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
On a non-routine Monday, I texted @whoisnpy who has been so good at studying for his exams, “Congratulations on your studying and finishing one exam. Let’s go to hot chocolate festival in kits!” [sic] So on a brilliant sunny winter afternoon, we went with E for our first visit @ChocolateArtsVancouver. I was set on having red wine ice cream but as usual, the grass is greener on NPY’s side and I preferred his drink with cherry pannacotta at the base! @CityFood_mag #HotChocolateFest
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.
Last year, @beeren27 and I (and the babies) went for #HotChocolateFest *three times*, after parent and infant drop-ins and Storytime at the library, and a few other meals. This year, we’re back at work and can squeeze in *one*. We reminisced about last year but are excited about the next awesome thing the toddlers – thankfully not present knocking over hot chocolate! – will learn. What a difference a year makes! @MinkChocolates @CityFood_Mag
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.
A unique hot chocolate flavored with turmeric @SwissBakeryYVR to match my unique company. Cousin @soberalain and I got caught up with regards to the last few months and like other relationships I value, I need to diarize meeting up with him at least quarterly. Such is life at this age, huh? #HotChocolateFest @CityFood_Mag
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.
Since October, @whoisnpy works under a 10-minute walk from me yet we’ve had lunch only a handful of times. These are opportunities to have the good times we had when it was just us but if you listened to our conversation today, you would have heard us rehashing so many of the funny things E is saying these days! #HotChocolateFest @CityFood_Mag @BellaGelateria
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.
#HotChocolateFest @LoveSoirette with my first friend at work. Love that it’s our third year having a hot chocolate break. Love we didn’t meet in Vancouver but in SK. She urged me to take the drinks outside to the colourful filigree pattern patio tables like another IG photo I saw but the drinks are so pretty they hold up well against the white background. @CityFood_Mag
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.
One last #HotChocolateFest and I’m good for a year… I better be! Last night, two girlfriends who live in Yaletown and I (living just across the bridge) met up @BellaGelateria. With changes in the next few years we could soon be scattered across the city so it’s precious to me that take advantage of nearly being neighbours. :) We closed the place down, haha. @CityFood_Mag
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.