By Michael Laiskonis — Creative Director
Last month, the ICE Chocolate Lab launched Roots of Cacao, its first day-long symposium dedicated to all things chocolate. Through a series of talks, demonstrations, tastings and panel discussions, the program gathered more than a dozen chocolate makers, pastry chefs, industry insiders and historians to share their expertise with a packed room of nearly 100 attendees. Weeks later, I feel I am still soaking in all of the knowledge and insight shared in each intensive session, but a few thoughts still remain top of mind — ideas that I hope to address further at our next symposium.
Leading the technical side of the day’s conversation with his talk, “How Chocolate Gets Its Taste,” Clay Gordon, publisher of TheChocolateLife.com, broadly laid out the basic processing steps of chocolate from raw bean to finished bar, with a special focus on the complex building blocks of its flavor.