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9th Session

Date: 22 November 2007

Location: Hotel Tivoli Lisbon

"Origin and History of Cocoa - A world of services" - Movie dispensed by Callebaut.

"Callebaut" - the brand, the company and chocolates presented by Jose Machado from Neoquímica SA.

“Denegro! Chocolates” - A tasting of chocolates created by Teresa Coelho, member of the Club, and her partner, made with Callebaut brand chocolates.

"Diabetics eat Chocolate!" - An interesting clarification on the diet of diabetics by the prestigious nutritionist Dr. Gil Vaillant.

"Chocolate Bowl with Hazelnut" - A presentation and tasting of a dessert created by Executive Chef Luis Baiena, of the Hotel Tivoli Lisbon, made with Callebaut chocolate.

“Justino’s Madeira” - A tasting of Madeira wine, Malvasia 10 years (Sweet) and Verdelho 10 years (Medium dry).   

1st Chocolate Exhibition

Date: 9,10 & 11 November 2007

Location: Grândola - Parque de Feiras e Exposições

The Cocoa Club of Portugal participated at the first Chocolate Show in Grândola with a display of a series of panels documenting the history of cocoa and chocolate, the characteristics of the plant and fruit, the phases of processing the seeds and the manufacturing of chocolate.

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Chocolate in Cascais

Date: 18, 19 & 20 October 2007

Location: Centro Cultural de Cascais / Concelho de Cascais

The Cocoa Club of Portugal in collaboration with the Municipality of Cascais, organized this event, which lasted 3 days. The main objective here was to get across as much information as possible about cocoa and good quality chocolate, as well as its excellent nutritional properties.

"Chocolate in Cascais" took place at the Centro Cultural de Cascais, with the following activities:

  • Exhibition on cocoa and chocolate
  • Brand Exposure: Lindt, Cacao Barry, Callebaut e Valhrona
  • Workshops for children
  • Various conferences with speakers Chloé Doutre-Roussel, Vítor Nunes and the Consul of the Dominican Republic.

Outside of this area, the event also counted on the participation of several hotels which developed their own cocoa and chocolate creations which were integrated into their menus during the week preceding the event.

The cocoa-producing country invited to be present this year was the Dominican Republic.

8th Session

Date: 11 July 2007

Location: Hotel Ritz Four Seasons Lisboa

"Michel Cluizel's Chocolate" - An interesting movie that transported us to the cocoa and chocolate world in the company of this prestigious Chocolatier.

"Michel Cluizel's 1ers Crus de Plantation" -  Showing and tasting of the range of chocolates by this brand, presented by Odete Estêvão.

"Notes on Chocolate" - An interesting lecture by Prof. José Empis of the Instituto Superior Técnico.

"Warm Tart with Chocolate flavored Ice Cream" - The tasting of the dessert made by pastry Sub chef Filipe Soares, of the Hotel Ritz.

 "Wines of the Azores" - Maria João Menezes of Viniportugal proposed, and Teresa Gomes of Wine Solutions presented a tasting of two liquor wines of the Pico island in the Azores: Lajido, casta Verdelho e Arinto, e Czar, casta Verdelho.

7th Session - The Club's 2nd Anniversary

Date: 25 March 2007

Location: Pestana Palace Lisbon

"Claudio Corallo in Sao Tome and Principe" - Movie about the life and cocoa plantation of Claudio Corallo and his family in Sao Tome and Principe.

"Terreiro Velho Plantation...” - Elizabette Corallo presented a tasting of three chocolates made from cocoa from this plantation “... and Nova Moka...” three Coffee with Chocolate delights.

"Cocoa in Sao Tome and Principe - The large companies - The Valle Flor"- Speech delivered by Prof. José E. Mendes Ferrão, retired from I. S. de Agronomia de Lisboa - Tropical Cultures.

"Temptations" - The tasting of two mousses prepared with Claudio Corallo Chocolate 80%, and Chocolate Valrhona Guanaja 70%, made up by the hotel chef, Joaquim de Sousa.

“Wine of Carcavelos” - The Prof. António Mexia of the Estação Agronómica Nacional lead the tasting of the wines from the years 1991 and 1993 from Quinta de Cima.

"Birthday Cake" - Specially prepared to commemorate the Club's 2nd Anniversary, the Chef Joaquim de Sousa created a Biscuit Sacher with apricot jelly and Jivara chocolate mousse.

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