Programme 2023

CHOCOLATE MARKET

6pm to 10pm

7pm – Official Opening

CHOCOLAND
6pm to 10pm

CHOCOLATE ATELIER
6pm to 10pm – Live chocolate sculpture

Chef Léo Vilela

7pm – Chef Ricardo Campos

8:30pm – Chef Francisco Sant’Ana

CHOCOLATE MARKET

2pm to 10pm

CHOCOLAND
2pm to 10pm

CHOCOLATE ATELIER
2pm to 10pm – Live chocolate sculptures

Chef Léo Vilela

2:30pm – Chef Hélder Fernandes

4:30pm – Chef Laurent Rezette

6:30pm – Chef Tiago Ramos

8:30pm – Helen López

1pm – Harmonising Port wine & chocolate 20|20 pairing
Paulo Pinoto
María Jiménez

2:30pm – Tasting of chocolates paired with C.V.R. Dão wines
Juan Angél
José Sá

4pm – Between grape varieties and chocolate: Portuguese grape varieties and chocolate 20|20
Pedro Guerreiro
Fábia Ribiero

5:30pm – Introdución al arte de Catar
Chocolate
Chloé Doutre

2:30pm – Opening
Pedro Araújo
Marco Lessa

2:45pm – The history of chocolate
Spencer Hyman

3:30pm – Craft or bean to bar? Is the name a problem?
Spencer Hyman
Mikkel Friis Holms
Chloé Doutre
Christopher Curtin
Moderator: Pedro Araújo

4:45pm – Price: the final barrier!? Why pay a higher price?
Spanish bean to bar association – Jaume Martorell
French bean to bar association – Vincent Ferreira
Brazilian bean to bar association – Tuta Aquino
Japanese bean to bar association – Yukari
Portuguese bean to bar association – Rosãrio Brandão
Christopher Curtin.
Moderator: Spencer Hyman

6pm – Cacao a symbol sustainability
César De Mendes
Raul Guimarães
Rogério Kamei
Moderator: Helen López

CHOCOLATE MARKET

2pm to 10pm

CHOCOLAND
2pm to 10pm

CHOCOLATE ATELIER

2pm to 10pm – Live chocolate sculptures

Chef Léo Vilela

2:30pm – Chef Júnior França

4:30pm – Chef Francisco Siopa

6:30pm – Chef Ricardo Costa

8:30pm – Chef Ricardo Campos

1pm – Chocolate 101
Peter Mccombi
Spencer Hyman

2:30pm – Pairing Coffee and Chocolate

Fábia Ribeiro
Maxwell Colonna-Dashwood

4pm – Hamonising Chocolate and Aguardante Adega Velh
Fábia Ribeiro
Maria Manuel Ferreira

2:30pm – Terroir: defining a sense of place. Case study: Douro demarcated region and Port wine
Tiago Bellegarde Machado
Paulo Pinto
Moderator: Pedro Araújo

3:45pm – Taste and flavours: what can chocolate learn from wine and coffee?
Maxwell Colonna-Dashwood (Coffee)
Peter Mccombie (wine)
Spencer Hyman (lessons to be learn)
Moderator: Pedro Araújo

5pm – Terroir in cacao and chocolate
Maria Fernanda di Giacobbe
Maria Jiménez
Raul Guimarães
Moderator: Rogério Kamei

6:15pm – Sourcing the right cacao bean and the impact on chocolate
Chloé Doutre
Mikkel Friis Holms
Maria Jiménez
Christopher Curtin
Moderator: Spencer Hyman

7:30pm – The tripod for the perfect chocolate: genetics, fermentation and roasting. The importance of all the ingredients
Mikkel Friis Holms
Chloé Doutre
Moderator: Maria Jiménez

CHOCOLATE MARKET
2pm to 8pm

CHOCOLAND
2pm to 8pm

CHOCOLATE ATELIER

2pm to 8pm – Live chocolate sculptures

Chef Léo Vilela

2:30pm – Cocktail – José Mendes

4pm – Chef Juan Ángel

6:30pm – Chef Ivan Pascual

1pm – Paring Coffee and Chocolate
Maxwell Colonna-Dashwood
Fábia Ribeiro

2:30pm – Welcome to the chocolate revolution
Spencer Hyman

3:30pm – Sensory Tasting
Mika Hyman
Valentina Bosia

5pm – Unknown and new terroirs of Venezuela
Maria Fernanda di Giacobbe