Blogs

Check out the photo album from the weekend. [ Note: I am working on a new approach to blogging, which is to put all the photos in an album and to write detailed notes for each photo. Blog entries cover topics not shown in the photos. ]

Featuring well over 50 exhibitors this year from all over the world and representing a wide variety of styles of chocolate and confectionery, Chocolate Unwrapped is the ultimate event on the Chocolate Week calendar each year.

Chocolate Week itself this year comprised over 350 different events that took place all over the UK, making it the most extensive and inclusive chocolate festival in the world. Rather than focusing on getting a small number of exhibitors into a hall and charging people for the privilege of tasting, Chocolate Week showcases the variety of work being done in chocolate in the UK - in their places of business - making it unique among chocolate festivals.

In addition to featuring over 50 exhibitors, there are both demo and tasting programs, and I was in London not only to speak to the Academy of Chocolate on Friday but to give a presentation in the tasting room on Sunday.

Admission to Chocolate Unwrapped is a modest 10 with a widely available discount coupon, ensuring a steady stream of visitors that - fortunately - did not at any time feel overwhelming. The location, the new home of the London Film Museum, is right around the corner from Covent Garden and a short walk from the Savoy Hotel.

One of the things that impressed me about Chocolate Unwrapped - which has matured immensely from it's start in 2008 - is its diversity an inclusiveness. There are chocolatiers and chocolate makers from all over Europe and beyond not just the UK and they range from established mainstream companies (both national and international) to small startups. This year included a trio of companies from Italy, one from Spain, two from the Caribbean, one from Denmark, one from Nigeria, one from Madagascar, and even one from the US and the speaker roster in the demo and tasting program is also diverse.

What's also amazing is the quality brands that are attracted with stand that are not just managed by sales staff but by the chocolatiers and confectioners themselves. So not only is there the opportunity to sample and purchase chocolate, but also to talk directly to the people who make what you're tasting, gaining some pretty deep insight into the passion that drives them to do what they do.

I have said before that I think London has the most dynamic chocolate scene on the planet: it certainly overshadows anything New York has to offer. I was impressed with what I saw at the NW Chocolate Festival and I think that the show might grow to rival Chocolate Unwrapped eventually , especially because of its focus on putting together an extensive and very high-quality educational program. But Seattle does not have easy access to the broad spectrum of producers that London has.

I think, in part, that Chocolate Week has played an important part of this perception of the London chocolate scene, along with the commitment of some key companies and people, which include members of the Academy of Chocolate.

I definitely enjoyed my four days here in London and the two days at Chocolate Unwrapped, and on one hand I will be sad to leave in the morning, though I am very much looking forward to traveling to Amsterdam tomorrow - my first time there - and participating in the Origin Chocolate conference on Tuesday and Wednesday. Many of the people I spent time with here in London will be in Amsterdam (and at least three of them were in Seattle, too!), and I am looking forward to meeting in person people I have known of for some time but have never met in person.

My next blog entry will be from Amsterdam. My luggage is getting heavier, not lighter, each day. I now have about 2.5 kilos more chocolate than I started out my trip with.

Friday dawned just as many days do in London, chill and damp.

Still, I am in London where it is warmer than New York, and by the time I make my way from the Sloane Square tube stop to Piccadilly and make my way to the Royal Automobile Club (venue for the Second Academy of Chocolate conference) the sun is shining and I am very much looking forward to the day even though I was too rushed to have coffee before leaving my hotel

The first thing you'll notice when walking into the RAC is that it's not like walking into a AAA office in the States! There is history here and the building shows this history in a very British way. Not only that, but we were informed the previous night that proper attire (jacket and tie, no sneakers) would be required in order to gain entry. I wavered at the last minute about bringing a tie and ended up not bringing one. In the end, however, it turned out to be a non-issue and I was admitted without being questioned about my attire.

There is no equivalent to the Academy of Chocolate in the US. The AoC is a small non-profit organization founded with the mission of promoting fine chocolate. And it has a patron, Michel Roux, OBE.

The conference was well attended - I estimate that there were over 100 people in the room, including a large number of students. Attendance was international, drawing people from Europe, the US, Caribbean, and Central and South America. What excited me most was the company I was in. Tony Lass and Robin Dand were on the panel starting the day off, the speaker roster did not diminish in quality as the day went on, and there were notable attendees who were not speakers. The group at my table included Duffy Sheardown (of Duffy's Chocolate) and Chantal Coady, founder of Rococo.

Issues Facing the Industry

The first session was on the topic of issues facing the industry, and featured Robin Dand and Tony Lass (representing the International Cocoa Initiative), with Freek van der Knaap of Barry Callebaut. The session set a framework for the rest of the day.

As the author of The International Cocoa Trade , Robin talked about the divide between the producer (who for the most part does not consume chocolate) and the consumer (who does not produce chocolate), as well as the market mechanisms underlying pricing, in particularly the difference between the formal market (which encompasses most of the bulk cocoa and is the basis of the commodity price) and informal market (which encompasses all direct trade, is private, and for which the participants, prices, and volumes are not known). I have a copy of the first edition of Dand's book, and I found his presentation to provide some insight into areas that I still had an incomplete understanding of, particularly how and where prices get set.

Tony Lass then followed by presenting an official Powerpoint produced by ICI on the subject of child labor and forced labor in West Africa, which he prefaced in a way that suggested that he did not agree with all of what was contained in the presentation. It was a very diplomatic presentation which included one of the best and most nuanced discussions of what constitutes child labor and what does not that I have heard. There is a tendency to focus on the most sensationalist aspects of child labor in cocoa, ignoring the fact that the problem is not solely found in the cocoa and chocolate industries. While any form of forced and dangerous labor is a bad thing, the underlying causes are not as simplistic as many would make them out to be, and the solutions are even more complex ... and not limited to cocoa and chocolate. The industry has a hand in perpetuating the problem by not addressing it in a meaningful way, but they can only be a partner in the solution, not the sole cause or cure.

Frank van der Kneep then followed with a presentation on key market drivers and trends, including some news about Barry Callebaut's efforts in creating high-flavanol chocolate and getting EFSA (European Food Safety Agency) approval to make a health benefit claim for same. Certainly, the health benefits of cacao and chocolate are key drivers and trends for chocolate makers and consumers, but I don't know that it's an issue of the same import as child labor.

Cocoa, Cocoa Genetics, and Cocoa Growing

The second panel was on the topics of cocoa genetics and cocoa growing, and featured Craig Sams (founder of Green and Black's), Frank Homann (founder of Xoco), and Santiago Peralta (founder of Pacari). Craig did not speak about cocoa genetics directly, but about the history of Green and Black's, about some of the chemical composition of cocoa, and about compounds called vallinoids, which are found in chocolate and play a role in our perception of chocolate (and other) flavors. Frank Homann talked about Xoco's work in identifying, propagating, and processing interesting strains of "heirloom" beans. The main points of the talk were that science has not identified the genes or gene complexes associated with flavor, and that even minor variations in cacao phenotypes (the visual characteristics of a pod, for example) can signal huge differences in chemical makeup which would lead to very different post-harvest processing requirements. The corollary is that when a fermentation pile includes a broad mix of pod phenotypes, sub-optimal fermentation for the majority of means will occur. Santiago Peralta talked about Pacari's work in Ecuador, most specifically about their experiences with biodynamic farming, which has resulted in dramatic increases in production and yield as well as improvements in the flavor of the beans being grown. There was also group discussion about the influences of the environmental aspects of terroir on taste, with surprising disagreement among the panel about the contribution of terroir to taste.

Traceability

After a break to fortify ourselves with coffee, tea, and hot chocolate, the next panel tackled the issue of traceability in the supply chain. Panelists were Tony Lass, Bertil Akesson (Akesson's), and Mott Green (Grenada Chocolate Company). Tony's presentation covered the complexities of the modern supply chain for large multinational companies, as well as revealing some absurdities that exist that are not well known. For example, in Ghana, the cocoa board has a system in place for identifying the specific origin (down to the farm) of beans that includes sealing sacks under the watch of an examiner and uniquely identifying each sack, a process that buyers pay for. However, at the port, the bags are opened and commingled in containers of multiple tons thereby losing their traceability to the farm. Mott Green operates what might be the shortest supply chain in the world, operating a chocolate company in-country where the growers contribute beans to the cooperative, are paid for the beans, and receive a share in the profits of the sale of the chocolate made from those beans. GCC's 2012 Fair Transport experience shortened the supply chain to the consumer by delivering finished chocolate, by sailboat, directly to GCC's distributor in London, and every bar on that boat was identified with a sticker so that consumers can immediately identify those products. Bertil straddles the middle ground, as a plantation owner (in the lower Sambirano valley in Madagascar) who sells beans to many fine chocolate makers as well as having chocolate made for his own brand by Pralus. For fine chocolate makers, a purchase through Akesson means they have a short, traceable, supply chain because of the lack of intermediaries who might adulterate the supply.

Sensory Session and Tasting

The panel on tasting was moderated by Sarah Jane Evans (one of the very small number of people who hold the Master of Wine certification) and including Damian Allsop, William Curley, and Claire Clarke. A plate of four different chocolates was set at each table - all made with beans from Madagascar. The format was for everyone in the room to taste one of the chocolates, with the panelists providing their impressions followed by feedback from the room. The four chocolates cames from Cluizel, Valrhona (Manjari), Felchlin, and Amedei. Not surprisingly, all were complete different and some did not have the "typical" profile of Madagascan beans. (Bertil expanded on the genetics/terroir discussion from the earlier panel saying that there were major differences in taste - from the same rough genotypes - between beans grown in the upper Sambirano Valley and beans grown in the lower Sambirano Valley, in his experience, which accounts for part of the difference in taste -- beans from the lower Sambirano Valley exhibit more of the bright citrus/tropical fruit acidity typically associated with Madagascan beans.) For me, Damian Allsop's description of the Manjari was most evocative, speaking to his deep familiarity with the chocolate. For other chocolates that he was not as familiar with, the length and detail in the description paled in comparison. It's quite interesting the role memory plays in our perception - and articulation - of a chocolate (or indeed any other food or beverage).

The end of this panel signaled time for lunch, also a time to mingle and network.

Growing Pains: Scaling Up

The first panel after lunch was composed of a quintet of confectioners, Amelia Rope, Claire Burnet, Paul A Young, Claire Gallagher, and Angus Thirwell, on the topic of growing pains and scaling up. This panel ended up talking more about the core elements of brand identity of each company and how they contribute to the kinds of decisions that need to get made as growth occurs and less about specifics of scaling. All of the panelists agreed that money, space, and staffing issues are key to managing growth successfully, and that the particulars of location and other factors will influence the problems that crop up as well as the solutions to those problems.

The Future of The Chocolate Market

The topic for the final panel of the day was the future of the chocolate market. Moderated by Chantal Coady, the panel consisted of Chloe Doutre-Roussel, Yolande Stanley (an educator at Westminster Kingsway college), and myself. Chantal started off by providing a framework for thinking about the future. Chloe's topic was Brasil, and she covered the recent history of Brasil (it's change from being a major producer in the 1980s to just beginning to recover now, 30 years later) as well painting a picture of the current cacao culture in Brasil, which might be one of the most dynamic in the world. There is a great deal of work on the farm level (much of it done by people who are losing money on the cocoa and are being supported by other business interests), as well as in the design and manufacturing of small-scale machinery, and a can-do attitude towards improving production. While not at former levels, Brasil is now one of the top five producers in the world, and determined to grow. Yolande Stanley talked about education, and more specifically the program at Westminster Kingsway, working to train the next generation of chocolatiers and pastry chefs. In addition to having a formal program working in chocolate (and not just working with chocolate as a part of pastry, which is more common), they are also installing a bean-to-bar chocolate lab and will be teaching the processes involved to interested students as a foundation for their more conventional course of study in chocolate. This is a move I think other programs should follow, as knowledge of ingredients is key to using them. Working only with finished chocolate actually does pastry and baking students a disservice and does not treat the ingredient with the same level of interest as, say, flour, eggs, or many dairy ingredients.

I was in the enviable position of being the last speaker of the day, with the topic, "The future of chocolate on a global scale" (no small topic). I worried about this topic a lot in the week running up to the conference, and made a series of sets of talking points with which to deliver my talk. When I realized I was going last, I stuffed my notes in my bag and concentrated on what the rest of the presenters had to say, determined to create a closing narrative that tied together key points made throughout the day by the other speakers, followed by a call to action to the participants.

Robin Dand started out the day by talking about the two worlds of producers and consumers. I extended that analogy to other gourmet foods; that the divide between the two worlds was a result, in part, of the physical distance separating them. In most other gourmet foods, the finished product is made within a few miles of where the major ingredient is grown, whereas most fine chocolate is made thousands of miles away from where the cacao is grown. By extension, the concept of terroir must be extended to include post-harvest processing techniques unique to each producing region.

The second point I made was to talk about the fundamental conflict of interest that public corporations have. Their primary purpose is to maximize shareholder return. One way to do that is to make sure that raw materials prices are as low as possible. Thus the chocolate and cocoa industry is not truly interested in helping farmers as that would increase the cost of raw materials. They use NGOs cynically to show that they are addressing the problem (i.e., making consumers pay to "fix" the problem they created and perpetuate) while at the same time engaging in practices that ensure that no substantive changes occur.

The third point I made is that the pricing dynamics of chocolate are different from other gourmet foods, in part because chocolate does not improve with age, there is no collector market for chocolate, and that chocolate is too cheap, on average, to support "serious" education and criticism by people who can earn a good living solely by educating people about chocolate and rating and reviewing chocolate like wine, beer, and other gourmet foods.

After making these observations, I issued a series of calls to action to the group, challenging us to actually do something when we left the room and not let the energy dissipate. In other words, how was the information shared during the course of the day going to be used to effect change in the cocoa and chocolate markets.

The first call to action was to work on expanding the PDO (protected designation of origin) system (aka, AOC, DOC) to cacao. Every cocoa producing country should develop a working system of naming to identify growing areas and protecting the use of those names. At the moment, there are only a small handful of protected names, the most famous of which is Chuao.

The second call to action was the creation of a formal training program in chocolate connoisseurship and education, perhaps not as extensive as a Master of Wine, but leading to an internationally-recognized certificate. This should be accompanied by a standard chocolate judging protocol for competitions. In order to support the certification process I pointed out that it was not useful unless it also conferred an economic benefit (that is, people could make money by earning one). I used the metaphor of the $100 bar of chocolate to try to get this across. One of the reasons why there are Masters of Wine is that there are $5000 bottles of wine. If all there was was jug Chablis and $3 bottles there would be no economic need for sommeliers. However, because there are very expensive wines, there is the need for people to understand and educate people about them. Chocolate won't be able to support a generation of professional "chocolate sommeliers" until there are very expensive chocolates that are not novelties.

Finally, I suggested that there is a need to adopt a working definition of sustainability. What does "sustainable cocoa" actually mean? Over the past year I have been trying to articulate one and presented my thinking to the group, a definition with three pillars:

Environmental sustainability means that the trees, and their supporting and dependent ecosystems will be around in 100 years.

Economic sustainability means that there will be people who see cocoa farming as a viable way to make a living and support their families in 100 years.

Social sustainability means that the communities in which the farmers live will be around, viable, and dynamic 100 years from now.

Underlying the above three points - and this is a point that was made in the movie Nothing Like Chocolate about Mott Green and the Grenada Chocolate Company is there has be a sense of fairness, equity, and balance in the system. The farmer, the chocolate maker, and the chocolate consumer must all feel that they are being treated fairly and that one partner in the chain is not taking unfair advantage of them. If there is inequity in the system, it cannot be truly sustainable.

Direct Cocoa

Afterwards, a small group of us went to a nearby pub for a drink before attending an event announcing the launch of a new initiative, Direct Cacao, which seeks to create an alternative to existing fairtrade systems for cocoa and chocolate. It's not exactly clear to me, yet, how this is going to be achieved - and it's something I have been working on for over a year now under the name CocoaAssure. I hope to get a chance to talk at length with Direct Cocoa co-founder Martin Christy of seventypercent.com while we are together in Amsterdam next week. Right now he's busy with Chocolate Unwrapped over the weekend.

Chocolate Unwrapped

I am going to Chocolate Unwrapped tomorrow (Saturday) and Sunday - and will be giving a presentation (tasting) on Sunday. The next blog (which will include pictures) will be after I get back from Chocolate Unwrapped. I may not finish it in London but will on the train to Amsterdam, in which case it will get posted Monday evening.

Hi all....

I was wandering if any panners are making your own glaze? I had a recipe at one time which included corn syrup, sugar, acacia and water but never had any luck with it. I wascuriousas to others experience with similarrecipes...

Also.... how do your recipes compare to a product such as Capol? Are you getting a perfect polish every time? how much time does it take you to polish a batch?

thanks...

Jeremy

As consumers, we are so demanding, sometimes fixated, in knowing where our water, milk, fish, meat, cheese, fruits, spirits, etc, originate. As an example, we are willing to pay $15, 20, 25 or more for a pound of prime beef, excellent fish or cheese as long as we are told of the origin. But when it comes to fine chocolate, people will open up their wallets to the tune of $25, $30, $40, $50, or $60 per pound at well-known chocolate retailers; but do we ever stop a minute to question where that chocolate comes from?

Next time you are at the mall, walk into any of those fancy chocolate shops and ask how their chocolate is made? What is the origin(s) of the cacao used? What type of ingredients are added? You will be surprised with the answers (if any) you get while paying $45.95 per pound for very nice packaging and mediocre chocolate!

London.

Believe it or not, London is probably the most dynamic city on the planet for chocolate It's hard to overstate just how much creativity and interesting work is going on here.

My plane arrived about 15 minutes ahead of schedule and the best thing that can be said for the flight was that it was uneventful. The only downside is arriving at a sleepy 7:30 am (2:30 am New York time). I sailed through immigration, customs, and baggage claim, and found my way to the Underground - Piccaddilly line to Earl's Court and transfer to the District Line for Sloane Square. I am staying at the Sloane Club, a charming private club with rooms in a very comfortable single en-suite.

Fortunately the room was ready when I arrived so I was able to relax into the typical early fall London day - overcast, chilly, and intermittent rain ranging from a light drizzle to a persistent nuisance.

My schedule today includes two activities a crossover tasting event for London Cocktail Week - Choc Tales - and London Chocolate Week and a dinner for the speakers at tomorrow's Academy of Chocolate Meeting.

It's raining rather heavily as I head out to the former of the two events, on Dean Street in Soho. (Note to self and others in London odd and even numbers can be on the same side of the street. 68 Dean is across from 48 Dean. I got quite wet discovering this fact and locating the event.)

Choc Tales featured five confectioners (Rococo/Grenada Chocolate, Artisan du Chocolate, William Curley, Damian Alsop, and Paul A Young) paired with five spirits (Ron Santa Teresa; Aperol, Johnny Walker, Martin Miller's Gin, and AquaRiva Tequila). Noted London mixologist, Felix Cohen/Manhattan Projects created a cocktail for most of the spirits, paired with the chocolates.

Rococo's offering was a rum-scented ganache made with dark Grenadan chocolate paired with a warm buttered rum made with the Santa Teresa aejo, apple cider, treacle, butter, and spices. Paul A Young offered a chocolate bar with grated parmesan inclusion (as the salty/savory/sweet accompaniment) to a disarmingly straightforward margarita made with AquaRiva tequila. Also notable was the combination of Aperol and Prosecco (which made me think about taking it up one more level to make a sparkling Negroni).

For me the event was not just a chance to catch up with friends - Maricel Presilla, Martin Christy, Santiago Peralta, Bertil Akesson, Kate Johns, and more - but also a chance to finally meet in person people whose names I have come to know very well, William Curley and Damian Alsop. (I told you in my last post that I was going to name drop shamelessly.) Though the chocolate world seems very small at times, the Atlantic is a not-inconsequential hindrance to international relations.

After Choc Tales, and around the corner from Dean St at Kettner's Restaurant, it was time to meet some of the other speakers at the Academy of Chocolate conference tomorrow.

After a short time to mingle I had the great pleasure to sit at the same table as Robin Dand (author of the book, The International Cocoa Trade) and Tony Lass along with Bertil Akesson and Sara Jayne Stanes of the Academy.

It's now about 1:30 London time (only 8:30 NY time) but it's been a very long day. Tomorrow morning it's off early to take part of the annual conference of the Academy of Chocolate. I will check back tomorrow, after the day's activities.

I am writing this in the chocolate factory I have been helping to build for Fine & Raw Chocolate. I am getting ready to leave for London - I leave for the airport in less than six hours. There is still much to do and I am going away for two weeks at a critical juncture. Sigh. Construction projects do tend to stretch, but this has taken longer than even a stretch schedule.

It's less than four hours before I head to the airport and my Heritage Radio Network program streams live at 3pm. Crunch time.

The basic itinerary has not changed.

I will be in London for four days, speaking at the Academy of Chocolate meeting on Friday and giving a presentation at Chocolate Unwrapped on Sunday. There is very little downtime with events (already) scheduled for Thursday, Friday, and Saturday evenings.

On Monday morning I head to Amsterdam to speak at the Origin Chocolate conference on Tuesday and Wednesday. After the conference is over I am heading to Kortrijk with ChocolateLife member Geert Vercruysse before heading to Brussels, where on Thursday I will be getting a guided tour of Pierre Marcolini's workshop, given my Mr Marcolini.

On Friday it's off to Turin where I will be visiting Domori, and then spending Saturday in Turin doing some chocolate sightseeing - the must-stop destination is the master of gianduja, Guido Gubino.

On Sunday it's off to Milan where I will be spending all day Monday and Tuesday at FBM getting training on their machines and troubleshooting some chocolate tempering challenges. I return to NYC on Wednesday the 24th.

I do plan to be blogging every day of the trip and you will find those reports here in the blog section of TheChocolateLife. Photos, first-hand anecdotes, shameless name dropping (!) and more will be posted, along with tasting notes and impressions.

I would like to thank all of the ChocolateLife members who graciously donated to my trip fund. I really do appreciate your support. I will be bringing chocolate back for you, and probably throw in a few surprises.

Yours in the pursuit of chocolate,
:: Clay

I would like to share this blog post:

Below were questions asked to me by Zy of The Filipino Lifestyle , I like to share my answers here. Hobbyist in Focus: Pete Rahon was the title of the article. Excerpts were culled from my answers below.

1. How did you get into blogging about chocolate?

I discovered pinterest.com and from there it reawakened my fond memory of eating my first chocolate cake that my aunt baked for me. I started f repining all those beautiful photos of chocoIate cakes. Then I thought of blogging about chocolate. I thought of pinoychocophile (Filipino lover of chocolate) for a name. I found out that unlike in other countries that blog solely about chocolate, here in the country I believe I am the first blogger to blog only about chocolate. Some food bloggers do blog about chocolate but not their primary blogging niche.


2. Did you plan to be a chocolate blogger from the start or was it just coincidence?

So it was not planned at all since I have several blogs already from personal to social issues. So this chocolate blog was a product of my interest of chocolate cakes. I am still in the process of developing it since even for chocolate as a topic you can go as varied with your subtopics. For now I like to do reviews or tasting of those chocolates made by Filipino artisan chocolatiers ( like Theo and Philo and Machiavelli among others) and also those other foreign commercial brandsbut mostly dark chocolates (more than 60% cacao content) . But I would also like to write about the history and tradition of chocolate in the country like doing a review of the best Tablea that are used to make hot chocolate drink. Since we have good producers from Batangas, Cebu and Davao. In line with that, I would like to visit cacao plantations and write about how they are grown and produced. Also, There are also several restaurants that serves mostly chocolate in their menu like Heavenly Chocolate in Roces Avenue in Quezon City. So I would like to review also the chocolate food and drinks served in those restos.

Read more here - http://pinoychocophile.blogspot.com/2012/09/chocolate-blogging-more-fun-in.html#.UF8XLa4X04Q

hello everyone my name is john and yes i am a chocolate lover as well i have a website in which it is my goal to provide the very best chocolate recipes you can find i came on this site to meet new friends and expand my knowledge of chocolate my website is www.chocolateonly.net i always like to hear from people if anyone has any links they would like to share i will gladly post them on my site but they must only be concerning chocolate

Melbourne Chocolate History Tours --
Fitzroy and Collingwood

Gambol through the Great White Chocolate City (once employing 3,000 people). Learn about the "Chocolate King of Victoria", MacPherson Robertson , inventor of Freddo Frog, Cherry Ripe and Old Gold.

Walk through the secret chocolate laneways. See where Mac began his business. Learn about his biggest successes and his modest beginnings, all within a few blocks. Peek into Mac's private life. Also walk by other famous chocolatiers in the neighbourhood. Tour finishes with a spectacular Chocolate Tasting High Tea at Mmor Chocolates.

See Photo Gallery for more pictures of sites that will be visited.

Your Guide : Professor Howard Frederick. Aside from being a professional chocolatier, Howard is also a professor at Deakin University where he is involved in business entrepreneurship and researches the lives of Victorian-era entrepreneurs.

• Dates : First Sunday of each month--October 7, November 4, December 2, and resuming on February 3. Or by special arrangement. BOOKINGS HERE .
• Time : 1:50pm (for a 2:00pm start). Duration is approximately 2 hours plus 30 minute Chocolate Tasting & High Tea. Length is about 2.3 km.
• Meeting place: Will be emailed upon registration. Is in the centre of Fitzroy.
• Price: Individuals are $55 all-inclusive, adults or children. No children under 12 years old. Groups of 6+ receive a $10 discount--must register online as a group with all names.
• Finish the Walk with an elegant Chocolate High Tea
  Includes : Chocolate Tasting High Tea service (value $25) at the end of the tour in one of Melbournes most exotic chocolatiers, Mmor. The tour includes a free download of the iPhone app that accompanies the tour (pending). You will also receive a coupon for local chocolatier(s) and a map of the tour.

To book the tour, go to the online registration . Re-Tweet This

FAQ : Please arrive on Sunday to the starting point (to be emailed to you) by 1:50pm for a 2pm start to the walk. Please dress for comfort and wear comfortable shoes taking into account the predicted weather forecast and the length of the walk (about 2.5km). Walkers with any health issues should be guided by the opinion of their doctor regarding activities of this nature. We suggest that you bring a bottle of water and umbrella with you.

If you encounter any issues on the day of the walking tour, Howard can be contacted on 0488 282 116.

Payment, cancellation and change policy
You may change (add or subtract) members or cancel up to 24 hours before your event. Use the online registration site for payment and reservations. There is no refund for cancellations less than 24 hours before the event. If you do not show up, we will not reschedule. There is a 15% fee to cancel your reservation at any time.

2012 Mmor Chocolates & High Tea Szaln Pty Ltd
153 Johnston Street
Collingwood (Melbourne), Victoria 3066 Australia
Phone: (03) 9419 3869 Mobile: 0488 622 446
Email: tours@mamorchocolates.com
Website: www.mamorchocolates.com
BOOKINGS HERE

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Entries must arrive in New York by Friday 7 September

Enter online and send your entries as soon as possible, all details are online here .

We've had a great response so far to our call for entries for the Americas Semi-final of the International Chocolate Awards , with entries in already from far and wide, including Argentina, New Zealand, Latin American growing countries and plenty from the USA.

There's still time to enter though if you use the online form and ship your products as soon as you can.

For any questions or queries, use the contact form on the Awards website.

Canadian entrants are due one week later in Vancouver, by 14 September.

Good luck to all the entrants!

www.internationalchocolateawards.com