Nuts, nibs, and caramel: that’s just a taste of some of the inclusions, or ingredients that can be added to chocolate bars. So what makes a good inclusion? And how do chocolate makers design bars like shrimp bonito or sesame and sea salt? Join Patricia Baker of Eating the Chocolate Alphabet, Jess Tupper the Dessert Geek, and chocolate makers from Mission Chocolate, Gaston Chocolat, and Intrigue Chocolate Co. on this panel for anyone who wants to learn more about how chocolate gets enhanced - and to try some really tasty inclusion bars!
