at The Institute Of Culinary Education, NYC
The best chocolate in the world starts with the fruit of the finest Theobroma cacao trees. How can we all support the world’s foremost geneticists & flavor specialists to save heirloom cacáo from extinction?
The Heirloom Cacao Preservation (HCP) Initiative is the first & only initiative to categorize, designate & promote the genetic flavor profiles of heirloom cacao.
Join the HCP at the Institute of Culinary Education (ICE) in NYC on February 11 at 6:00pm for the unveiling of the first-ever cacaos to be designated Heirloom. Meet & mingle with the chocolate makers & scientists, & be among the first in the world to sample designated, heirloom chocolate.
The pioneering work of the HCP is an important tool in the global effort to promote sustainability as we are identifying the fine flavor cacaos around the world before they are lost to high production varieties that lack fine flavor characteristics — Gary Guittard, President of the Guittard Chocolate Company
Event Location: ICE, 50 West 23rd Street, Suite 601, NYC
RSVP to hcp@finechocolateindustry.org (seating & heirloom samples are limited so RSVP is first-come / first-serve)
The HCP is a non-profit collaboration between the Fine Chocolate Industry Association (FCIA) & the United States Department of Agriculture (USDA). The HCP is funded by a worldwide group of small, medium, & large chocolate makers / manufacturers. For more information visit the HCP.org
HCP thanks ICE & Dessert Professional magazine for their support of this event
