blog
Meet the Presenter Beanstalkr creator Steph Ericjoy
How Customer-Led Conversations Can Drive Change Steph is a chocolate eater by night and a corporate investigator by day. With a career dedicated to analysis, finding the root causes of issues a...
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How Customer-Led Conversations Can Drive Change
An Empowering Chocopreneurs Webinar Convincing consumers to choose ethically sourced, well-made chocolate takes strategy—especially with Big Chocolate’s extensive reach. While industry efforts driv...
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Meet the Presenter Albertus Eskes
Minimal or Zero Cocoa Fermentation for Increased Taste and Health Revealed Albertus Eskes is a distinguished cocoa researcher and consultant with a remarkable career spanning over four decades. As...
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Minimal or Zero Cocoa Fermentation for Increased Taste and Health Revealed
An Empowering Chocopreneurs Webinar Join us for a groundbreaking presentation by Albertus Eskes, as he details how zero and little fermentation techniques can revolutionize cocoa processing. This m...
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Chocopreneurs Networking Event
Wrap Up the Year by Exploring the Full Potential of Cacao The end of the year is the perfect time to reflect, connect, and prepare for the opportunities ahead. Join us for an interactive session i...
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From Passion to Profit: How to Start a Successful Craft Chocolate Business
An Empowering Chocopreneurs Webinar Join us for an empowering webinar titled “From Passion to Profit: How to Start a Successful Craft Chocolate Business” with Ricardo Trillos, The Choconnector. Wit...
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Meet Chef Stephen Durfee Creating Community through Chocolate Experiences Stephen Durfee is the Director of Chocolate Curriculum for Dandelion Chocolate in San Francisco, where he works with the Ed...
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Creating Community through Chocolate Experiences
From factory tours and chocolate-making classes to live cooking demonstrations, storytelling events, and creative pairings, Chef Durfee will share insights into how these experiences strengthen cus...
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The Impact of Real Traceability on Cocoa Quality Biologist Dr. Silke Elwers started working with cocoa in 1998 at the University of Hamburg where she researched cocoa compounds relevant to flavour...
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Estelle Tracy is an award-winning food writer and chocolate sommelier based in the Philadelphia area. Originally from France, she discovered the bean-to-bar movement in 2015 when she reviewed 37 ch...
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