Savoring & Saving Fine Chocolate
February 4, 2025
2:00 pm to 3:00 pm EST
Have you noticed that chocolate seems to be having a moment with the media - both positive and negative? It's good for you one minute than full of heavy metals the next. What is a chocolate lover to do? Dame Pam Williams of Ecole Chocolat has been in the fine chocolate industry for over 40 years and is here to help us understand just what makes fine chocolate, well fine! From blossom to bar, she'll give you an understanding of chocolate flavors, ingredients and ethics as interpreted by the cultures producing the chocolate you love. And speak to the factors that may cause cacao trees producing fine cacao beans, and the chocolate made from them, extinct - if we aren't careful.
Biography
Pam Williams has been passionate about chocolate and helping others achieve their dreams since 1981, when she became a chocolatier and launched her first venture, au Chocolat, in Vancouver, BC, Canada. Since then, she has dedicated her career to the study and teaching of chocolate arts.
In 2003, Pam founded Ecole Chocolat Professional School of Chocolate Arts, offering high-quality educational programs to students worldwide. Today, Ecole Chocolat graduates span over 90 countries.
Ecole Chocolat's book, Raising the Bar: The Future of Fine Chocolate, was first published in 2012 and is now in its third edition. As Pam explains, “Raising the Bar was always meant to be a work in progress, as the future of fine chocolate is always changing.”
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