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Nettie Atkisson

@smallbatcheducation

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🤔 What if the biggest misconception about cacao flavanols starts before roasting?

👇🏻👇🏻👇🏻

🟣 UNFERMENTED PURPLE CACAO from @vitalpurple

▫️1,900 mg of cocoa flavanols per serving
▫️228 mg of epicatechin per serving
▫️Contains anthocyanins, the flavonoid pigments responsible for its purple color
▫️No fermentation. No roasting.
▫️Low-temperature drying, with processing temperatures below 90°F (32°C)

👉🏻 Why FERMENTATION is important?

▫️Over 80% reduction in epicatechin and catechin in one published study comparing fermented and unfermented cacao beans
▫️Anthocyanins also undergo substantial transformation and degradation
▫️These changes occur BEFORE roasting

Let's compare with 👇🏻

🍫 NATURAL COCOA POWDER

▫️Fermented and typically roasted, but not alkalized
▫️Average total flavanols: 34.6 mg/g in a published study of commercial cocoa powders

🖤 DUTCH-PROCESSED COCOA POWDER (compared with natural cacao powder)

🚩 60% lower with light alkalization
🚩 77% lower with medium alkalization
🚩 89% lower with heavy alkalization

⚠️ We keep discussing cacao percentages and roasting temperatures. Why is fermentation so often missing from the conversation about flavanols?

If these numbers surprised you, SAVE this post and SHARE the reel. More consumers deserve to understand what actually determines the flavanol content of their chocolate 🍫

Follow for specialty chocolate education grounded in research, not recycled marketing claims 😘

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I love the @nwchocolate ! So many amazing humans under one roof. 🖤⚡️💜

I missed getting photos with some of my favorite people, but there’s always next year!

Love you all! 💜

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Exploring new flavors together makes it really easy to connect. Isabella of @jointhefull and I curated an olive oil and chocolate event. The guests were wonderful and there was so much laughing, chatting and questions.

I made a scrapbook for you to see photos of the event.
Sampling a variety of chocolate and olive oil was definitely a recipe for connection and it made me very happy to see.
One guest even said “This is better than therapy.”
#nyctastings #nycfoodie #nycfoodgals

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We are elevating Halloween treats with a sophisticated coffee and chocolate pairing. Subra Coffee and chocolate sommelier, Nettie Atkisson, have curated a chocolate and coffee tasting to commence your Halloween weekend.

Here is a hint of what you can expect.

A 70% Colombian bar with strong fudgy notes made from beans sourced from the Chigorodó region of Colombia via direct-trade supplier Cacaitos paired with an iced coffee from India.

A Mexican worm salt 70% bar paired with a Cardamon coffee.

A 59% bar with cacao from Uganda, Salted Plum chocolate paired with coffee from India.

A 70% Mexican lavender and fennel bar with hot coffee made with coffee beans from India.

We will end with an Ube Horchata bar and iced coffee with Oat Milk.

The Grown‑Up Treat Hour.

Who should join? Anyone who loves chocolate, coffee, pairings, and effortless connection opportunities.

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Meet the chocolate experts who’ll be sharing their knowledge, stories, and passion at this year’s Pennsylvania Chocolate & Coffee Festival!

Our chocolate speakers are covering everything from cacao’s journey at origin and the art of fine chocolate making to chocolate history, family-friendly experiences, and tasting techniques.

Whether you’re a lifelong chocolate lover or simply curious to learn something new, you’ll leave with a deeper appreciation for every bite.

Every seminar is INCLUDED with your festival admission!

Visit www.pachocolateandcoffee.com for the full seminar schedule and tickets. We’ll see you in a few weeks! 🍫

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Calling all chocolate lovers!

The Pennsylvania Chocolate & Coffee Festival is bringing together chocolate experts for a weekend of inspiring seminars, fascinating stories, and hands-on learning.

From chocolate history and tasting techniques to bean-to-bar craftsmanship and cultural traditions, you’ll discover something new with every session.

Every seminar is INCLUDED with your festival admission!

👉 Swipe through for the full schedule, then visit www.pachocolateandcoffee.com to plan your weekend.

We’ll see you this October for a sweet weekend of learning, laughter, and, of course, plenty of chocolate! 🍫☕

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Wow, that’s another Northwest Chocolate Festival in the books. We can’t even begin to express how much we love all of you who came to support us, and all of our friends in this incredible craft chocolate community.
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From a business side - this weekend was WILDLY success for us. We far surpassed what we made at 2025’s festival and loved how all of last year’s “I’ve never heard of you” comments turned into “oh!! You’re my favorite chocolate company now” and “I’ve been excited to see you again” comments.
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From a chocolate maker’s side - this community is beautiful. We all have the same shared goal of spreading the importance of ethically sourced, high quality cacao. Everyone has the same struggles and everyone is here to support each other and lift each other up; sharing knowledge, tips, hilarious and heartwarming stories. Thanks to all of the chocolate makers and cacao producers that came to visit us this last week. You’ve made our little 1.5 year old company feel so included.
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We also love how it’s becoming a tradition that the cacao icon @sarahbharath is in our yearly chocolate festival group photo 😂

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The sun is out again, NYC! 🌞 Let’s celebrate with chocolate and olive oil. 🍫🫒

Fall is a season of transformation. Both these foods start as fruit, harvested by hand. Both pass through a process that can honor them or hurt them. And both foster a slow, sensory approach, paying attention to bitterness, quality, and origin. Connect and learn about these magical, ancient foods. ✨

🗓️ Thursday, October 1st from 6:30-8:30pm
📍 Fabrik DUMBO (20 Jay St.)
🎟️ in bio

Watch until the end for bloopers part 2!

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This Thursday, October 1st from 6:30-8:30pm at @fabriksocialspaces DUMBO (20 Jay St.), join @smallbatcheducation of @the_chocolateconnection and @isabellacassell of @jointhefull for an evening of chocolate and olive oil.

It’s harvest season, let’s gather and learn about two of the most ancient, comforting, magical foods. 🫒🍫

Savor Autumn! 🍂

Watch for blooper at the end 😂

#chocolate #oliveoil #nycfall #nycevents #fallfoods

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Thank you, Nancy, @highlandparkconservancy for adopting some of our cacao seedlings!🌱 We know they’re in good hands and will continue to thrive under your care. 🙏💚🍫 We’ll be posting updates about their progress from time to time in their new home at Lamberton Conservatory.😊#cacaocoffeentea #craftchocolate #visitroc #lambertonconservatory #cacaoeducation

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Devouring life, one collaboration at a time.

Three ways I’m exploring taste this season with three incredible collaborators.

All 🎟️ in bio.

Taste as connection.

@singlesaturdays_nyc invited me to bring the olive oil ritual to facilitate connection. Trying something new together is one of the fastest ways to break the ice!

📍 @fabriksocialspaces DUMBO 9/25 from 6-8:30pm
🫒 A curated tasting, tucked into a night of games and conversation

Taste as craft.

Nettie of @the_chocolateconnection and I are putting two ancient harvests side by side — three oils, three chocolates, one question: what does process do to a fruit?

📍 @fabriksocialspaces DUMBO 10/1 from 6:30-8:30pm
🍫 Bitterness, polyphenols, single-origin vs. blend — we cover it all

Taste as art.

At @townofhumorville where I’m Artist in Residence this season, tasting becomes the prompt — olive oil as a muse for paint, color, and writing.

📍 HumorVille, Brooklyn 10/18 from 3-5pm
🎨 Taste it. Paint it. Write it.

Incredible ladies!
@natcrame
@smallbatcheducation
@jesterofthepeace

Three options to devour 🫒🫒🫒

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I’m so excited to be collaborating with @isabellacassell @jointhefull for this special event.

Isabella is an olive oil somellier. Nettie is a chocolate somellier. Together, we are planning a fun, informative and delicious evening @fabriksocialspaces

Come and celebrate the harvest with us. We will savor two time honored foods, olive oil and chocolate.

This will be a slow space to observe the changing of the seasons while sampling curated selections of olive oil and chocolate from different origins.

Food is precious. Time to slow down and fully rejoice in food and community.

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