The chocolate festival was amazing. I started the day with a feeling of anticipation and left with an enormous theobromine buzz. The festival ran from 10 - 6 pm, but I decided to show up at 2:00 pm, because I knew it would be dangerous to spend 8 hours around free chocolate, that was the dietitian in me talking. I recruited a couple of close friends to share in the experience and they were truly thankful. When I arrived at the festival, I was directed to a room with 4 or 5 chocolate booths. I started my first tasting at
Hot Cakes Confectionery based in Seattle. Their salted caramel sauce, molten chocolate cake in a mason jar, and dark peanut butter truffles were to die for.
I then moseyed over to
Forte Artisan Chocolate , also based in Washington, for their amazing salted caramels. They had a few other tasty treats including the orange jazz bar and white bar. I also sampled their Aztec Soul bar, but the jalapeno and chipotle peppers were a little to spicy for me.
I then sampled a magical truffle from
Intrigue Chocolate Co. , based out of Seattle, made with basil.
As I scurried around the room trying to take in as much information and free tastings as I can, one of my friends, ever to so kindly, reminded me that there is not one but two rooms full of chocolate. I think to myself, how can I possibly eat more chocolate. You must understand, this is not because I am full, but because I am running on a huge theobromine high, please refer to my blog post on Theo Chocolate for a description of theobromine. Ninety-five percent of the chocolate I sampled was between 75 - 90 % chocolate. I enter the second room with hesitation but knew I had to conquer. I start my first tasting with a pomegranate Lime Bar from
The Chocolate Conspiracy that sent me through the roof and unfortunately had to stop sampling chocolate at that point and take a rest.
Once I regained consciousness I marched on like the chocoholic that I am. I moved on to
Taza Chocolate . Taza Chocolate is unique in that they are the only producer in the US of 100% stone ground, organic chocolate. They roast, winnow, grind, temper, and mold their chocolate in house by hand. Pretty darn amazing.
Next is
Fresco Chocolate , who by far had the most tastiest chocolates (loved the Ghana and Jamaican) and the most enthusiastic chocolatier around. Absolutely a joy to talk to!
Next I learned how to make chocolate with
Cotton Tree Lodge .
Finally, I ended the day with
Claudio Corallo chocolates. Claudio spends his time in Sao Tome and Principe, 2 tiny African Islands were he makes his chocolate and ships it to Washington to be enjoyed by people like me.
I would like to thank the Northwest Chocolate Festival for providing me with the most amazing chocolate experience imaginable.
I then moseyed over to Forte Artisan Chocolate , also based in Washington, for their amazing salted caramels. They had a few other tasty treats including the orange jazz bar and white bar. I also sampled their Aztec Soul bar, but the jalapeno and chipotle peppers were a little to spicy for me.
I then sampled a magical truffle from Intrigue Chocolate Co. , based out of Seattle, made with basil.
As I scurried around the room trying to take in as much information and free tastings as I can, one of my friends, ever to so kindly, reminded me that there is not one but two rooms full of chocolate. I think to myself, how can I possibly eat more chocolate. You must understand, this is not because I am full, but because I am running on a huge theobromine high, please refer to my blog post on Theo Chocolate for a description of theobromine. Ninety-five percent of the chocolate I sampled was between 75 - 90 % chocolate. I enter the second room with hesitation but knew I had to conquer. I start my first tasting with a pomegranate Lime Bar from The Chocolate Conspiracy that sent me through the roof and unfortunately had to stop sampling chocolate at that point and take a rest.
Once I regained consciousness I marched on like the chocoholic that I am. I moved on to Taza Chocolate . Taza Chocolate is unique in that they are the only producer in the US of 100% stone ground, organic chocolate. They roast, winnow, grind, temper, and mold their chocolate in house by hand. Pretty darn amazing.
Next is Fresco Chocolate , who by far had the most tastiest chocolates (loved the Ghana and Jamaican) and the most enthusiastic chocolatier around. Absolutely a joy to talk to!
Next I learned how to make chocolate with Cotton Tree Lodge .
Finally, I ended the day with Claudio Corallo chocolates. Claudio spends his time in Sao Tome and Principe, 2 tiny African Islands were he makes his chocolate and ships it to Washington to be enjoyed by people like me.
I would like to thank the Northwest Chocolate Festival for providing me with the most amazing chocolate experience imaginable.