Conference Californian Chocolatiers
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Conference Californian Chocolatiers

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Conference on Californian Chocolate makers

Conference on Californian Chocolate makers

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  • 1. Conference- Conference-Tasting on Californian Chocolatiers Lauranie, Esprit Chocolat 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 2. A historical link with cocoa and chocolate The Gold Rush and its consequences • Numbers of unlucky miners trying to find gold abandoned Californian soils and decided to discover their neighbouring countries. • Cocoa plants already existed in Mexico, in Costa Rica or even in Nicaragua • « One of the citizens came out to meet us and escort us to his house, where a beautiful supper was ordered for us consisting of tortillas, biscuits and huevos with the most delicious chocolate I ever tasted » Charles Ross Parke, Dreams to Dust, A Diary of the Californian Gold Rush • 1848: Domingo Ghirardelli, understanding miners need something to spend their gold in, decides to launch into business and opens his first grocery store • 1850: opening of an hotel and a shop in San Francisco • 1852: the Ghirardelli Chocolate Company was born • 1866: 1,000 p of imported cocoa beans • 1885: 450,000p of imported cocoa beans 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 3. Mexico and California: a long story Tasting from Ledezma, Beatriz Ledezma, Caxao San Diego, CA 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 4. Caxao Chocolates A meeting • 2005: Creation of her first brand Xocoatl • 2007 : Creation of Caxao Chocolates “In my personal journey and education, learning from great masters was a must, that’s why once I had the opportunity to travel to France, training with one of the best pastry chefs and chocolatiers, such a Pierre Hermé, became a obsession” An authentic connection • Being a Mexican, it was natural for Beatriz to work with a raw material from her native country and to make of it a sweet she could offer to her adoptive country 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 5. Food trends in California Two main movements • The Raw Food Movement • Initiated at the beginning of the 20th century in the American West • 1984: Leslie Kenton re-launches the movement in Raw Energy – Eat Your Way to Radiant Health, recommending sprouts, cereals, seeds based meals and fresh vegetables juices • The hippie movement in the 1970s and 1980s also promoted a return to safe food 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 6. Food trends in California Two main movements • The Farmers Market Movement • A double target: bring the producer closer to the consumer and allow farmers to be more competitive • 1977: end of restrictions on farmers due to (thanks to) production surplus • Fresh products become accessible to consumers but also chefs in restaurants • Chocolate makers like Scharffenberger and Recchiuti start to source some of their products on the Farmers Markets 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 7. artisans’ San Francisco Bay Area: the artisans’ kingdom Tasting from Brydon, Peter Brydon, Barlovento Oakland, CA 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 8. Barlovento Chocolates A retraining • 2006: Peter Brydon and his wife launch Barlovento Chocolate after a career in printing A state of mind • Use of natural and regional products. The lemon used in his Meyers Lemon Zest dark ganache comes from his clients’ gardens « I started working with chocolate because of the organic dried cherries I found at my local Farmers Market. If I had not found those dried cherries ( moist, glossy, excellant flavor ) I would not be a chocoltier today. (…) For our Meyer Lemon Zest we take the concept a step furthur. We source all our lemons from our customers at the Farmers Markets » 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 9. Evolution of chocolate consumption – United States Figures United States Annual consumption 2007: 12p/ people (4th place) > Datamonitor’s prediction for 2010: 14p “Premium” chocolate Premium” 2004: $670 billion > 2009: $850 billion “Premium” chocolate sales +24% Global sales +3,9% 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 10. Evolution of chocolate consumption – United States Trends • Highest focus on nutritional facts • Search of affordable luxury products • Treat oneself in a stressed economic situation • New designations of products “Premium chocolate”, “ Gourmet chocolate” • Highest rate of “Premium” chocolate consumers in the Western regions 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 11. Evolution of chocolate consumption – California Figures and Trends • In 2004, 136 chocolate factories in California vs 122 in Pennsylvania • “We've gone through a food revolution” John Scharffenberger • A reputation of a « paradise for food snobs » • A pragmatic explaination of the concentration chocolatiers: climate 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 12. California and Silicon Valley: when techies fall into gastronomy Tasting from Tcho Chocolates San Francisco, CA 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 13. Tcho Chocolates A meeting • 2005: Timothy Childs, a former engineer on the Shuttle, founds Tcho Chocolates • Karl Bittong, serial chocolate entrepreneur. Opened several chocolate factories in the US. • Louis Rossetto, founder of Wired Magazine and web pioneer A state of mind • Uses of the web 2.0 tools : to create proximity through the whole process, from the producer to the final consumer A process • Innovation and optimization of the equipments to limit maintenance and energy consumption and to focus on the product’s quality 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 14. to… Thanks to… Interviewed Chocolatiers Beatriz Ledezma, Caxao http://www.caxao.com/ Peter Brydon, Barlovento Chocolate http://www.barloventochocolates.com/ Thimothy Childs, TCHO Chocolate http://www.tcho.com/ Jason Vishnefske, Santa Barbara Chocolate http://www.santabarbarachocolate.com/ Mimi Milne, Ojai Chocolates http://www.chilihot-chocolat.com/ Robert Lambert http://www.robertlambert.com/ 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 15. Sources Surveys The U.S. Market for Chocolate survey Premium Chocolate Confectionery – US- March 2007, Mintel International Group Ltd Convenience store news April 2006 Datamonitor Patterns of chocolate consumption by Seligson FH,Krummel DA, Apgar JL Nutrition and Food Safety Department, Hershey Foods Corporation, PA 17033. Am J Clin Nutr 1994 Dec; 60(6 Suppl):1060S-1064S Chocolate and cocoa Products – SIC 2066 Organizations U.S. Department of Commerce (DOC). National Confectioners Association (NCA) Simmons Market Research Bureau data Research and Markets - http://www.researchandmarkets.com/reports/c84435 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 16. Sources Books Economics, Taylor Weerapana 2009 – Article « Calif. Chocolatiers boost Premium boom » From Lisa Leff The History of Farmers Markets, Dave Fidlin The Chocolate Conscience, Gillian Wagner Ed. Chatto & Windus, London Bitter Chocolate, Investigating the Dark Side of the World’s Most Seductive Sweet, Carol Off Ed. Random House, Canada The American West Dreams to Dust, 1849-1850 – A Diary of the Californian Gold Rush, Charles Ross Parke Ed. Nebraska 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 17. Chocolat’ Esprit Chocolat’s offer Chocolate Tastings Discover the history of cocoa and chocolate Discover the creations of top chocolate manufacturers in Paris and throughout the world Train your senses to enjoy an exceptional product and become a connoisseur Chocolate Tours Take a behind-the-scene look at the world of chocolate in Paris and receive advice from professionals on how to select and taste chocolate, or even make your own! 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 18. Esprit Chocolat – Lauranie Nonotte After working for 6 years in the press & PR industry during which time she worked with several companies as a PR consultant, I created Esprit Chocolat, thus turning my passion into a career. After a tour of cocoa plantations in Mexico followed by a fact-finding visit to the San Francisco Bay Area in 2006 to research new chocolatiers, I created Esprit Chocolat, a company specialized in the organization of chocolate tastings and chocolate tours. I currently work in partnership with top gourmet chocolate manufacturers in Paris, provincial France and overseas. My primary ambition is to share my passion for chocolate as well as doing my utmost to promote superior quality chocolate, made from raw materials cultivated with methods that respect the environment and the labour of individuals, and selected by manufacturers and chocolatiers themselves. Photo:Raphaël Hache With my chocolate tastings and chocolate tours, I take you on a journey through a world of unsuspected pleasure and discovery. Formal training at the Université du Chocolat, Paris (IESA) Lauranie Nonotte, founder of Esprit Chocolat Training in Sensory Evaluation at the Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), Montpellier Secretary General of the Club des Amants du Chocolat de la Couronne Parisienne (ACCP) 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers
  • 19. Chocolate Tastings Contact Tel : +33 (0) 953 426 542 Mob: +33 (0) 663 920 572 lauranie@esprit-chocolat.com http://esprit-chocolat.blogspot.com 2009 New York Chocolate Show 09/10/31 Conference-Tasting: Californian Chocolatiers