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Posts Tagged ‘Secret Location’

Akemi and I tried to make the most of the last few days of the Vancouver Hot Chocolate Festival by checking out some of the more intriguing offerings we had yet to sample…

1Canadian Classic: 100% pure hazelnut with 38% milk chocolate served with four pieces of artisan chocolate.

At: Schokolade 2263 East Hastings Street, Vancouver

http://www.schokoladecafe.com/

Sweeter than most of the more bitter dark chocolate varieties we sampled and more straightforward than the sweeter, but layered, white chocolate entries.  Simply a nice, rich roasted favor.

1The Gold Medal: Salted Pecan & Maple Syrup (the gold medal winner from the 2012 Gelato Competition in Italy), served with Erin Ireland’s “To Die For” Banana Bread.

At: Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

An enormous serving of rich, premium dark chocolate served with fantastic banana bread for half the price of some of the festival’s high-end entries.  Bitter, sweet, salty, and incredibly satisfying.

1The Lumberjack: Bourbon barrel-aged maple syrup hot chocolate served with a Douglas fir-infused chantilly, maple & vanilla shortbread. 

At: Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

I wasn’t sure about the Douglas fir-infused chantilly but, like other delicious instances during this hot chocolate festival, I was pleasantly surprised.  Also something else I discovered over the last few weeks: chocolate + maple syrup = killer combination.

1The King’s Cup – Ode to Elvis: Hot chocolate with peanut butter and banana served with a macaron or cookie.

At: Soirette Macarons & Tea 1433 West Pender Street, Vancouver. (Coal Harbour)

www.soirette.com

Inspired by what was purportedly Elvis’s favorite treat (fried peanut butter and banana sandwiches), this delectable drink combines all three ingredients to tasty effect.  The peanut crumble rim was genius.

1The Scandal of Singapore: Spicy dark chocolate with rice milk.

At: Beta 5 (http://shop.beta5chocolates.com/and The Juice Truck (usually found on the corner of Abbott and Water in Gastown).

I actually had it with almond milk instead and it was quite good, with just enough spice to catch the back of your throat but not linger too long.

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My final tally: 36 out of 60 flavors sampled.  Given that the festival was only 27 days long, I consider that a pretty respectable score.  And, now that it’s finally over, it’s time to pick my Top 5 Vancouver Hot Chocolate Festival 2013 Favorites.  Drum roll, please…

Coming in at #5:

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Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.

Available: At Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

Terrific!  I could have had two but I’m sure the sugar rush would’ve killed me.

A pleasantly surprising top five finisher – in the #4 spot:

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The Josiah: Basil drinking chocolate topped with housemade strawberry marshmallows.

Available: At Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Basil drinking chocolate?  Really?  Oh, yeah.  Really!  I was admittedly dubious but one taste thoroughly won me over.  The best hot chocolate I had that week.

A pleasantly unsurprising top-five finisher – at #3:

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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: At Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

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!

As a personal rule, fruit and chocolate don’t mix – and yet, inexplicably, defying all logic, it works perfectly here.  Coming in at #2 (and, incidentally, Akemi’s #1):

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Armoury Amour: Cocoa Barry  “Madirofolo”– a single plantation chocolate, kissed with raspberry and served with a mini lemon and basil ice cream sandwich.

Available: At Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

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.

Which brings us to my favorite hot chocolate of the festival.  At #1:

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Jasmine: 64% dark chocolate – origin: Ecuador. Infused with jasmine and served with choice of chocolate square.

Available: 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.

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And rounding out my Vancouver Hot Chocolate Festival 2013 Top Ten: The King’s Cup – Ode to Elvis (Soirette), Pretty in Pink (Bel Cafe), Ohhh Canada (Thierry Chocolaterie Patisserie Cafe)Blond Mystique (Secret Location), One in a Million (Thierry Chocolaterie Patisserie, Cafe).

 

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1My Vancouver Hot Chocolate Festival tour continues with visits to…

1Bengal Dream: Milk chocolate with sweet spices (chai) served with caramelized honey and orange palmier.

Available: February 2 – February 14 at Bel Cafe 801 West Georgia Street @ Howe (at the Rosewood Hotel Georgia)

http://www.belcafe.com/

A little sweet but some very nice flavors.  The palmier packed quite a sweet punch as well.

1Pretty in Pink: White chocolate with rose and raspberry, served with a vanilla bean shortbread.

Available: January 19 – February 1 at Bel Cafe 801 West Georgia Street @ Howe (at the Rosewood Hotel Georgia)

http://www.belcafe.com/

As Akemi pointed out, white chocolate-based hot chocolates are the toughest because, all too often, the sweetness of the white chocolate overwhelms the other ingredients.  Conversely, attempts to balance the flavors can result in overkill.  In this case, however, it worked – a perfect marriage of white chocolate and rose.

1Raspberry Beret: Raspberry-infused white, milk, or dark Belgian hot chocolate. Prepared fresh to order, by blending whole chocolate pieces into steamed milk, topped with vanilla whipped cream, served with a trio of Bittered Sling-infused meringue cookies by Kale & Nori Culinary Arts.

Available: Every day of the festival at Blenz 708 Thurlow St. (at West Georgia), Vancouver.  (Downtown Central).

http://blenz.com/

Fairly bursting with raspberry flavor but never overwhelming the chocolate, this one was a pleasant surprise although it was a little thinner than the offerings at some of the other places we’ve checked out on this tour.

1Shirokuma: White hot chocolate with Japanese matcha, served with a trio of Bittered Sling-infused meringue cookies by Kale & Nori Culinary Arts.

Available: Every day of the festival at Blenz 708 Thurlow St. (at West Georgia), Vancouver.  (Downtown Central).

http://blenz.com/

Shirokuma is Japanese for polar bear (shiro = white, kuma = bear) and is apparently, according to Akemi, a very popular flavor back in Japan. While good, the sweetness of the chocolate overshadowed the delicate matcha flavor.

1Both hot chocolates were accompanied by a tasty assortment of meringues compliments of Kale & Nori Culinary Arts.

1Cherry Bon Bon: Hot Chocolate with Cacao Barry Extra Brute Cocoa and sour cherries, topped with house-made sour cherry marshmallows, and served with a pecan fruit crisp.

Available: February 1-14 at Terra Breads  2380 West 4th Avenue (@ Balsam)

Weak and surprisingly devoid of any real chocolate flavor.  I actually wondered whether real chocolate was used.

1Blond MystiqueRoasted white chocolate, candy cap, and cognac hot chocolate.  Served with a brown butter Caramelia financier. (Candy cap is a unique small mushroom, that when dried, has the aroma and flavour of earthy maple syrup.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

Everyone else found it too boozy but I loved this incredibly flavorful drink.

1Lock, Stock and Two Smoking Barrels: Smoked cinnamon mocha with chocolate marshmallows and caramel powder.  Served with Manjari chocolate brownie.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

Fine but, ultimately, it just tasted like a flavored coffee.

111Aphrodite: Nyangbo and parsnip hot chocolate, topped with whipped chocolate ganache and parsnip milk jam.  Served with English Breakfast gelato.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

A gorgeous, multi-layered drink.  A lot going on here.  This was everyone else’s favorite.  For my part, I couldn’t get past the parsnip flavor.

1Monty’s Heat: A spicy hot dark chocolate.

Available: February 2-8 at Gem Chocolates 2029 West 41st Avenue, Vancouver.

www.gemchocolates.ca

Some very nice, deep flavors that didn’t really pack a whole lot of heat. A very good drinking chocolate but a little weaker than some of the others we’ve sampled.

1One In A Million: Hot chocolate made with Maranon (the world’s rarest chocolate), served with a chocolate-dipped madeleine.

Available: January 30 – February 10 at Thierry Chocolaterie Patisserie Cafe 1059 Alberni Street

http://www.thierrychocolates.com/

Delicious, possessed of a nice rich fullness, I only wish it had been a little thicker.

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