The Vancouver Hot Chocolate Festival is in full swing and Akemi and I have been trying our darndest to sample as many of the 60-some flavors available at the various shops and cafes around town. So far, we’ve managed to try about a dozen decadent offerings. Looks like we’re really going to need to pick up the pace with roughly two weeks to go.
Here’s a rundown of our tasty accomplishments to date. Please note that some of the flavors have been discontinued – but been replaced with other (no doubt) sublime selections:
Italian Honey Moon: Honey nougat and hazelnut made with Avalon Organic milk and Michel Cluizel chocolate served with Erin Ireland’s “To Die For” Banana Bread.
Available: Every day of the festival at Bella Gelateria 1001 West Cordova Street.
I was leery at first. Hot chocolate topped with shards of honey nougat? I love particulates (that’s what they call ’em) in my ice cream, but in my drinking chocolate? Well, they turned out to be a wonderful little textural addition to the drink. I am now a hot chocolate particulate convert!
Monkey’s Choice: Caramelized Banana & Honey served with Erin Ireland’s “To Die For” Banana Bread.
Available: Every day of the festival at Bella Gelateria 1001 West Cordova Street.
Very good although I was on the fence about the banana bits. The banana bread was the perfect dipping accompaniment.
Ohhh CANADA: Canadian maple syrup + pecan hot chocolate served with a sable.
Available: January 19 – 29 at Thierry Chocolaterie Patisserie Cafe 1059 Alberni Street
http://www.thierrychocolates.com/
A tasty tribute to The Great White North. And those candied pecans were a lovely touch.
Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.
Available: Every day of the festival at Thomas Haas 2539 West Broadway, Vancouver.
Terrific! I could have had two but I’m sure the sugar rush would’ve killed me.
The Sweet of Bitter Dark: Bitter dark drinking chocolate.
Available: January 19 – February 14 at Beaucoup Bakery 2150 Fir Street (in Kitsilano)
With seating at a premium, we elected to go take-out. The serving sizes are notably smaller than the other offerings sampled so far on this Hot Chocolate tour (which sat perfectly fine with Akemi who thought it ideal given its punchiness). Also, there were some temperature issues as the drink was served at just a touch above room temperature – more of a Warm Chocolate. In the end, probably my least favorite as the sour notes of this particular Valrhona dark proved just too much for me.
Petal of a Rose: Vanilla bean white hot chocolate with rose.
Available: January 26 – February 1 at Beaucoup Bakery 2150 Fir Street (in Kitsilano)
This one was a few degrees cooler than the Bitter Dark and, while Akemi found it too sweet, I enjoyed the flavor combination. The hint of rose was perfect and didn’t overwhelm the vanilla.
The drink was accompanied by a blondie (the brownie’s angelic sister?) that, again, Akemi found too sweet but, yes, again, I enjoyed for its delightful salted caramel combination.
A Snowball’s Chance in Tokyo: White chocolate matcha hot chocolate topped with yuzu marshmallow.
Available: January 19-25 at Beta 5
(http://shop.beta5chocolates.com/) and The Juice Truck (usually found on the corner of Abbott and Water in Gastown).
Being a HUGE fan of the gang at Beta 5 Chocolate, I was really looking forward to this one – but came away disappointed when I got it off the The Juice Truck during last week’s food truck event. It was weak, very watery, and devoid of any trace of yuzu flavor (I assume the marshmallow had dissipated in the heat of it all). Undeterred, I stopped by Beta 5 and picked up the hot chocolate stick mix, then made it myself at home. The results? MUCH better – although I still missed the yuzu marshmallow.
When Pigs Fly: Cocoa Barry “Alto El Sol”, a single plantation chocolate, topped with maple and bacon marshmallow, served with a peanut butter cookie.
Available: Every day of the chocolate festival at Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).
A nice cup of chocolate although I didn’t find the marshmallows particularly “bacony” and thought the accompanying peanut butter cookie just so-so.
Armoury Amour: Cocoa Barry “Madirofolo”– a single plantation chocolate, kissed with raspberry and served with a mini lemon and basil ice cream sandwich.
Available: Every day of the chocolate festival at Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).
Well, damn, this was a surprise! I’m not a fan of the fruit-chocolate combo and find raspberry a particularly reprehensible partner but this heavenly creation sang. Akemi’s overall favorite so far and a definite Top 3 finisher for yours truly. Loved the raspberry sugar rim.
Orange Blossom Flower: 64% dark chocolate – origin: Ecuador. Infused with orange blossom flowers and served with choice of chocolate square.
Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.
www.chocolaterienouvellefrance.ca
Beautifully presented and loved the froth but the orange blossom overwhelmed.
Jasmine: 64% dark chocolate – origin: Ecuador. Infused with jasmine and served with choice of chocolate square.
Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.
www.chocolaterienouvellefrance.ca
Surprisingly spectacular. Just the right chocolate married with the perfect balance of jasmine yields the most exquisite hot chocolate of the festival so far.
Currant Direction: The sophisticated Euro accent of blackcurrant. Served with a thyme sable.
Available: January 28 – 30, February 9 – 1 at Soirette Macarons & Tea 1433 West Pender Street, Vancouver. (Coal Harbour)
Our first attempt to sample Soirette’s hot chocolate offerings was unsuccessful. We walked in at 6:30 p.m., a half an hour before closing, only to have the girl behind the counter look at us as though we were homeless people seeking for spare change. We inquired about the hot chocolate and were informed, alas, the kitchen was closed. Closed? Damn, I thought, that must be a mighty involved hot chocolate-making process!
We returned a few days later for an afternoon visit. A different girl was at the counter and she was sweet as can be. The owner, came out from the back to chat macarons and hot chocolate with us – and present us with the thyme sable that accompanied our order.
I’m not a big fan of mixing fruit and chocolate so the cocoa-currant combo didn’t really sing for me. Akemi, on the other hand, was quite charmed by the creation – although she felt the addition of lavender petals was a bit much. That thyme sable however…Holy Smokes! Closer to cake than sable, sweet and salty with a savory thyme undertone, it was the best thing I’ve eaten this year! Unbelievably good but, sadly, not on the regular menu.
P.S. It only took all of 45 seconds to actually prepare the hot chocolate.
The Ayala: Jasmine drinking chocolate, topped with housemade juniper marshmallows.
Available: January 19 – February 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver, B.C. 604-222-4477
www.cocoanymph.co
A subtle blend of jasmine and dark chocolate. The homemade juniper marshmallows were a nice little addition.
The Noah: Balsamic drinking chocolate, topped with housemade cherry marshmallow.
Available: January 26 – February 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver, B.C. 604-222-4477
www.cocoanymph.co
Thicker, silkier than The Ayala but, ultimately, possessed of just a tad too much of a vinegar kick. Sipped on its own, it didn’t quite do it for me although the cherry marshmallows offered a nice counterpoint.
Leave a Reply