I first tried this bar during Hazel Lee’s Taste with Colour workshop in November at the NW Chocolate Festival in Seattle, WA. Luckily there were some for sale at the show. (This bar is the reason why bubble gum is listed as a tasting note on her flavour map).
Mission Chocolate is a small batch craft chocolate maker located in Sao Paulo, Brazil. This inclusion bar has the dried pulp of cupuaçu scattered generously on the back of the bar. Cupuaçu (Theobroma grandiflorum) is related to cacao. The three ingredients in this Brazil 2016 harvest bar are cacao, sugar and the cupuaçu.
The 9th Annual Northwest Chocolate Festival took place this year on Nov. 11 -12th, 2017 in Seattle, WA. This was my third year to attend ( I live in Port Townsend, WA so I drive to the Bainbridge Ferry to get over to Seattle. So grateful to live this close to an event like this!).
The NW Chocolate Festival is a fantastic place to try 100+ craft chocolate makers from both the U.S. and international locations. Plus, there are several educational talks, presentations, and workshops throughout both days. There is something for everyone!
For example, Hazel Lee presented a workshop that involved tasting chocolate while utilizing her lovely Taste with Colour Flavour Map and then the participants painted what colors or pictures they envisioned while savoring the craft chocolate. It was enjoyable to listen to what attendees tasted and the colors the envisioned. Especially people who weren’t overly familiar with craft chocolate flavors. (Want a Taste with Colour for your own? Check it out here: Taste with Colour). I’ve had her flavour map for a few months now and didn’t even know I associated colors with flavors until then. (Find out more about Hazel in my interview with her: Hazel Lee ).
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