The Academy of Chocolate held its first conference on 8th October at the Royal Automobile Club on Pall Mall. The day was a great success with a diverse blend of people from across all areas of the ‘fine’ chocolate world including chocolatiers, pastry chefs, chocolate makers and industry professionals.

Craig Sams, founder of Green & Blacks launched the proceedings with a fascinating talk on the foundation and basis of cacao. Tony Lass, an expert in agronomy of cacao was next, talking about cacao farmers and how 95% of cacao is produced by smallholders on family farms. Tony also covered cacao as a commodity. Richard Perks from Mintel covered the worth of the industry, in the UK and around Europe mentioning that the premium end of the market is the fastest growing sector. Sophi Tranchell from Divine talked about Fairtrade and Divine’s work to support their cacao farmers in Ghana. Lynn Cunningham from Hotel Chocolat talked about their work in St Lucia on Rabot Estate.

The afternoon’s talks moved onto the final product with chocolate tastings and talks on running a chocolate business. Highlights included a chocolate and wine tasting with Sarah Jane Evans and Sara Jayne Stanes; Tastemakers - a seminar on creating flavour combinations with Chantal Coady from Rococo; Keith Hurdman from Thorntons and Paul a Young all talking about their experiences; sharing their knowledge and sampling some of their creations. Dr Baukje de Roos from the University of Aberdeen talked about the health benefits of chocolate and how her study over the past year has proved that chocolate is indeed good for us, particularly for our hearts. William Curley demonstrated creating chocolates and desserts. Martin Christy’s Travellers Tales: visiting plantations around the world. Duffy Sheardown hosted a tasting, demonstrating how different conching times significantly affect the taste of chocolate. The day finished with Angus Thirlwell of Hotel Chocolat and Anne Weyns of Artisan du Chocolat talking on commercial without compromise and their experiences running a successful chocolate business ‘without compromise’.

Sara Jayne Stanes, Chairman of the Aoc, who also chaired the day’s Conference, commented that “the day produced some highly intelligent insights into the workings of the chocolate industry from bean to bar as a commodity to farming, production, raw creative talent, tasting and a great deal of passion. The feedback has been overwhelmingly in favour of a second Conference next year” Sara Jayne added: Huge thanks to the organising committee Kate Johns, Marie Pierre Moine and Angus Thirlwell; and of course to the Mexican Ministry of Tourism; Quinta do Noval; and the RAC for their support”.


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Angus Thirlwell, Hotel Chocolat
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Keith Hurdman, Thorntons and Paul a Young
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Chantal Coady, Rococo
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William Curley
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Sophi Tranchell, Divine Chocolate
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Craig Sams, Green & Blacks