NW Chocolate Festival Seattle, WA Craft Chocolate Trends 2017

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 ).

Hazel Lee Taste with Colour Workshop at The NW Chocolate Festival 2017 Continue reading “NW Chocolate Festival Seattle, WA Craft Chocolate Trends 2017”

Sweets Escalier Bean to Bar from Japan Gianduja Cuba Chocolate Bar Review with Victoria Cooksey

Note this post was first published as part of my original Blogspot site on 12-2-16.

Bean to bar chocolate from Japan is becoming quite the trend in the chocolate world.  In fact, Sweets Escalier, from Japan, made an appearance at the recent NW Chocolate Festival in Seattle, WA.

Pastry chef Tomomi Kaneko, owner of Sweets Escalier in the Japanese city of Niigata, recently turned towards bean to bar chocolate making.  Through chatting with an interpreter present I learned that the designs on the chocolate bar labels were also designed by the chocolatemaker, and that there are around “fifty” bean to bar makers already in Japan.

Continue reading “Sweets Escalier Bean to Bar from Japan Gianduja Cuba Chocolate Bar Review with Victoria Cooksey”