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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...

“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...

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...

Flavors of Peru - Empowering Chocopreneurs© Webinar:

In 2012, Peru secured its reputation as a fine cacao destination as the craze for its Piura blanco bean spread across North America and Europe. In the decade since, we have been able to appreciate ...

SheTrades - A Global Resource for Women Entrepreneurs

Are you a woman entrepreneur looking to build a successful business plan? Are you looking to improve or learn new skills? Wish there was an international platform to connect to recourse locally and...

Learning the Ropes of Roasting with Alain d'Aboville

Learning the Ropes of Roasting with Alain d'Aboville There really is no magic formula to determining the best cocoa bean roasting time and temperature across the board because different size beans...

TEMPERmental: A Guide to the Science and Craft of Chocolate Tempering with Amy Coronado an Empowering Chocopreneurs© webinar

Well tempered chocolate is the finishing touch on all your hard work up to that point. It is like the icing on the cake. Tempering gives the snap and shine that visually showcases your creation.Tem...

Cocoa Is More Than Chocolate: Innovations in Brazil With Arcelia Gallardo

We are excited to have Arcelia Gallardo to present a webinar on  Cocoa Is More Than Chocolate: Innovations in Brazil as part of our Empowering Chocopreneurs Webinar series. She will be highlighting...