Chocolate extravaganza set for Feb. 4 at UC Davis

Jan 18, 2012

A dozen dipped chocolate squares come off of the production line.
A dozen dipped chocolate squares come off of the production line.
Chocolate lovers take note: Tickets are available for the Feb. 4 “Chocolate” extravaganza at the Robert Mondavi Institute for Wine and Food Science at UC Davis.

The day will begin with an exclusive gourmet class, designed for foodies, epicureans and aficionados of ultra-premium chocolates. The morning class is currently filled, but names are being added to a waiting list, and a larger venue is being sought to accommodate the strong interest in the class.

Leading the gourmet class will be maître chocolatier chef Lionel Clement of Nuubia Chocolate in Pleasanton. Clement was named 2011 Chocolatier of the Year at the inaugural Pastry Live event, held in Atlanta in August. At the competition, Clement received high scores for the flavor and texture of his Lime Vanilla Ganache and was praised for the creativity of design and execution of his Raspberry Jasmine Tea chocolate.

Registration for the morning class is $50 for the general public or $40 for Friends of the Robert Mondavi Institute.

The afternoon program, for which tickets are still available, is intended to provide participants with a glimpse of the history, sustainability and health benefits of chocolate.  Presentations will be made by Alexandra Saunders, co-founder and chief executive officer of Nuubia Chocolate; Carl Keen, a UC Davis nutrition professor and expert on the health benefits of chocolate; and Louis Grivetti, a UC Davis professor emeritus of nutrition and an authority on the history of chocolate.

The program, to be held from 1:30 p.m. to 5:30 p.m. in the Silverado Vineyards Sensory Theater of the Robert Mondavi Institute, will culminate in a guided chocolate and wine tasting.

Registration for the afternoon program is $55 for industry members and the general public; $45 for UC faculty, staff and friends of the Robert Mondavi Institute; and $20 for UC students.

The Chocolate extravaganza was made possible by the Julia Child Foundation for Gastronomy and the Culinary Arts.

Registration for the afternoon program and wait-list placement for the morning class are available at or by contacting Kim Bannister at or (530) 752-5171.

By Pat Bailey
Author - Public Information Representative