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Oh, Chocolate Lovers…2011 Dallas Chocolate Conference Schedule Announced

Melted, molded, enrobed, and hand-rolled—Chocolate stands front and center on August 27 at the Addison Conference Centre during the 2011 Dallas Chocolate Conference. Read on for the full schedule:

The conference is an immersive and rewarding event for chocolate lovers with two main components both included with a single ticket purchase: A Showcase of Chocolate and a Chocolate Academy. The Showcase of Chocolate is an exhibition hall where attendees can sample chocolates from the participating chocolatiers and chocolate makers. The price of a ticket is $15 (plus tax) in advance and $20 (including tax) on the day of the Conference and includes ten samples during any one of the four sampling sessions. Sessions are an hour and a half long and start at 11:00 am. Tickets for children include three samples and are available for $5 (plus tax) in advance and $6 (including tax) on the day of the Conference. Attendance will be capped to ensure that attendees are able to interact with the chocolatiers and chocolate makers.

The schedule of classes has been finalized and covers the full spectrum of chocolate—from making it to baking with it. Classes include demonstrations (with samples, of course), lectures, interactive sessions, and panel discussions.

The Chocolate Academy will kick-off at 10:00 AM with the Chocolatiersʼ Roundtable—a free-flowing discussion with all participating chocolatiers. Adrienne Newman (Madame Cocoa) will be the Chocolate Academyʼs mistress of ceremonies. While all classes are included with a ticket purchase, space is limited and is on a first come, first seated basis.

The full schedule is as follows:

jump for the deets:

  • 10:00 am Chocolatiers Roundtable—All Participating Chocolatiers. A free-flowing discussion with all the exhibiting chocolatiers. Learn about each chocolatierʼs inspirations and what makes their chocolates so special. Bring your questions.
  • 11 am to 5 pm Showcase of Chocolate
  • 11 am Chocolate Makerʼs Roundtable—Art Pollard (Founder & Owner, Amano Artisan Chocolate) & Shawn Askinosie (Founder & Owner Askinosie Chocolate) will discuss the finer aspects of creating fine chocolate. Moderated by Clay Gordon (The Chocolate Life)
  • noon Baked Chocolate Desserts—Joe Garza (Executive Pastry Chef of the Adolphus and the French Room) Learn how one of the best pastry chefs in the city at one of the best restaurants in the city creates a unique, chocolaty dessert. (And weʼre not adding in all those bests just because the Adolphus is a sponsor.)
  • 1 pm Everything You Ever Wanted to Know About Chocolate—Clay Gordon (The Chocolate Life) Bring your questions, no matter how complex or silly. Clay Gordon, who literally wrote the book on chocolate (Discover Chocolate, 2007), will certainly have an answer. This was one of the most popular classes at the 2010 Chocolate Conference so arrive early!
  • 2 pm Chocolate Making 101—Shawn Askinosie (founder & owner Askinosie Chocolate) Learn how fine chocolate goes from bean to bar from Shawn Askinosie. From a career as a defense lawyer to an American chocolate innovator to founder of the Chocolate University, Askinosie has lead a life of unique challenges and opportunity. Learn about his newest passions and his unique chocolate creations.
  • 3 pm A Tour of the Chocolate Shop—Kevin Wenzel (Owner, Wiseman House Chocolates) Kevin Wenzel makes delicious chocolates everyday. In this class he offers a peek into the methods and tools he uses. Heʼll discuss the differences between the varied styles of chocolates (molded, enrobed, hand-rolled, barks, toffees) he creates and how he makes them look as good as they taste.
  • 4 pm The Mystique of Chocolate Plastique—Michele Brown (Pastry Professor, Collin College & Owner, Michele Brown Baking) Demo will include making the chocolate plastique (modeling chocolate) and using it as a topping for a cake and cupcake. (Weʼre also betting on some tasty samples!) Chef Brown was the 2010 Texas Chefʼs Associationʼs Pastry Chef of the Year.

Call: 972-208-6771


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