Guests include:
Brigitte Laliberté , coordinator of the Global Network for Cacao Genetic Resources (CacaoNet) and the Cocoa of Excellence initiative designed to award farmers for growing quality cocoa, on the diversity people, places and processes in chocolate.
Peter Schieberle , food chemist at Munich Technical University and director of the German Research Center for Food Chemistry, on the 600 flavor compounds in chocolate and how a small percentage of them come together to actually create the aroma we adore.
Eagranie Yuh , Vancouver-based chocolate educator and author of The Chocolate Tasting Kit , on dominant flavors in chocolate and how to best discover them.
