Dominic Fortin puts his nose into a tub of pure chocolate liquor and inhales deeply. The British Columbia-based pastry chef is in France to create his own signature chocolate blends - one dark, one milk - at Cacao Barry's Or Noir laboratory, a unique space offering bespoke services to the world's top chocolatiers.

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...