Considering going to MOSI's Festival of Chocolate? Here's everything you need to know to participate in this huge chocolate event.
1. Tickets
Admission to the the Festival of Chocolate is included with your daily ticket to MOSI. Advanced day pricing for adult tickets (ages 13 to 59) is $20.95, senior tickets (ages 60 and over) is $18.95 and child tickets (ages 2 to12) is $16.95.
Adult tickets to MOSI include all day Entry into MOSI and The Festival of Chocolate, two complimentary chocolate chip coins to spend on chocolate treats, an opportunity to win a spot at the chocolate judges' table for the "Best of" Chocolate Indulgence Competition and an opportunity to reserve a spot for limited seating events such as the Wine and Chocolate Pairings as well as Chocolate Classes taught by Chocolate Masters.
Child tickets to MOSI include all day entry into The Festival of Chocolate and an opportunity to win a spot in the Ice Cream Eating and Cookie Stacking Competitions.
All ticket purchases are for one day only. Chocolate treats from vendors are NOT included! Some vendors may be giving out free samples but most treats will cost you between $1 and $5 per item. The tender for chocolate treats will be the chocolate chip coins available for purchase at the front of the festival for $1 per coin. Again, the coins is the ONLY revenue accepted by the vendors. No coin means no purchasing chocolate treats from vendors!
2. Hours for the 2012 Show
The Festival of Chocolate will be open from 9 a.m. to 6 p.m. on Saturday January, 14; 9 a.m. to 6 p.m. on Sunday, January, 15; 9 a.m. to 5 p.m. on Monday, January, 16.3. Demonstrations
Saturday, January, 14, 2012
- 11:00 a.m. - Tasting of a Mexican Chocolate Drink (using old world methods) and Taste, Touch and Smell - Cacao Pod and Beans by Bernie Schaked, Founder of Schakolad Chocolate Factory (45 minutes)
- 12:00 p.m. - The Making of a Chocolate Weave Basket by Steven Rujak of Sweet and Savory Seasons (45 minutes)
- 1:00 p.m. - Chocolate Artistry with a Fashion Theme by Master Chef Ewald Notter of Notter School of Pastry Arts (45 minutes)
- 2:00 p.m. - The Art of Fondant by Leti Stovern, Pastry Chef and Owner of Sweet Tweets Cakery (45 minutes)
- 3:00 p.m. - The Science of Ice Cream by The MOSI Science Educators (45 minutes)
- 4:00 p.m. - The Art of Icing a Chocolate Cake - Tips and Techniques that make a very challenging task a piece of cake by Michelle DeMicco, Cake Artist and Owner of Mikey's Cafe and Bakery (45 minutes)
Sunday, January, 15, 2012
- 11:00 a.m. - Tasting of a Mexican Chocolate Drink (using old world methods) and Taste, Touch and Smell - Cacao Pod and Beans by Bernie Schaked, Founder of Schakolad Chocolate Factory (45 minutes)
- 12:00 p.m. - Chocolate 101: How to Properly Taste Chocolate by Stephanie Weinberger, Dove Chocolate Discoveries Independant Chocolatier (45 minutes)
- 1:00 p.m. - The Making of a Chocolate Weave Basket by Chef Steven Rujak of Sweet and Savory Seasons (45 minutes)
- 2:00 p.m. - Using Chocolate in a Savory Dish by Chef David Arnold, Instructor at MTI Culinary Arts (45 minutes)
- 3:00 p.m. - The Science of Ice Cream by The MOSI Science Educators (45 minutes)
- 4:00 p.m. - Chocolate Designs for Cakes and Cupcakes for the Home Cook by Debbie Hodge, Pastry Chef and Owner of My Favorite Cake Supplies and Products (45 minutes)
Monday, January, 16, 2012
- 11:00 a.m. - Tasting of a Mexican Chocolate Drink (using old world methods) and Taste, Touch and Smell - Cacao Pod and Beans by Bernie Schaked, Founder of Schakolad Chocolate Factory (45 minutes)
- 12:00 p.m. - Chocolate 101: How to Properly Taste Chocolate by Stephanie Weinberger, Dove Chocolate Discoveries Independant Chocolatier (45 minutes)
- 1:00 p.m. - Making Kid-Friendly Puppy Chow - A Family Project by Chef Steven Rujak of Sweet and Savory Seasons (45 minutes)
- 2:00 p.m. - Chocolate Designs for Cakes and Cupcakes for the Home Cook by Debbie Hodge, Pastry Chef and Owner of My Favorite Cake Supplies and Products(45 minutes)
- 3:00 p.m. - Sugar Sculptures Decorations for Ganache Filled Cupcakes by Sidney Galpern from Simi Cakes & Confections (45 minutes)
4. Vendors
Boola Creamery from Kissimmee; Candy Clouds from Orlando; Chateau Confections from Winter Park; Chocolais Chocolate Wine from Tampa; Choffy from Orlando; Frostings Etc from Tampa; Frost The Cake from Tampa; Galleria of Chocolates from Orlando; Joey Biscotti from Largo; Just Because Treats from Tampa; Kookie Krums from Dunedin; La Creperia Cafe from Tampa; Mikey's Custom Creations Cafe and Bakery from Tampa; Notter School of Pastry Arts from Orlando; Picture This Candy Company from Orlando; Planet Smoothie from Tampa; PRP Wine International from Tampa; Rocky Mountain Chocolate Factory from Orlando; Schakolad Chocolate Factory from Tampa; Stefano's Gelato from Tampa; Sweet Tweets from Tampa; The Olive Tap from West Palm Beach; The Original Leena's Chocolates from Valrico; William Dean Chocolates from Largo
