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4th Vancouver Hot Chocolate Festival

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4th Vancouver Hot Chocolate Festival

January 18, 2014 - February 14, 2014

Leonidas feature

The 4th Vancouver Hot Chocolate Festival presented by CityFood Magazine is back with even more chocolate makers who’ve come together to spike their hot chocolate drinks with the wildest, most delicious flavours you can imagine.

January 18 – February 14, 2014.
Chocolate will make you happy.

Festival Walking Maps : http://www.cityfood.com/hotchocolate/your-walking-map

25 Venues — 28 days — 60+ Inspired Hot Chocolate Flavours!

BEAUCOUP BAKERY All drinks are made with Valrhona chocolate,
Each is inspired by food writer MFK Fisher and her essays on food’s role in our lives.

#01 – “LIKE FEATHERS & SNOW”
White Chocolate with warm spices.
Served with a cardamom cookie.
Available: January 18 – January 26

#02 – “THE INTIMATE ACT”
Milk Chocolate with passionfruit
Served with a hazelnut cookie.
Available: January 28 – February 5

#03 – “HUNGERS SATISFIED”
Dark Chocolate with black pepper,
Served with a vanilla/maldon salt cookie.
Available: February 6 – February 14

BEL CAFE

#04 – “PEPPERMINT PATTY”
Made from 70% Valrhona guanaja chocolate infused with organic peppermint and vanilla bean chantilly.
Served with a double fudge cookie.
Available: January 18 – 31

#05 – “BANANA SPLIT”
Made from 36% Valrhona Caramelia chocolate and topped with walnut marshmallows.
Served with banana pound cake.
Available: February 1 – 14

BELLA GELATERIA AND TO DIE FOR BANANA BREAD
‘gBAR’ – frozen gelato served on a stick. The gBAR is dunked into the hot chocolate with the stick pointing up and out and all you have to do is stir it in! All hot chocolates will be available in either a 72% dark chocolate, a 45% milk chocolate, or a white chocolate, so drinkers may order any of the Festival flavours below with their choice of hot chocolate.

#06 – “MONKEY’S UNCLE”
gBAR made from banana liquer and swirls of “To Die For” Banana Bread crumb.
Served with a slice of Erin Ireland’s “To Die For” Banana Bread alongside.
Available: every day of the Festival

#07 – “BLACK MAGIC”
gBAR flavoured with black sesame and matcha tea.
Served with Erin Ireland’s “To Die For” Banana Bread.
Available: every day of the Festival

#08 – “THE EVITA”
gBAR flavoured with salted caramel – Argentina style.
Served with Erin Ireland’s “To Die For” Banana Bread.
Available: every day of the Festival.

#09 – “LONDON FOGGY”
gBAR flavoured with vanilla and Earl Grey tea.
Served with Erin Ireland’s “To Die For” Banana Bread.
Available: every day of the Festival.

#10 – “RED HOT CHILI PEPPER”
gBAR flavoured with chocolate, cinnamon and cayenne.
Served with Erin Ireland’s “To Die For” Banana Bread.
Available: every day of the Festival.

BLENZ

#11 – “MINT TO BE”
An organic peppermint tea infusion made fresh to order and combined with Belgian milk chocolate. The result is a thinner consistency hot chocolate with a satisfying, classic milk chocolate flavour that is refreshing because of the cooling mint tea.
Served with a mini chocolate croissant.
Available: every day of the Festival.

#12 – “MY FUNNY VALENTINE”
A 50% dark Belgian chocolate with ginger. The chocolate melted and blended fresh to order with steamed milk and ginger syrup.
Served with a mini chocolate croissant.
Available: every day of the Festival.

CHOCOLATE ARTS

#13 – “PUT DE LIME IN DE COCONUT”
Single origin Venezuela chocolate with organic coconut and kalamansi lime.
Accompanied by a toasted coconut shortbread.
Available: every day of the Festival.

#14 – “A SNOWBALL’S CHANCE IN HELL”
Single origin Mexican chocolate with Mexican chili poured over house made chocolate ice cream.
Accompanied by a flourless chocolate cookie.
Available: every day of the Festival.

COCOA NYMPH

#15 – “APHRODITE’S DELIGHT”
Made from 72% dark chocolate, with mango rosemary puree and almond milk (vegan and dairy free).
Served with a side of rosemary anise fudge.
Available: January 18 – February 14

#16 – “PHAUN’S FANCY”
Made from 64% dark chocolate with parmesan and fresh nutmeg.
Served with a side of Umami No. 5 fudge.
Available: January 25 – February 14

#17 – “HERA’S HABIT”
Made from 50% deep milk chocolate with malted milk balls.
Served with vanilla bean cinnamon shortbread.
Available: February 1 – 14

#18 – “BACCHUS’ DREAM”
Made from 72% dark chocolate with red wine reduction and apple ginger compote.
Served with walnut shortbread (vegan and dairy free).
Available: February 7 – 14

EAST VAN ROASTERS

#19 – “THE HIVE”
‘Hives for Humanity’ honey dark drinking chocolate.
Served with a honey nib caramel.
Available: January 18 – 31

#20 – “HIGH SOCIETY”
Earl Grey drinking chocolate.
Served with East Van Roasters’ signature gluten-free brownie and candied orange.
Available: February 1 – 14

FRENCH MADE BAKING

#21 – “MAGNIFIQUE BRUNETTE”
Valrhona Araguani Dark Chocolate (72%) with coconut milk and toasted coconut.
Served with “Congolais” (coconut macaroon dipped in chocolate).
Available: January 18, 24, 29 and Feb 3, 8, 13

#22 – “BLONDE FATALE”
Valrhona Dulcey caramelized white chocolate and salted caramel.
Served with “Sable Chocolat” (chocolate and sea salt shortbread).
Available: January 20, 23, 28 and February 2, 7, 12

#23 – “BELLE DU SUD”
Lavender-infused Valrhona Bahibe milk chocolate.
Served with “Guimauve” (vanilla marshmallow).
Available: January 22, 27 and Feb 1, 6, 11.

#24 – “LORD OF THE HOT CHOCOLATE”
Earl Grey-infused Valrhona Jivara milk chocolate (Valrhona Bahibe 46%).
Served with a French macaron of your choice.
Available: January 19, 25, 30 and Feb 4, 9, 14.

#25 – “BEYOND THE MILKY WAY”
Valrhona Araguani dark chocolate (72%), pear and almond milk (dairy free).
Served with “Marocaine” (almond flour ball flavoured with orange blossom water (dairy free).
Available: January 21, 26, 31 and February 5, 10.

GEM CHOCOLATES

#26 – “KISS ‘N’ TELL”
Kissed by the sun, some things are meant to go together, just like orange and chocolate.
Served with a candied orange peel chocolate creation.
Available: January 18 – 24

#27 – “TWISTED ROMANCE”
You’ll go gaga over hot chocolate made with Aussie natural black licorice.
Served with chocolate-dipped natural black licorice.
Available: January 25 – February 2

#28 – “POPPED CHERRY”
Cherry, chocolate and fig, with a surprising pop.
Served with a dried cherry chocolate creation.
Available: February 4 – 14

KOKO MONK CHOCOLATES

#29 – “THE PROPOSITION”
Eggnog and Rum Hot Chocolate with Cinnamon.
Served with your choice of cookie.
Available: January 18 – February 14

#30 – “THE BRUNETTE BANGLE”
Hot Chocolate with the exotic hint of curry.
Served with your choice of cookie.
Available: January 18 – February 14

LAST CRUMB CAFE

#31 – “NUT YOUR TRADITIONAL HOT CHOCOLATE”
Chipmunks will chatter over this hot chocolate flavoured with peanut butter.
Served with a berry marshmallow.
Available: January 18 – January 31

#32 – “WINTER CITRUS”
Take a trip to Seville with this hot chocolate flavoured with orange blossom.
Served with a citrus marshmallow.
Available: February 1 – 14

LEONIDAS CHOCOLATES

#33 – “TIGER MILK”
White Belgian chocolate with cardimom, nutmeg and saffron.
Served with customer’s choice of liege waffle, cheesecake, chocolate, or a scoop of Italian ice cream.
Available: every day of the Festival.

#34 – “NOISETTE”
Praline Belgian milk chocolate
Served with customer’s choice of liege waffle, cheesecake, chocolate, or a scoop of Italian ice cream.
Available: every day of the Festival.

#35 – “JAMAICA KISS”
Belgian Milk Chocolate flavoured with coconut, pineapple and rum.
Served with customer’s choice of liege waffle, cheesecake, chocolate, or a scoop of Italian ice cream.
Available: every day of the Festival.

#36 – “BOHO SECRET”
A 72% Dark Belgian Chocolate flavoured with peppermint, turmeric, honey and pepper.
Served with customer’s choice of liege waffle, cheesecake, chocolate, or a scoop of Italian ice cream.
Available: every day of the Festival.

CHOCOLATERIE DE LA NOUVELLE FRANCE

#37 – “Chocolat Glacé”
Iced drinking chocolate.
Served with a Gaufre de Liège waffle, along with a side of fleur de sel caramel or chocolate hazelnut spread.
Available: every day of the festival that the shop is open.

#38 – “Chocolat Glacé à la Cardamome”
Cardamom flavoured iced drinking chocolate.
Served with a Gaufre de Liège waffle, along with a side of fleur de sel caramel or chocolate hazelnut spread.
Available: every day of the festival that the shop is open.

#39 – “Chocolat Glacé à la Noix de Coco”
Coconut flavoured iced drinking chocolate.
Served with a Gaufre de Liège waffle, along with a side of fleur de sel caramel or chocolate hazelnut spread.
Available: every day of the festival that the shop is open.

#40 – “Chocolat Glacé à la Rose”
Rose flavoured iced drinking chocolate.
Served with a Gaufre de Liège waffle, along with a side of fleur de sel caramel or chocolate hazelnut spread.
Available: every day of the festival that the shop is open.

MINK CHOCOLATES

#41 – “PAULA DEAN WHITE TRASH TRAINWRECK”
A 70% dark chocolate ganache with condensed milk, salted kettle chips,
and vanilla whipped cream.
Served with a 72% dark chocolate wafer.
Available: January 18 – January 31.

#42 – “CAFFE SHAKERATO CON CIOCCOLATO”
Iced espresso and warm 70% dark ganache.
Served with a chocolate covered lemon, orange or grapefruit citrus peel.
Available: February 1 – February 14.

SCHOKOLADE

#43 – “EXTRA DARK”
Made from 90% dark chocolate and steamed almond milk.
Served with four pieces of handcrafted chocolate pralines of your choice.
Available: every day of the Festival. Closed Sundays and Mondays

#44 – “DARK AND SPICY”
Made from 70% dark chocolate, cayenne, a shot of espresso and steamed milk.
Served with four pieces of handcrafted chocolate pralines of your choice.
Available: every day of the Festival. Closed Sundays and Mondays.

#45 – “BIG BAD WOLF”
A 38% milk chocolate flavoured with a blend of gingerbread spices and steamed milk.
Served with a gingerbread cookie.
Available: every day of the Festival. Closed Sundays and Mondays.

#46 – “WINTER COMFORT”
100% pure hazelnut butter blended with your choice of milk or dark chocolate.
Served with freshly made chocolate-dipped hazelnut biscotti.
Available: every day of the Festival. Closed Sundays and Mondays.

#47 – “SNOW WHITE”
White chocolate and steamed milk, flavoured with peppermint and rose.
Served with four pieces of handcrafted chocolate pralines of your choice.
Available: every day of the Festival. Closed Sundays and Mondays.

SOIRETTE MACARONS AND TEA

#49 – “9 O’CLOCK GUN”
An aromatic cedar hot chocolate – perfect for a stroll around Stanley Park.
Served with an Elderberry Caramel Bar
Available: January 18 – 20, Jan 30 – February 1, February 11-13

#50 – “FIVE SPICE DRAGON”
To sip on while taking in all Chinatown has to offer – five spice flavoured hot chocolate.
Served with a Fennel Fortune Cookie.
Available: January 21 – 23, February 2 – 4

#51 – “GRANVILLE ISLAND GROCERY LIST”
Inspired by the flavours of Granville Island, this is a beet and saffron hot chocolate.
Served with a Gjetost macaron.
Available: January 24 – 26, February 5 – 7

#52 – “HOT TODDY FLOAT”
You’d stay warm and cozy even in the peaks of Grouse Mountain with this buttered rum hot chocolate blended with wild mountain honey ice cream.
Served with a Grouse Grind Reward Cluster.
Available: January 27 – 29, February 8, 9,

TERRA BREADS

#53 – “CALL ME A CAB”
Cacao Barry Extra Brute Hot Chocolate with Cabernet, cinnamon and pear.
Served with a pear crisp and a cocoa sugar cookie.
Available: January 18 – February 14

#54 – “ALOHA SWEETIE”
Barry Callebaut White Hot Chocolate with hibiscus flower.
Served with mountain berry marshmallow and lemon sugar cookie.
Available: January 18 – February 14

THIERRY

#55 – “TRIO OF CHOCOLATE”
The base of this hot chocolate is 66% Mokaya chocolate by Michel Cluizel.
Served with a disk of 45% Kayambe milk chocolate and white chocolate ice cream.
Available: January 18 – January 31

#56 – “THE AMPAMAKIA”
The base of this hot chocolate is Ampamakia 68% chocolate – a premium chocolate from a special plantation of Valrhona and only available at Thierry.
Served with a marshmallow dipped in 80% chocolate.
Available: February 1 – 10th

THOMAS HAAS

#57 – “THE CAMPFIRE”
A classic hot chocolate, only with smoky caramel, smoked Hawaiian sea salt.
Served with vanilla marshmallows.
Available: every day of the Festival that the shops are open.

#58 – “PASSIONISTA”
Fresh passion fruit-infused hot chocolate with Grand Marnier chantilly.
Served with passion fruit pate de fruit.
Available: every day of the Festival that the shops are open.

UVA WINE BAR AND BITTERED SLING

#59 – “CHOCOFRAICHE”
A hot drink composed of slow-melted dark chocolate and heavy cream, infused with chili, vanilla bean and cinnamon with a dollop of creme fraiche.
Served with zeppoli (Italian doughnuts!)
Available: all day, every day of the festival

#60 – “SOUR CHERRY TISANE”
Cold mocha rooibos tea, sour cherry and Pedro Ximénez cordial, Bittered Sling orange and juniper bitters.
Served with zeppoli (Italian doughnuts!)
Available: all day, every day of the festival.

#61* – “THE BLACK WIDOW” (*contains alcohol)
Uva’s HC-inspired cocktail: reposado tequila influenced with cacao beans and coffee, Cherry Heering liquer, Amaro averna, Bittered Sling plum and rootbeer bitters.
Served with zeppoli (Italian doughnuts!)
Available: Available every day of the festival, from 11 a.m. to closing.

#62* – “CHARTREUSE MILKSHAKE” (*contains alcohol)
Uva’s HC-inspired cocktail: Citadelle gin, green Chartreuse, cacao beans, lime and orange juice, Bittered Sling Malagasy chocolate bitters, egg white.
Served with zeppoli (Italian doughnuts!)
Available every day of the festival, from 11 a.m. to closing.

Enjoy!

Details

Start:
January 18, 2014
End:
February 14, 2014
Event Categories:
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Event Tags:
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Website:
http://www.cityfood.com/hotchocolate/

Organizer

CityFood Magazine
Website:
http://www.cityfood.com/hotchocolate/

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