Good cocoa, better chocolate.
That’s what Chocoa is all about. Good cocoa because it is produced sustainably and/or because it is a special variety that brings fine flavours.
Today, sustainable cocoa is only 10% of the worldwide cocoa production. This share needs to grow, as the demand for sustainable chocolate increases. Chocoa [pronounced cho-ko-wa] wants to raise the production and consumption of sustainable cocoa and chocolate.
The yearly, four day event takes place again on March 28 - 31 2014 at cultural venues in Amsterdam, the city with the world's largest volume of cocoa processing and the world's largest port for handling and storage of cocoa.
The cocoa industry will meet with and explore possibilities of boosting the volume of sustainable cocoa at the first Amsterdam sustainable cocoa conference at The Royal Tropical Institute
Taste good chocolate available for the consumer market during tastings, workshops and other activities at the chocolate fair in Het Scheepvaartmuseum.
Dutch chefs will discover the secrets of cooking with fine flavour chocolate from Latin-American top chef Maricel Presilla at the masterclass in Hilton Amsterdam.
Get your tickets online before the event starts and join us in promoting good cocoa, better chocolate!
28th - Conference on Sustainable Cocoa at the Royal Tropical Institute.
29th & 30th - Chocolate Festival at the Maritime Museum
31st - Chocolate Master Class at the Amsterdam Hilton