In the December edition, we bring to you one of the forerunners of single variety cacao grafting and innovation. With Xoco, Frank Homann and his teams have cultivated three new varietals of cacao trees that they have successfully nurtured by developing large-scale regenerative farming in Nicaragua, Honduras and Guatemala. Their commitment to preserving heirloom cacao trees and their flavor has led to en entirely new way of growing, harvesting, and processing craft chocolate on a larger scale.

Join the founder and his chief chocolate maker and flavor engineer, Diana Cruz, as they present their work, methods and 3 single variety cacaos: Mayan Red, Tuma Yellow, and Nica Brown. You will have plenty of samples to taste, as well as some surprise goodies from the Tarts & Truffles kitchen. If it’s cold enough, we may even prepare some hot chocolate to further taste the subtle differences between the Maya Red and Tuma Yellow chocolates.

This presentation is of particular interest to anyone interested in cacao farming, agriculture and sustainable farming, as well as pastry chefs and bakers who may be interested in Xoco chocolate for your kitchens! Generous samples are available, as well as 2.5kg bags of couverture, smaller bags of nibs, and chocolate sticks for pain au chocolat.

Visit the Xoco Website for more insight into this incredible journey!

If you are an industry professional or IICCT Alumni, please inquire for a discount code.