The Chocolate Education Classroom Returns with New Seminars
- PACC
- Aug 7
- 4 min read
The Chocolate Education Classroom is back by popular demand at the Pennsylvania Chocolate & Coffee Festival — and this year’s lineup is richer than ever. Featuring a blend of exciting new seminars and returning crowd favorites, this immersive space invites you to explore the world of chocolate from every angle. Learn from expert chocolatiers, nutritionists, and storytellers as they share personal journeys, cultural traditions, and fascinating insights into cacao, flavor, fermentation, and more. Whether you're curious about what's really inside your favorite bar or eager to understand chocolate's global roots, these sessions are a must for anyone who loves to go beyond the bite. Best of all? Every seminar is included with your ticket and available on a first-come, first-served basis.
Saturday September 27. 2025
10:30 AM - Growing Up Cacao: Born into an Ecuadorian Cocoa Family
by Leila Carvajal Erker
12:00 PM - What's Inside That Amazing Bar of Chocolate? The Nutrition Label....& Beyond by Kathy Stroh
1:30 PM - To Ferment Cacao or Not? That’s (Maybe) the Question
by Nicholas Silverman
3:00 PM - The Truth About Belgian Chocolate
by Björn Becker
Sunday September 28, 2025
11:00 AM - What You Didn’t Know About Chocolate: The Cool Hidden Facts & Stories Behind Your Favorite Food
by Estelle Tracy
12:30 PM - Don't Yum My Yuck! Dive into the world of taste...samples included!
by Estelle Tracy
2:00 PM - Growing Up Cacao: Born into an Ecuadorian Cocoa Family
by Leila Carvajal Erker
Growing Up Cacao: Born into an Ecuadorian Cocoa Family
with Leila Carvajal Erker, Cocoa Supply
Saturday, September 27th at 10:30AM and Sunday, September 28th at 2:00PM
Join Leila for a heartfelt and inspiring session where she will share her family’s deep-rooted legacy in cacao, beginning in the 1880s when her great-grandmother inherited a cacao farm in Catarama, Ecuador. Through personal anecdotes, historic photos, and cultural insights, Leila will recount how generations of her family navigated challenges like Witches’ Broom disease, sent young boys alone to the city to pursue education, and ultimately transformed hardship into innovation.
She will also explain how these early struggles led to the creation of a cacao ingredient factory—and later, CocoaSupply—driven by a mission to share Ecuador’s rich cacao heritage with the world. This talk will not only highlight a remarkable family journey, but also offer a window into the history of Ecuadorian cacao farming and the ongoing importance of ethical and sustainable cacao practices.
What's Inside That Amazing Bar of Chocolate? The Nutrition Label....& Beyond
with Kathy Stroh
Saturday at 12:00PM
Chocolate may taste indulgent, but what’s really going on inside that bar? Join Kathy Stroh—Registered Dietitian, Certified Diabetes Educator, and seasoned speaker—for an eye-opening look at the nutrients behind your favorite treat. With experience speaking at the National Institutes of Health and the DC Chocolate Festival, Kathy brings both expertise and passion to the table. In this session, she’ll walk you through how to read and interpret the Nutrition Label on chocolate products and dive deeper into other nutritional analyses of cacao. Whether you're a health-conscious chocolate lover or just curious about what’s behind the wrapper, this seminar will offer valuable insights into the complex relationship between chocolate and wellness.
To Ferment Cacao or Not? That’s (Maybe) the Question
with Nico Silverman, Diego’s Chocolates
Saturday at 1:30PM
In Guatemala, unfermented "lavado" cacao has been integral to Tz'utujil Mayan culture for generations, while fine chocolate markets demand fermented beans. Join Nico as he shares how Diego's Chocolate—founded in 1990 in Guatemala—is navigating the industry standard of fermented cacao while honoring indigenous heritage. Discover nutritional differences between these processing methods that might surprise even seasoned chocolate professionals, how their farmer partners use sustainable agroforestry methods, and more.
The Truth About Belgian Chocolate
with Björn Becker, MIKE&BECKYS
Saturday at 3:00PM
Belgium is world-renowned for its chocolate—but what’s fact, and what’s just marketing? In this thought-provoking session, Bean-to-bar chocolate maker Björn Becker will share an insider’s perspective on what truly defines “Belgian chocolate” today. As co-founder of MIKE&BECKY, a bean-to-bar chocolate company based in Brussels, Björn focuses on direct sourcing, high-quality cacao, and ethical production practices. Join him as he explores how origin, craftsmanship, and transparency are redefining the chocolate landscape—not just in Belgium, but around the world.
What You Didn’t Know About Chocolate: The Cool Hidden Facts & Stories Behind Your Favorite Food
with Estelle Tracy, 37 Chocolates
Sunday at 11:00AM
Think you know chocolate? Think again. Join award-winning food writer and chocolate sommelier Estelle Tracy for a fascinating dive into the hidden stories and surprising facts behind the world’s favorite treat. In this engaging seminar, Estelle explores chocolate through the lens of history, geography, science, culture, and industry—enriching her talk with stories that are as informative as they are entertaining. Whether you’re a chocolate connoisseur or simply curious, you’ll leave with a deeper appreciation for chocolate and plenty of fun facts to share.
Don't Yum My Yuck!
with Estelle Tracy, 37 Chocolates
Sunday at 12:30PM
In this presentation, you'll join Estelle Tracy as she delves into the fascinating world of taste. You'll gain insights into the reasons why your "yum" can be someone else's "yuck." After a brief overview of the basic tastes, you’ll discover how smells, sights, and sounds impact our perception of taste. You’ll also explore the relationship between storytelling and taste, as well as between smells and memory.
Every attendee will receive 2 chocolate samples, along with a paper strip containing phenylthiocarbamide (PTC) to help identify super-tasters, individuals with heightened sensitivity to bitter compounds. By the end of the session, you'll leave with a newfound appreciation for our unique taste preferences and individual differences.
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