Could you pass up a meeting like this? I couldn’t. Here’s where many sisters and misters from NorCal Sisters in Crime gathered last weekend:
Chocolate Seminar: Examining the myths, the realities, and the fantasies, as well as the usual suspects.
Tantalizing tastes presented by Janet Rudolph and Frank Price.
Part One, just to make it clear that this was a crime writers meeting, Janet Rudolph gave expert advice on killing with chocolate, even providing a list of mysteries where chocolate is death, or at least a prime suspect. Here’s the Dying for Chocolate list — dozens of novels for your reading pleasure.
Tasters
Part Two, the lesson, from Frank Price. Chocolate is one of those nutritional pleasures that has become a part of the fabric of life for many. Chocolate is a finite resource subject to the pressures of weather, insects, over-cultivation, and political forces. At one time, worldwide, there were only a few companies who were “bean to bar.” Now the number of “bean to bar” companies is growing as is the geographical, political, and manufacturing forces. And the ever-changing weather has caused the sourcing and manufacturing processes to become more intense and more complicated.
Consumers are becoming more demanding. Production techniques are more refined. Manufacturers are researching many different techniques to create a demarcation for their brand. Industry-wide experts guess that the supply of chocolate will be ever changing and the price for the basic bean will fluctuate in the global economy. At the same time that new manufacturers are popping up, there are many larger companies who are trying to add small artisanal brands to their portfolio so that they can launch products, packaging, and advertisement to fill various consumer niches from the everyday chocolate snacker to a more sophisticated palate, and to the baker, confectionary artist and restaurateur.
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