Chocoa, first Amsterdam sustainable cocoa conference. Fine or flavour and single origin cocoa as instrument for promoting sustainable cocoa.
Chocolate lovers meet with the best chocolate makers and taste the quality of 'fine or flavour' and sustainable chocolate.
Good cocoa, better chocolate. That’s what Chocoa is all about. Good cocoa because it is produced sustainably and because it is a special variety that brings fine flavours.
Good cocoa, better chocolate. That’s what Chocoa is all about. Good cocoa because it is produced sustainably and/or because it is a special variety that brings fine flavours.
Today, sustainable cocoa is only 10% of the worldwide cocoa production. This share needs to grow, as the demand for sustainable chocolate increases. Chocoa [pronunciation: cho-kowa] wants to raise the production and consumption of sustainable cocoa and chocolate.
The four day event takes place March 8 - 11 at cultural venues in Amsterdam, the city with the world's largest volume of cocoa processing and the world's largest port for handling and storage of cocoa.
- The cocoa industry will meet with and explore possibilities of boosting the volume of sustainable cocoa at the first Amsterdam sustainable cocoa conference at The Royal Tropical Institute
- Taste good chocolate available for the consumer market during tastings, workshops and other activities at the chocolate fair in Het Scheepvaartmuseum.
- Dutch chefs will discover the secrets of cooking with fine flavour chocolate from Latin-American top chef Maricel Presilla at the masterclass in Hilton Amsterdam.
- Get your tickets here and join us in promoting good cocoa, better chocolate!