Experience Chocolate with all 5 Senses at the DCF Workshops

On Sunday, September 10th, the Dallas Chocolate Festival is offering a full day of workshops designed to educate chocolate lovers using all five of their senses.

Students will see how to tell when chocolate has reached its perfect temper, smell chocolate pastry baking in the oven, hear the “snap” of quality single origin bars, feel the texture of quality cocoa beans….and of course TASTE lots of interesting iterations of chocolate.

Our classes will be taught by industry experts and local favorites. No prior experience necessary, and all attendees will get to take home what they created. Each class is $60, or sign up for a full day for $200 (a $40 savings!). Spaces are limited so reserve your seat right away at dallaschocolate.org/dallas-chocolate-workshops-2017/




9:30 AM – 11:30AM
Bean-to-Bar Chocolate Making Workshop 

Bean-to-bar chocolate makers take great cacao beans and craft them into fine chocolate bars. After completing this class you’ll be one of them. Suitable for beginners or experts you’ll be guided by professional craft chocolate makers throughout the entire process.  Students will have their very own bar to take home at the end of class.

Instructors include Ben Rasmussen (Potomac Chocolate) and Troy Easton (Sublime Chocolate).  And, you never know what other chocolate makers will show up.


12:00 PM – 2:00 PM
Chocolate Pastry Workshop: Ganache and Beyond! 

Local pastry chef legend, Zach Townsend, will introduce the concepts of baking with chocolate and cocoa powder.   Students will make a chocolate pâte sucre and a proper chocolate ganache. These two pastry staples will then be transformed into mini chocolate tartlets for the students to take home.


2:30PM – 4:15PM
The History of Chocolate: Tasting from Ancient to Modern Times 

Founder and Executive Director of the Fine Cacao and Chocolate Institute (and Harvard social anthropologist) Carla Martin will present the history of chocolate through the ages.  She will pull on years of international ethnographic experience to tell the story of chocolate’s beginnings to its place it our 21st century diets….with lots of tasting along the way.  This is sure to be an interesting and delicious class that may change the way you look at chocolate forever.


4:30PM – 6:15PM
Tasting Chocolate Like a Judge: the Best of the Best 

Could someone really taste 400 chocolates in 3 days? Find out this and more with Madame Cocoa (Adrienne Newman) as you experience what it’s like to be a judge in an international awards competition. No need to be a professional taster! From palate calibration to aroma to evaluation of the ideal mouthfeel, you’ll go on a whirlwind journey of taste sampling MANY caramels, bonbons, and Adrienne’s favorite category, plain dark bars. If you are a chef, baker, foodie, committed chocoholic, or just want to taste more chocolate than you ever have before, do the grading yourself and you be the judge!

You know Adrienne as the host and emcee of the Dallas Chocolate Festival each year. Since 2003 she has been a force in the fine chocolate industry, supporting initiatives and business leaders around the world who are committed to making chocolate at its best. Adrienne judges in the Americas/Asia and World Final competitions of the International Chocolate Awards in London and New York. She’s taught chocolate classes at the University of Texas in Austin, Chautauqua Institution in NY, and of course at our very own festival. In real life, Adrienne supports her chocolate habits as a top real estate agent in Austin. Catch more Madame Cocoa classes, food tours, and hosted events @MadameCocoa.




DallasChocolate.org Announces 2016 Scholarship Award Recipient

August 21, 2016 –  DallasChocolate.org is proud to award the 2016 DallasChocolate.org Scholarship to Cheryl Jaquez. This is the fifth annual scholarship awarded to a student pursuing a degree in pastry arts at the Institute of Hospitality and Culinary Education at Collin College by DallasChocolate.org.

Ms. Jaquez is returning to college while continuing a successful career in the accounting industry. She was introduced to cake decorating through informal classes and is now putting the pieces together to be able to open up her own cake shop. Evening classes at Collin College and the opportunities there to find classes to fit your own schedule are enabling her to pursue her new dream while being employed full-time.

The goal of the Dallas Chocolate Festival put on by DallasChocolate.org is to educate the public about the artistry and enjoyment of fine chocolate. To further the next generation of chocolatiers, the organization introduced the scholarship program in 2012. Each year since that time a culinary arts scholarship has been awarded to a student with a record of academic success and an interest in chocolate. Previous winners have gained the skills needed to pursue a rewarding culinary career and will go on to open up their own stores in the future.

The funds for this scholarship come from the proceeds of the Dallas Chocolate Festival, now in its seventh year. The 2016 Festival will be held at the Addison Conference Centre on Saturday, September 10. A special “Movie Night” event will take place on Friday, September 9. The Dallas Chocolate Festival Workshops will take place at Perfect Temper Kitchen on September 11. Tickets for all three events are available at DallasChocolate.org.


DallasChocolate.org Announces 2015 Scholarship Award Recipient

Skylar Sandlin and Sander Wolf
Skylar Sandlin and Sander Wolf

August 12, 2015 – Dallas, Texas – DallasChocolate.org is proud to award the 2015 DallasChocolate.org Scholarship to Skylar Sandlin. This scholarship is awarded annually to a student pursuing a degree in pastry arts at the Institute of Hospitality and Culinary Education at Collin College.

Ms. Sandlin graduated from Allen High School this spring, and is beginning her culinary studies this fall at Collin College. Currently, she is working at Bonnie Ruth’s Bakery in Allen, and would like to focus her studies on pastry so that she can one day open her own bakery.

The goal of DallasChocolate.org has always been to educate the public about the artistry and enjoyment of fine chocolate. To further the next generation of chocolatiers, the organization introduced the scholarship program in 2012. Each year since that time a culinary arts scholarship has been awarded to a student with a record of academic success and an interest in chocolate. Previous winner Emily Huynh completed the program and is now the owner of bakery/yogurt shop Twisty Treats in Rockwall. The 2014 recipient, Monique Conejo remains involved with the organization while working on her degree.

The funds for this scholarship come from the proceeds of the Dallas Chocolate Festival, now in its sixth year. The 2015 Festival will be held at the Addison Conference Centre on Saturday, September 12. Tickets are available at DallasChocolate.eventbrite.com

Ready to Get Your Hands Dirty Making Chocolate? Workshops at the 2014 Dallas Chocolate Festival

Dallas Chocolate Festival Workshops




If you’ve ever dreamed of being a chocolatier or chocolate maker (or even just wanted to know the difference between the two) the Dallas Chocolate Workshops on Sunday, September 14th, at 3015 in Trinity Groves are your dream come true. The one-day event is an extension of the Dallas Chocolate Festival that brings together local chocolatiers with nationally known chocolate experts for three exciting hands-on workshops.

The 2014 Workshops feature three classes showcasing artisan chocolate and the different
ways it can be enjoyed. Aspiring students can register for each class individually or spend
the day and take all three for a special price.

As Mistress of Ceremonies Madame Cocoa (Adrienne Newman) explains, “Craft
chocolate is really having a moment, especially here in the United States, and these
workshops are a great way for people to elevate their chocolate knowledge. We intend for
these workshops to inspire chocolate lovers to explore and learn about the unique flavors
and methods we’re seeing from some true craftsmen in our industry.”
The morning session will focus on creating chocolate desserts. David Collier, Executive
Pastry Chef for both Spoon Bar & Kitchen and the newly opened Knife, will guide
workshop participants of all skill levels through each step. And, of course, there will be
lots of delicious chocolate with which to work. This workshop is from 10:00 a.m. until
noon; the cost is $75.he second workshop will teach bean-to-bar chocolate making. Participants of all levels will work with a trio of renowned chocolate makers: Kristin Hard of Cacao Atlanta, Ben Rasmussen of Potomac Chocolate, and Scott Moore, Jr. of Tejas Chocolate. Students will learn the steps that transform great cacao beans into delicious chocolate. The workshop runs from 1:00 p.m. until 3:30 p.m. and the cost is $125.00. Participants will get to take home their finished product.

The final class of the afternoon is a wine and chocolate pairing session hosted by
Madame Cocoa herself and a Sommelier with a Texas Wine Specialty. Participants will
learn how to expertly pair and enjoy craft chocolate with Texas wines. While it’s hard to
go wrong with either fine chocolate or fine wine, pairing the two successfully can bring
out previously unnoticed nuances in both. This workshop is from 4:00 p.m. until 6:00
p.m. at a cost of $75.00. This workshop is only open to those over 21.
A package of all three workshops can be purchased for $225 (a $50 savings). Spaces are
limited, and events are subject to change. Tickets can be purchased at

For visitors coming from out-of-town, InterContinental Dallas is offering a special Dallas
Chocolate Festival VIP package that includes VIP admission to Saturday’s Dallas
Chocolate Festival and nightly chocolate turn down service. Visit DallasChocolate.org
for package details and prices. The separately ticketed Dallas Chocolate Festival is on
Saturday, September 13th at the Addison Conference Centre and features a full day of
learning and sampling chocolates from dozens of artisan chocolatiers and chocolate

For tickets or more information about the Dallas Chocolate Festival and the Dallas
Chocolate Workshops visit dallaschocolate.org

DallasChocolate.org Awards 3rd Annual Scholarship to Aspiring Pastry Student

Monique Conejo 2014 DallasChocolate.org Scholarship Recipient

DallasChocolate.org is pleased to announce Monique Conejo as the recipient of the 2014 DallasChocolate.org Scholarship. The scholarship is awarded annually to a deserving Collin College student pursuing a degree in pastry arts. Scholarship recipients must have records of academic success and demonstrate an interest in chocolate.

Monique is currently pursuing associate degrees in culinary
arts and pastry arts at Collin College. She has a passion for
cooking and plans to one day be a well-known name in the
industry ultimately owning a small chain of culturally diverse
restaurants that reflect her background and interests.
The DallasChocolate.org Scholarship is funded by proceeds
from the annual Dallas Chocolate Festival. This is the third
year that DallasChocolate.org has been able to offer the
scholarship. The recipient of the award the previous two years
was Emily Huynh.

To stay current with DallasChocolate.org news, you can follow
us on Facebook or Twitter. Tickets to the upcoming Dallas
Chocolate Festival on September 13 and the Dallas Chocolate
Workshops on September 14 can be purchased at

Dallas Gets Chocolate Covered for One “Sweet” Weekend, Oct. 24-27, 2013


Everything is bigger in Texas – and in Dallas everything is sweeter, too.  In celebration of DallasChocolate.org’s 4th annual Dallas Chocolate Conference & Festival on Oct. 26 & 27, 2013, Dallas is getting chocolate-covered with four days of everything chocolate across the city. With tours, pairings, seminars, tastings, and even hotel accommodations, chocoholics are invited to enjoy one unforgettable weekend, Oct. 24 – 27 in Dallas.


Chocolate & Cheese Tasting with Dr. Sue’s Chocolate & The Mozzarella Company

Thursday, Oct. 24 6:30 – 8:30 p.m.


Who doesn’t love chocolate and who doesn’t love cheese? These two beloved favorites come together for a special presentation by two culinary leading ladies in Dallas, Dr. Sue Williams of Dr. Sue’s Chocolate and Paula Lambert of The Mozzarella Company. The evening event starts with a welcome drink and a tour of the Mozzarella Company factory. Then attendees sample a pairing of eight cheeses and chocolates accompanied by wine and bread. The ladies will discuss each cheese’s and chocolate’s characteristics. Dr. Sue’s Chocolate is a long-time exhibitor at the Dallas Chocolate Conference & Festival. $50/per person, limited seating.

The Mozzarella Company, 2944 Elm St. Dallas, TX 75226. 
Reservations required by calling 800.798.2954


Dallas Chocolate Conference & Festival, Oct. 26 & 27

Dallas Chocolate Conference & Festival logo

Make sure to get your tickets now for Dallas’ most delicious event, the Dallas Chocolate Conference & Festival, Oct. 26 & 27, at the Addison Conference Centre. Presented by DallasChocolate.org, the main event on Saturday allows attendees to enjoy fine chocolates from many local and delicious purveyors as well the unique opportunity to be educated on all things chocolate. In addition to the great chocolate, the event offers specialty classes, discussions, and activities led by some of the chocolate industry’s most reputable experts. For those attendees looking to get hands-on with chocolate, register for Sunday’s “Bean-to-Bar Chocolate-Making” class led by Scott Moore, Jr. of Tejas Chocolate and Alice Nystrom of Dandelion Chocolate.

Addison Conference Centre, 4070 Addison Circle Dr., Addison, TX 75001

Purchase tickets now at www.dallaschocolate.org.


Oct. 25 – 27, various times


Dallas by Chocolate Tours will be up to some scrumptious fun the weekend of October 25-27 with several tours perfectly paired for this spooky time of year. Both young and old are invited to enjoy any of these chocolate-themed tours, which host 20-24 guests and include private bus transportation. Several of the local chocolatiers included in these tours will also be present at the Dallas Chocolate Conference & Festival.

“Cheers to the Weekend” Wine, Cheese and Chocolate Tour – Friday, Oct. 25, 6:30-10:00 p.m.

Guests will start with a wine tasting at a fine winery (with cheese, chocolate, and fruit pairings) and then board a private bus to visit three additional chocolate venues for some indulgent desserts. These include Rush Patisserie (home of decadent French pastries); Dude, Sweet Chocolate; and CocoAndré Chocolatier.  Price is $50 per person plus tax.

“Chocolate and Wine Soiree” Tour – Saturday, Oct. 26, 5:30-8:45 p.m.

Saturday evening after the Chocolate Conference & Festival, guests are tempted with chocolate, wine and cheese pairings at a wine tasting, and then whisked by private bus to three more chocolate venues.  $50 per person plus tax.

“Chocolate on Chocolate” Tour – Sunday, Oct. 27, 11:30-2:30 p.m.

Beginning with chocolate croissants and mimosas and continuing with tastes of elegant chocolates, eclectic chocolates, and so much more, it’s a dark, milk, or white chocolate lover’s dream come true.  $37 per person plus tax.

Visit http://www.dallasbychocolate.com for all the details or contact Jeanine Stevens at 972.814.5997 or tardam@aol.com.


Hotel InterContinental

The official sponsor hotel for the Ultimate Weekend in Chocolate, the InterContinental Dallas is the place to stay for chocoholics. Less than five minutes from the Dallas Chocolate Conference & Festival location at the Addison Conference Centre, this luxury hotel is also centrally located to several of the other chocolate events and the nationally recognized dining scene in Addison. Several hotel options are available, so contact the hotel to reserve your Dallas Chocolate Weekend Package today.

Make reservations by calling 972.386.6000 or at www.icdallas.com.

Stay on top of all things Dallas + Chocolate at http://www.dallaschocolate.org.



DallasChocolate.org 2013 Scholarship Awarded Second Time to Emily Huynh

EmilyEach year DallasChocolate.org awards a scholarship to a Collin College pastry arts student with academic merit and who shows an interest in chocolate. For a second year in a row, Emily Huynh was selected to receive the scholarship at a special awards ceremony hosted by the Collin College Foundation last night in Frisco. Huynh, who also received the scholarship last year, will be provided another year’s tuition to continue her dream of attending culinary school.

In addition to her studies, Emily also volunteers with at the Dallas Chocolate Conference & Festival and looks forward to his year’s event. She is also looking for an internship with a local chocolatier, so we’d love to help match her with one of Dallas’ great chocolatiers (hint, hint!)

The scholarship was made possible by funds raised during last year’s Chocolate Conference & Festival.

To see more Dallas Chocolate news or to purchase tickets, please check out our Facebook  or our Eventbrite link. 

Summer Fancy Food Show 2013

S2013_207_265_bThe Summer Fancy Food Show returned to New York City this year and with literally thousands of booths each offering some sort of potentially tasty treat to sample. It was the biggest food show we’ve ever seen. We, of course, go for the chocolate. And at the Javits Center and places all around the city, there was plenty of it.

The first chocolate stop we made (after crossing through a raucous gay pride parade) was to the Summer meeting of the Fine Chocolate Industry Association (FCIA). The association advances the causes of chocolatiers and especially chocolate makers via educational seminars and social events. It also runs a few research projects dedicated to seeking out great tasting cacao beans. The meeting included a panel discussion which was dedicated to the late Mott Green. Led by author and restauranteur Maricel Presilla the topic was on how “Cacao Hunters” find great beans (cacao) to make chocolate. Nat Bletter of Hawaii’s Madre Chocolate explained how in Hawaii, which apparently lies at the northernmost part of the traditional zone where cacao can be grown, it’s often too cold at night to ferment cacao naturally. Dan Pearson talked about how he started Marañón Chocolate after discovering cacao trees in Peru that were thought to be extinct. All he had really been looking for in Peru were new varieties of bananas. Now he’s supplying the beans for Anthony Bourdain & Eric Ripert’s notoriously expensive chocolate bar. (He told us some interesting stories later in the evening about hanging out with Bourdain while Bourdain was filming a segment about the cacao in Peru.)

But the big news from the meeting was ironically the demurely announced finalists of the International Chocolate Awards. Martin Christy of the chocolate review site Seventy Percent started the awards last year and joked that he learned from that experience to not  just announce the winners all at once, but instead draw it out by listing the finalists a few months in advance. Fans of DallasChocolate.org’s Chocolate Conference & Festival will recognize many of the names on the list which include chocolate makers Patric, Askinosie, Amano, and El Rey. The rounds of judging are separated by region, so the finalists announced will now be pitted against the finalists from Europe. The awards are still going through some growing pains but should eventually become a very respected entity.

Houston’s Tejas Chocolate was a notable finalist in the bar category and local chocolatier extraordinaire Dude, Sweet Chocolate was a finalist in the Spreads category. We wish them luck!

Of course, even though the awards are run from London, we’d put our money on the Americans taking most of the prizes.

Amano’s Art Pollard at his show booth


Fran of Fran's Chocolates
Fran of Fran’s Chocolates sampling her famous caramels
Beef Jerky chocolate from Wild Ophelia (Vosges Haut-Chocolat).
Beef Jerky chocolate from Wild Ophelia (Vosges Haut-Chocolat).

The next two days we walked through the three food show halls — each filled end-to-end with specialty food vendors — meeting chocolatiers and chocolate makers and tasting their products. The thousands of booths housed vendors who produce pretty much everything a good foodie would enjoy. There were pickles, artisan salamis, olives and olive oils, yogurts, tons of cheese, cookies, beef jerky, chocolate, chocolate with beef jerky (we’re not kidding), and more.

New bars from Taza

We tasted some great new bars from Massachusetts’s Taza — their new “Tazitos” line — including a nice hazlenut crunch bar. The bars should be in stores in time for the Christmas season. (The main point of the Fancy Food Show is to introduce new products to buyers for retail stores. The process of getting products from producer to store takes time so the Summer show previews a lot of products for the Winter holiday season.) We also got a chance to see Amano Chocolate, Askinosie Chocolate, Fran’s Chocolate, Cacao Atlanta Chocolate Company, Valrhona, Poco Dolce, new company Kohler Chocolates (yes, it’s owned by the faucet company and, yes, it was delicious), Vosges Haut-Chocolat, and about a dozen others.

In the wilds of New York (has it always been this crowded?) we found an incredible selection of craft chocolate bars at The Meadow including some that are pretty hard to get in Dallas. There was a wall of Italian chocolates at the impressive Eataly (it reminded us of an Eatzi’s on steroids). Chelsea Market’s Jacques Torres store was full of beautifully tempting chocolates. And with all that going on we missed an impromptu tour of chocolate shops in Brooklyn led by Madame Cocoa. We suppose there’s always next year…





New Website

As we’re deep into the planning of this year’s Dallas Chocolate Conference & Festival we figured it was about time to update the website. With this new version of the DallasChocolate.org website we’ll be able to post more frequent updates about all the great chocolate we find in Dallas and you’ll be able to participate in discussions in a way that the old version wouldn’t allow.

So poke around, enjoy the new look, and let us know what you think!

Chocolate Conference 2012

beans Yep, it’s the most exciting time of the year for DallasChocolate.org — our annual Chocolate Conference & Festival!


This year we’ve got a great line up of local chocolatiers who have already confirmed for the event. Come on out to see Wiseman House Chocolates,Collin CollegeBarry Callebaut USASublime ChocolateToffee Treats,Chocolate SecretsDr. Sue’s ChocolateCocoAndré Chocolatier,Elegantly ChocolateOh * BrowniePure Chocolate Desserts by Zach,The Dark Chocolate BakeryNib Chocolates, and more.


We’re also proud to have two great chocolate makers confirmed: Colin Gasko of Rogue Chocolatier will fly in from Boston to present and sample his chocolate while Texas’ newest retailing chocolate maker, Scott Moore, Jr. of Tejas Chocolate can just drive up from Houston with a whole bunch of chocolate. These guys have really interesting stories to tell about their chocolate making styles and what drives their passion for micro-batch artisan chocolate.


To help improve the ticket ordering process this year we’ve moved ticket sales over to Eventbrite. (That’s where you’ll be when you click on the banner above.) We think they make it easier for you to purchase your tickets and they will definitely make it easier and quicker for us to check you in at the event. Let us know how it works for you and if there are any problems.


We also have a new VIP package available this year. The VIP package includes admission to the Conference & Festival and adds on a few really special extras. For starters, we’ll let you go home with any T-shirt we have on sale at the concession table. Then we’ll give you a special box of chocolates from Elegantly Chocolate and one from Toffee Treats. We’ll also treat you to a chocolate bar from American chocolate maker Guittard Chocolate Company. Plus, you get to show up to a special 9:00 AM preview session of the Chocolate Festival reserved just for VIPs and press. We think you’ll really enjoy it.


Stay tuned to this site and/or our Facebook page for the latest updates and we’ll see you on September 29th!