Vancouver’s Hot Chocolate Festival 2017

So, one of my New Year’s Resolution was to post more often* on Instagram. I like telling a short story with the photo – it being like microblogging and all. With my Hot Chocolate Festival adventures, I’m well on way to being successful with this resolution!

21 January: Terra Breads with my Aunt Cindy

#56 – “A MATCHA MADE IN HEAVEN” Drinking hot chocolate made with melted Cacao Barry Zephyer white chocolate and vanilla matcha. Served with matcha shortbread.
#57 – “I AM COCONUT OVER YOU“ Drinking hot chocolate made with melted Cacao Barry Fleur de Cao 70% dark chocolate, coconut, cream and toasted coconut chips. Served with coconut macaroon.

6 February: back at Terra Breads with just E

23 January: Chocolate Arts with NPY and E

#17 – “DRUNKEN LOVE” A bowl of red wine ice cream topped with a red wine reduction. Served with a rich, hot chocolate and a shortbread cookie.
#19 – “CHERRY O, CHERRY O BABY!” Cherry pannacotta drenched with Chocolate Arts’ signature “Allure” hot chocolate. Served with a cherry brownie

27 January: Mink Chocolates with Brenda

#45 – TRUMP Make Hot Chocolate Great Again – our classic milk or dark hot chocolate over a Bully Boy Distillers Boston Rum truffle. Served with a piece of beef jerky.
#46 – “HOT PEA PEA” Pure couverture chocolate and Ripple “pea milk”. Served with a baby carrot.

30 January: Swiss Bakery with cousin Alan

#51 – “THE SHINING STAR” A 65% bittersweet dark chocolate from France blended with coconut milk and illuminated with turmeric spice. Paired with a starry chocolate cookie.

31 January: Bella Gelateria (Coal Harbour) with NPY

#7 – “THE RED TRUCK” (flavoured with alcohol) This is a stout beer/hot chocolate collaboration with Red Truck Brewery using their popular “Dry Nibbed Stout” with its notes of coffee and chocolate. The chocolate is a 72% dark chocolate from Venezuela with notes of fruit and acidic overtones Served with a soft chocolate and Stout cookie.
#8 – “ERIN GOES VEGAN” A vegan hot chocolate drink made by infusing the newest product in Erin Ireland’s “To Die For” line of baked goods, her “Vegan Pumpkin Bread”, with almond milk and a house blend of three different chocolates (58%, 72% and 85%). Served with a piece of “To Die For”‘s amazing Vegan Pumpkin Bread.

1 February: Soirette with co-worker Andrea

#49 – “D’OH” Dark chocolate chip cookie dough hot chocolate. Served with a cookie dough toasted marshmallow.
#50 – “GRASSY ROOTS” Lemongrass and galangal white hot chocolate. Served with a lime leaf shortbread.

2 February: Bella Gelateria with Karin and Edna.

#11 – “C3”
Chocolate, caramel and coffee! Using a 63% roasted chocolate from Venezuela, blended with local coffee roaster Milano’s gold medal winner espresso and Bella Gelateria’s famous salted burnt caramel gelato. Served with “A La Futura” expresso biscotti.
#12 – “DEEP IN THE HEART OF TEXAS”
Bella Gelateria roasts Texas pecans in-house and blends them with Vancouver Island Sea Salt and a 58% dark chocolate from France, redolent with fruity, woody and roasted notes. Served with a bar of carmelized pecans with local organic honey.

8 February: Bel Cafe – just me

#05 – “PRETTY IN PINK” Valrhona Ivorie White chocolate with rose oil, vanilla and freeze-dried raspberry. Served with vanilla shortbread. Available: February 1 – 14

* Not a SMART goal. Which I know I need to make. So the specifics were to post at least twice a month or every two weeks, thereabouts.

On this day..