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Chocolate Talk & Tasting

Thursday, April 25, 2024 | 6–8 pm
Add to calendar 2024-04-25 18:00:00 2024-04-25 20:00:00 Chocolate Talk & Tasting Natural History Museum nhmla webmaster@nhm.org America/Los_Angeles public
Bars of chocolate from above with a repeated rainbow pattern


Thursday, April 25, 2024 | 6–8 pm

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Natural History Museum
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$20 General Admission
$18 Members

Chocolate Talk & Tasting | Keeping it Grounded

Join us at NHM as we dive into the world of chocolate. Meet chocolatiers featured in the digital series, Chocolate: From Beans to Bliss, as they share stories about their journey to chocolate and their connections to family, health, and resilience. Best of all, enjoy a chocolate tasting from each featured speaker's shop as part of the evening experience.

What is sustainable chocolate? What are the health and environmental benefits of working with sustainable chocolate producers? On April 25th, we explore these questions and more in a conversation with Ethnobotanist and Cacao Expert Patricia Tsai of Chocovivo and Executive Pastry Chef Mac Daniel Dimla of Providence LA, moderated by Associate Director of Community Engagement at NHMLA, and content producer for the Being Los Angeles initiative and ChocoLAte: From Beans to Bliss project, Milena Acosta.  

Each guest will receive a chocolate tasting from Chocovivo and Providence LA with admission. Select first-floor exhibitions will be on view before and after the conversation. Space is limited.

6 pm | Doors Open
6:30 pm | Discussion Begins
7:30 pm | Discussion concludes
8 pm | Program ends 

Patricia Tsia

Patricia Tsai, Ethnobotanist, Cacao Expert 
Patricia Tsai, a Wharton School graduate, holds a Bachelor's degree in Economics. After consulting and obtaining a CPA license, she explored traditional chocolate-making in Oaxaca in 2001. With 15 years of industry research, she's now a recognized chocolate expert, lecturing at both UCLA and USC. A TEDx speaker in Japan, Patricia collaborates with major corporations globally.

Mac Daniel Dimla

Chef Mac Daniel Dimla, Executive Pastry Chef, Providence LA 
Mac Daniel Dimla is the Executive Pastry Chef at Providence, a Michelin-starred restaurant. A graduate of The Culinary Institute of America in St. Helena, California, Mac has 10 years of kitchen and pastry experience, culminating in his current role. Currently, he is leading the Bean to Dessert chocolate program at Providence, revolutionizing the use of chocolate in desserts. His commitment to improving his craft is evident in his innovative projects and dedication to the art of pastry. Mac Daniel Dimla's professional philosophy revolves around continuous growth and mastery in the field of pastry, embodying a relentless pursuit of excellence. 

Milena Acosta 2023

Milena Acosta, Associate Director of Community Engagement
Milena Acosta is a marine biologist and science communicator with over 20 years of experience working in out-of-school learning institutions.  In her current role as Associate Director of Community Engagement, she fosters relationships with community-based organizations and implements a comprehensive engagement strategy for creating community partnerships and programs in Los Angeles County. She oversees several collaborative programs and works with staff and community stakeholders to ensure inclusive and authentic partnerships are aligned with the Museum’s mission and neighborhood aspirations.  Milena oversees the content for the Being Los Angeles initiative and produces the ChocoLAte: From Beans to Bliss project.

Closeup from above of a bowl of liquid chocolate
Bars of chocolate with an imprinted shell pattern from above
Liquid chocolate in a bowl from above
Bars of dark chocolate squares shot from above against a white background

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