He will dis...

Meet Nisao Ogata

Nisao Ogata has conducted research mainly in tropical rain forests in the Neotropics. His main interests are Ethnobotany, systematics, biodiversity, conservation biology, diversified agroforestry s...

“When Money Grew On Trees” - The Ethnobotanic Studies of the Cocoa Tree

“When Money Grew On Trees” is a journey through the past, present and future of the chocolate plant (Theobroma cacao L.).This webinar will cover history of a tree species domesticated in the depths...

From Farm To Chocolate with Ayissi Nyemba CEO & Founder of Emkao Foods

Join Ayissi as she guides us through the struggles and strengths of cacao farming in Cameroon. She will provide helpful information for cacao farmers the world over. She will also share about her c...

Meet Karen Cordon & Christian Martinez

Chocolate maker Christian Martínez is a developer of chocolate based products in the Bean to Bar industry. Chris is a producer of origin chocolates and manufacturer of cocoa derived products for di...

Tempering Tips & Tricks for Tropical Climates 

Do you live in a tropical region? Do you struggle with tempering chocolate properly due to power problems, lack of air conditioned area or other impediments? Want to get some tips, tricks and guide...

Equipment Basics - Keep your ECGC-65A/E Running Forever

Regular maintenance takes less effort and cost, and keeps ECGC-65A/E machines working for ever. Why routine maintenance of equipment is so important?  We want to help you to protect and maximize th...