Clay Berryhill, a chocolatier from Cacao Atlanta Chocolate Company, gave a talk to the Georgia Local Section of the American Chemical Society on February 16, 2016. The talk was highly engaging and well-attended, with many questions from the audience. The letter writer, Dr. Ronald E. Hunter Jr., thoroughly enjoyed learning about the fermentation and production processes for making chocolate from bean to bar during Clay's informative presentation. Dr. Hunter thanked Clay for sharing his expertise on this topic.

1. American Chemical Society
.
GEORGIA SECTION
February 19, 2016
Clay Berryhill
Chocolatier
Cacao Atlanta Chocolate Company
Dear Clay,
On behalf of the Georgia Local Section members of the American Chemical Society, I want to express our
thanks to you for speaking at our dinner meeting on February 16, 2016.
Our members were very impressed with your talk, and I received multiple compliments, including “this is
one of the most attended talks in a long time.” Your talk was highly engaging, which was made apparent
by the number of questions that were asked during your presentation.
On a personal note, I thoroughly enjoyed your talk and learned so much about the fermentation process of
chocolate and how it is made from “bean to bar”. I don’t think I’ll take for granted all the work that goes
into making a delicious product like fine chocolate ever again. I appreciate the awareness, and this is
definitely not a topic we would have learned about had you not provided this presentation. Thank you!
I wish you and the Cacao Atlanta Chocolate Company continued success in the future.
I hope you enjoyed your time with our group as much as we enjoyed learning from you.
Sincerely,
Dr. Ronald E. Hunter, Jr.
2016 Chair-Elect
Georgia Local Section – American Chemical Society