I had a fantastic time at the FCIA event in NYC today. Of course I got to say hello to Clay and chit chat a little. Gary Guittard's workshop was very good and and an amazing chance to hear from someone who has known chocolate since birth. He had four origin samples which had either none or over fermentation. The no fermentation was Haitian and was interesting to taste being my connections to Dominican cacao both fermented and unfermented. Being around and listening to Maricel Presilla is always fun. Finally met the Raaka, Equal Exchange, and Fruitian chocolate people I have always wanted to contact. Also Alex Whitmore from Taza was a very pleasant person to talk with. My friend Roni Sue with Moho was there. Daniel from Atlantic Cacao was also a pleasant surprise to meet, and to see and taste the different origin beans he had at his table. Pam, Mary Jo, Lisa and Tracy did a nice job once again and hopefully someday I can attend a San Francisco event.
updated by @thomas-forbes: 12/13/24 12:16:07
