Heirloom Cacao Exclusive Tasting Experience

REGISTER BY MAY 18!

ONLINE EVENT!
Discovered growing wild in a remote Belizean rainforest, this chocolate bar features the rarest cacao on Earth. 100% genetically pure Criollo, long thought lost to history.

Thriving untamed in one of the world’s most pristine ecosystems, these ancient trees are direct descendants of cacao once revered by indigenous civilizations. Believed to be hybridized out of existence, this rediscovered cacao offers an unmatched, heirloom flavor.

Crafted in partnership with Chocolate Naive and BFREE (Belize Foundation for Research & Environmental Education), this bar is more than chocolate; it's an archeological and ecological marvel.

100% Criollo. 100% Donated. Through Caputo's Preservation Project, all revenue from Caputo's Wild Criollo Chocolate Bar is donated to support BFREE’s mission to preserve the environment and cultural heritage of Belize.

Get an exclusive first look at Caputo’s newest Wild Chocolate bar! Join us for a special evening as we unveil Caputo’s newest Wild bar, along with its two predecessors, Wild Juruá and Wild Tranquilidad. This one time only virtual event will bring the global chocolate community together from all corners of the earth. Learn the fascinating origin story of Wild Cacao, meet the protectors of the cacao trees, and discover the alchemists transforming wild beans into even wilder bars.

Join us for an online webinar featuring two leading experts in cacao as we explore the comprehensive technical aspects of cacao production, as meticulously documented in the Heirloom Cacao Preservation's (HCP) technical video series filmed at Kamananui Farms on Oahu.

This is an opportunity to engage directly with professionals to clarify doubts, delve into specific techniques, and address any concerns you may have regarding your own cacao farming practices.
Our expert panel will briefly touch upon each key section of the video series highlighting critical insights and offering their unique perspectives.

This webinar is designed to be an interactive session, prioritizing your questions and fostering a dynamic exchange of knowledge.

To make the most of this valuable opportunity, it is essential that all attendees have already viewed the complete HCP Technical Video Series prior to the webinar.

This will ensure a focused and productive discussion, allowing us to address nuanced questions and explore practical applications.
Come prepared to elevate your understanding of cacao cultivation and connect with experts dedicated to quality and sustainable practices.

Past HCP Events

View RECAP

MEET THE NEW DESIGNEES

HCP Panel Discussion

Uncover the future of fine cacao.
Join us at the DC Chocolate Festival as our panelists share insights on research, explore the HCP’s training programs for sustainable farming practices, and the impact of fine-flavor designation on the entire cacao value chain.

Panelists:

Anne Zaczek, Executive Director HCP, will serve as moderator
Rich Tango-Lowy, President of the Heirloom Cacao Preservation Fund (HCP)
Dr. Darin Sukha, Research Fellow at Cocoa Research Center (CRC) at University of West Indies (UWI) and HCP Tasting Panel Lead
Prof. Path Umaharan, Profesor, Department of Life Sciences, Cocoa Research Center (CRC) at University of West Indies (UWI)

Saturday, April 26
Time: TDB

Taste the future of chocolate!

The Heirloom Cacao Preservation Fund will be unveiling two new Heirloom Designees. Rich Tango-Lowy, Dancing Lion Chocolate and HCP President, will guide the audience through a tasting of the chocolates made with HCP #20 & HCP #21 beans. Discover their genetic profiles, experience the extraordinary tastes, and connect with industry professionals to understand the transformative power of HCP beans.

Awarding Heirloom Excellence at the Chocolate Makers UnConference

We had the honor of awarding the two newest farmers with Heirloom designation at the Chocolate Makers UnConference in Seattle in October 2024. HCP Board President Richard Tango-Lowy led the ceremony, guiding audience members through an exclusive tasting of the chocolates provided by Guittard Chocolate that were made using the beans from each farmer, and evaluated by the HCP’s renowned tasting panel.

Lyndel Meinhardt led the genetics discussion, comparing each designees.

Following the awards ceremony, Rowan Jacobsen presented his eighth book, WILD CHOCOLATE, which dives into the discovery and development of wild cacao.

Check out the event

Profiting from Heirloom Chocolate

A masterclass led by Master Chocolatier Richard Tango-Lowy of Dancing Lion Chocolate on how he uses Heirloom Chocolate to increase profit margins and give back to the chocolate community.

Rich is the current President of HCP and sources from multiple Heirloom designees. Over the years, he has proven to communicate in a powerful and compelling way the importance of sourcing and consuming fine flavor Heirloom varieties to his customer base and has established an effective strategy for increasing profit margin by using Heirloom varieties. He has introduced multiple strategies for donating to HCP that effortlessly work within his business structure. In fact, they enhance his work. So, please join us! Learn more and help chocolate save the world.

The event recording is available on the FCIA website for members.

Download the video