Chocolate Events multiply like Rabbits… No, it’s not Easter, and no chocolate bunnies in sight at this time, however the Fall Festival of Chocolate, showcasing local chocolatiers, artisan chocolates, pastry chefs, bakeries, wines, beers, whiskeys – well, all things chocolate and all things that pair with chocolate, keeps multiplying.

The magical mystery of cacao and chocolate is explored through seminars and pairings, held at local chocolate shops, wineries, breweries, restaurants, cafes, and bakeries.

Join the Festival of Chocolates for events held from October 15 through to November 10, across the Lower Mainland of British Columbia. Awesome events to experience!

Chef Alessandra Quaglia and Chef Jean-Francis Quaglia expand outside the chocolate box with Chocolate and Salsa – the Dance, not the condiment. On November 2, 2011, at Provence Marinaside, Vancouver. Chefs pair these delicious appetizers with three wines: Cocao and Coffee Braised Shortribs, Cocao Butter & Espelette Seared Scallops and a Duck Confit with a Cocao Nib vinaigrette. Following this, a chef’s demo (and tasting!) of mini pot-du-crème shots. To end, a Salsa Dance Lesson, with Ivan from dance4u.ca. Chef Alessandra says “There is nothing better than being able to combine my two passions – cooking and dancing. Thank you, Festival of Chocolate.”

Moving south to White Rock, the Ocean Park Village Pub, and Dione’s Chocolates of Crescent Beach pair up for an evening of fine wines and fabulous chocolates – at only $28 per person for 5 wines, 5 chocolates, and a chocolate infused Village Pub specialty coffee; this is one event that is not to be missed! Dione Costanzo, Dione’s Chocolates, loves the pairing of hand rolled lemon chocolate truffles with a Lindeman’s Shiraz.

Moving east to Port Moody, Rubens Chocolate host Chocolate High Teas and Chocolate Fondue – an amazing menu, filled with Belgian Chocolate – and family friendly. The Rubens Chocolate Bistro in Port Moody is delightful, the gelato delicious, and the chocolate fondue delectable. Peter Paul Rubens would be pleased.

Moving west to Wellbrook Winery in Delta, wines, chocolates, and chocolate blueberry infused appetizers are the theme of these events. Chef is pairing lamb, venison, and scallops in the test kitchen. Only $28 per person, another delicious few evenings with chefs, wine, chocolate and chocolate influenced foods.

Sinfully The Best Chocolates, in Steveston, is offering complimentary samples every day throughout the Festival. Owner Cathy Cheung says “The Goats cheese and chocolate truffle was inspired by Donahue’s Cheese, Chocolate and Champagne Tasting Seminar in 2010.” The lemon mousse truffle is sinfully luscious. Cathy Cheung, owner, Sinfully The Best, Steveston, says: “The Festival of Chocolate inspired us to create, bake, test, try and finally open our own artisan chocolate shop here in Steveston. We use fresh local fruit, and have regulars popping in every day to taste our newest creations.”

Hundreds of chocolate events and locations over the course of the Fall Festival of Chocolate – including chocolate spa treatments, chocolate romance and chocolate pairings galore. Festival Director Dawn Donahue says: ”There are no limits to the use and enjoyment of chocolate – the unsung hero of the pastry chef, the baker, the home cook, and kids treats – the sinfully delicious small indulgences that have proven to be a healthy part of everyday life.”

For a full listing of chocolate events for 2011 www.festivalofchocolate.ca

Chef Thierry Busset

I attended the opening event for the West Coast Chocolate Festival on Friday October 15^th, this event was called “Panache” and was held at the top of the Renaissance Vancouver Harbourside Hotel. It was an elegant affair with canapes and appetizers made by Chef Kevin Greehy being passed around, glasses of Prosecco and wines being poured, along with a walk around Vistas with a 360 degree view of Vancouver while indulging in all things chocolate.

Chocolatier Greg Hook

The room was filled with chocolatiers, chefs, vodka purveyors, wineries, pastry chefs, and many passionate chocolate lovers including yours truly.

Chocolate Macarons, Pistachio filled Chocolates, Soucees by Chef Thierry Busset

Belgian Chocolate in raspberry by the Renaissance Vancouver Hotel

Chocolatier Hodie of Xoxolat

Cardemon Crème Brulee Chocolates by Xoxolat

My favourites were Chef Thierry Busset’s (of CinCin and soon to be Thierry) Chocolate Macarons and his Pistachio filled Chocolates and his Soucees, I also loved Greg Hook’s (of Chocolate Arts) Pumpkin Chocolate Squares, the Belgian Chocolate in raspberry (by the Renaissance chefs) was divine as was the Chocolate Tini made by XFour Vodka, and I always love seeing Hodie Rondeau (of Xoxolat) and indulging with her Cardemon Crème Brulee Chocolates.

Bernard Callebaut Chocolate Ganache

Handcrafted gelato from Bella Gelateria

Many more events to come through November 10th for the West Coast Chocolate Festival and you can see them online here.

By: Richard Wolak

Joe Whinney, CEO and founder of Theo Chocolate

Joe Whinney, CEO and founder of Theo Chocolate spoke at The Refinery on November 20^th about his journey and his company.

Dark Chocolate Dipped Goat Cheesecake

Theo Chocolate is a fair-trade, certified organic bean-to-bar chocolate producer in Seattle. They were one of the first to create organic chocolate in the Seattle area.  The company’s values, philosophy and transparency is matched only by the passion of the people who work there. The Theo Chocolate Factory offers tasting tours to the public, when in Seattle, join one of their tours.

Theo Burnt Sugar Chocolates

Chocolate and Wine Cocktail by Lauren Mote

Chef Mike Carter at The Refinery used Theo Chocolate to create some savoury appetizers and sweet desserts that included his Creme Brulee and Goat Cheesecake. Bartender Lauren Mote of The Refinery made a special wine and chocolate cocktail made with Theo’s Jane Goodall 45% Organic Milk Chocolate and Vista d’Oro Walnut Wine, Farmstead wines were featured as well along with the amazing Theo chocolate.

Ghost Chili Caramel

Theo Madagascar Chocolate

Most of the city’s die hard foodies were in the room tasting and talking with their fellow foodie friends about the chocolate, desserts, cocktails and wine and the great pairings in hand. This was an inspiring event one that I hope will be repeated.

By: Richard Wolak