On January 20, the Fine Chocolate Industry Association (FCIA) will hold a pastry symposium at the Melissa Coppel Chocolate and Confectionery School in Las Vegas. At this event, guest speakers will be demonstrating fine chocolate applications in pastry and confectionery, sharing tips and answering questions. Without a doubt, a great opportunity to discover the latest trends, techniques, and innovations around chocolate.

Among the chef speakers we find Luis Robledo, creator of Tout Chocolat Mexico, a chocolate shop specialized in bonbons, bars, cakes and other high-end confections, recognized as Latin America’s Best Pastry Chef 2019 by 50 Best; Melissa Coppel, who conveys her passion for chocolate at her school; Michiko Tanaka, pastry chef and head of product development and marketing for retail stores at Cacao Hunters Japan; Jennifer Yee and Jonathan Whitney, executive pastry chef and master chocolatier at Wynn Las Vegas, and Daniel Joseph Corpuz who, utilizing his Filipino-American background, has launched Daniel Corpuz Chocolatier in New York.

And that is not all. The symposium will also feature Ramón Pérez, Pastry Chef/Technical & Sales at Felchlin USA/Canada; Jenny Samaniego, founder of Conexión Chocolate; Donald Wressell, executive pastry chef at Guittard; Stephen Durfee, director of Curriculum Dandelion Chocolate, and David Castellan and Cynthia Leung, co-owners of SOMA Chocolatemaker.