Bar Cacao is honored to present the latest Meet Your Maker event with world-renowned chocolate expert Chloe Doutre-Roussel. Chloe is perhaps the single-most influential professional in craft chocolate, having done everything from supporting fine flavor cacao at origin to advising the chocolate makers we know and love to developing chocolate from tree to bar. Chloe's palate and knowledge base are second to none, so this opportunity to taste with her is one not to miss.

Please join us in exploring craft chocolate through tasting and discussion, from unfortunately flawed to supremely delightful. We'll taste no fewer than eight chocolates selected to highlight the similarities and differences amongst different chocolate makers and different cacao origins. We'll learn about the flaws and attributes of chocolate and what's behind them, with plenty of time for discussion.

Space is limited. For those of you who heard about this early on, Impact Hub space is now fully confirmed. Impact Hub is a vibrant global community of people building a better world. Learn more at www.impacthubbayarea.com.

Looking forward to seeing you there.

Resume highlights: Chloe Doutre Roussel has been exploring the world of chocolate for more than 35 years, visiting plantations and production units, and collaborating with experts in various fields. She is committed to meeting the people behind the products to learn their stories, values, and visions, and to relentlessly analyze processes, marketing, trends, and development strategies. Chloé is a former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris. She has also worked with El Ceibo, a co-operative of cocoa farmers in Bolivia, to develop the first range of gourmet chocolate for export wholly produced by the cocoa growers. Chloé is a regular juror at the Academy of Chocolate Awards (AOC) and at the Northwest Chocolate Festival. She is member of honor of the AOC, founding member of the Academia del Chocolate of Ecuador, and member of the Advisory Board of the Fine Chocolate Industry Association (FCIA).