The Origin Chocolate Event

Wednesday the 23th of October was the big day of the Origin Chocolate Event. It was the third edition of the initiative, held again at the Royal Tropical Institute in Amsterdam. From 10.00 to 22.00, fine chocolate was central for all people present! Those who visited the event, met with the world’s most renowned chocolate makers and experts and have experience fine flavour, 100% sustainable chocolate during presentations, tasting sessions and of course at the fine chocolate hall.

The day started with a presentation of Santiago Peralta, not only telling about his chocolate but making it a real tasty experience. After this kick off, Maricel Presilla talked about the history of cocoa and the way chocolate is still produced in Meso - America. The rest of the day, visitors could choose to go either to a presentation, a tasting session or talk to the speakers in the grand chocolate hall. Wine, rum, coffee and tea were all combined with some of the best chocolate in the world. Presentations were held by Felchlin, Friis-Holm, Original Beans, Akesson’s, Marou and AMMA, informing about the fine flavour chocolate making process and the great taste that results from it. Anna Laven and Susanne van der Kooij (both researchers at the Royal Tropical Institute) held a presentation about developments in the fine chocolate sector (the presentation can be found here: http://www.cocoaconnect.org/publication/sustainable-cocoa-matter-taste). After the great program of the day, a chocolate diner was held cooked with award winning chocolate. To end the day, Clay Gordon (founder of thechocolatelife) and Kees Raat (chocolate innovator) prepared an interactive session, discovering flavors and developing even more sense of taste!

It can be said that the day was a great success, with visitors and presenters from all around the world, having one thing in common: love for tasty chocolate!