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…
Canadian Classic: 100% pure hazelnut with 38% milk chocolate served with four pieces of artisan chocolate.
At: Schokolade 2263 East Hastings Street, Vancouver
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.
The 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.
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.
The 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.
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.
The 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)
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.
The 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.
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:
Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.
Available: At Thomas Haas 2539 West Broadway, Vancouver.
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:
The Josiah: Basil drinking chocolate topped with housemade strawberry marshmallows.
Available: At Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
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:
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.
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):
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).
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:
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.
Surprisingly spectacular. Just the right chocolate married with the perfect balance of jasmine yields the most exquisite hot chocolate of the festival so far.
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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