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Food, Events

61 kinds of hot chocolate you can try at the 2017 Hot Chocolate Festival

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Lindsay William-Ross Jan 16, 2017 2:56 am 15,525

The countdown to one of the sweetest times of the year in Vancouver is on: The 2017 Hot Chocolate Festival starts on January 19, and runs through Valentine’s Day, and they have finally revealed their lineup.

Boasting an impressive 29 participating restaurants and cafes (called “chocstars” for the event), there will be an incredible 61 flavours of the warming wintery chocolatey drink to check out this time around.

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Spanning all sorts of flavour inspirations, from breakfast foods to soulful Mexican molé, some spiked with booze and others made completely vegan, these aren’t your ice rink vending machine cups of cocoa. Many served with sweet treats on the side, these are full on desserts or decadent beverage breaks. Some are some pretty bold flavour adventures; the always eyebrow raising Mink Chocolates (they did one with crickets a couple of years ago) are using “pea milk” for this year’s oddball offering (plus a boozy selection that counters US politics).

Here are all 29 participants with their combined 61 selections for this year’s Hot Chocolate Festival.

49th Parallel

“2001: A SPICE ODYSSEY” Aztec spiced hot chocolate. Served with a churro and dipping sauce.
Available: January 19 – February 14

“ONE FLEW OVER THE COCONUTS” A white chocolate and coconut hot chocolate. Served with a side of milk chocolate coconut rough.
Available: January 19 – February 14

“HOT CHOCOLATE + A DOUGHNUT” 49th Parallel’s classic dark chocolate. Served with a choice of any Lucky’s Doughnut from the showcase.
Available: January 19 – February 14

Bel Cafe

“CHUPACABRA” Valrhona Abinao dark chocolate with cane sugar, cinnamon, chili and cardamom. Served with a cocoa nib mediant.
Available: January 19 – 31

“PRETTY IN PINK” Valrhona Ivorie White chocolate with rose oil, vanilla and freeze-dried raspberry. Served with vanilla shortbread.
Available: February 1 – 14

Bella Gelateria

“9” Winner of a 2016 London Academy of Chocolate ‘Gold’ medal, “9” crafted by Amedei of Tuscany, blends 9 single plantation cocoas from Venezuela, Trinidad, Jamaica, Grenada, Madagascar, Ecuador and one top secret bean location. With fruity, even floral notes and hints of dark cocoa, this dark chocolate comes in at 75%. Served with a cioccolatini “small chocolate” of the award-winning chocolate.
Available: January 19 – 31 ( Yaletown and Coal Harbour.)

“THE RED TRUCK” This is a stout beer/hot chocolate collaboration with Red Truck Brewery using their popular “Dry Nibbed Stout” with its notes of coffee and chocolate. The chocolate is a 72% dark chocolate from Venezuela with notes of fruit and acidic overtones. Served with a soft chocolate and Stout cookie.
Available: January 19 – 31 (Yaletown and Coal Harbour.)

“ERIN GOES VEGAN” A vegan hot chocolate drink made by infusing the newest product in Erin Ireland’s “To Die For” line of baked goods, her “Vegan Pumpkin Bread”, with almond milk and a house blend of three different chocolates (58%, 72% and 85%). Served with a piece of “To Die For”‘s amazing Vegan Pumpkin Bread.
Available: January 19 – 31 (Yaletown and Coal Harbour)

“HOT CHOCOLATO” Bella Gelateria’s classic hot chocolate using a unique blend of dark and milk chocolate. Yes they make it difficult to choose. Served with a scoop of Bella Gelateria’s world famous gelato.
Available: January 19 – 31 (Yaletown and Coal Harbour)

“BLANCO de CRIOLLO” Winner of a 2016 London Academy of Chocolate “Gold” medal, “Blanco de Crillo” crafted by Amedei from Tuscany, incorporates cocoa from Peru. It’s smoky, spicy scents of sweet cinnamon, dried wood and cocoa creates a warm and inviting aroma. Watch for the raisin and yellow plum notes as it warms on your palate. This dark chocolate comes in at 70%. Served with a cioccolatini “small chocolate” of this award-winning chocolate.
Available: February 1-14 (Yaletown and Coal Harbour )

“C3” Chocolate, caramel and coffee! Using a 63% roasted chocolate from Venezuela, blended with local coffee roaster Milano’s gold medal winner espresso and Bella Gelateria’s famous salted burnt caramel gelato. Served with “A La Futura” expresso biscotti.
Available: February 1-14 (Yaletown and Coal Harbour)

“DEEP IN THE HEART OF TEXAS” Bella Gelateria roasts Texas pecans in-house and blends them with Vancouver Island Sea Salt and a 58% dark chocolate from France, redolent with fruity, woody and roasted notes. Served with a bar of caramelized pecans with local organic honey.
Available: February 1-14 (Yaletown and Coal Harbour)

Butter Baked Goods

“THE NUTELLA WAGON WHEEL” A Nutella dark hot chocolate. Topped with a graham cracker with Nutella and boiled meringue icing.
Available: January 19 – February 14

“THE BEE’S KNEES” A hot white chocolate drink with lavender and honey. Topped with honey-flavoured whipped cream.
Available: January 19 – February 14

Chez Christophe

“TROPICAL STORM” Haiti Single Origin 65% dark hot chocolate and spiced pineapple gel. Served with a marshmallow meringue treat.
Available: January 19 – February 13

“BREAKFAST IN BURNABY” Inspired by French Toast, this 34% Zephyr hot white chocolate features a maple drizzle and pecan crunch. Served with a mini brioche bun.
Available: January 19 – February 13

Chocolate Arts

“DRUNKEN LOVE” A bowl of red wine ice cream topped with a red wine reduction. Served with a rich, hot chocolate and a shortbread cookie.
Available: January 19 – February 14 (Closed Sundays)

“ROCKY ROAD TO LOVE” A rich hot chocolate topped with house-made marshmallows and a caramel drizzle. Served with Chocolate Arts’ signature chocolate-coated, candied almonds.
Available: January 19 – February 14. (Closed Sundays)

“CHERRY O, CHERRY O BABY!“ Cherry panna cotta drenched with Chocolate Arts’ signature “Allure” hot chocolate. Served with a cherry brownie
Available: January 19 – February 14. (Closed Sundays)

Diva at the Met

“PEPPERMINT POLE DANCE” Awaken your senses with the flavours of Peppermint Schnapps, 64% Valrhona Manjari pure Madagascar chocolate, and cocoa powder infused with a hint of pineapple, then topped with whipped cream and a dusting of mint sugar streusel. Served with Diva’s original “Heavenly Pillow” cookie.
Available: January 19 – February 14

“BENGAL BLISS” An exotic concoction of Cacao Berry semi-sweet bitter 58% cocoa, milk, Chantilly cream, five spice, cinnamon, cloves, pink peppercorn, chill and black pepper.
Accompanied by Diva’s signature chocolate-dipped focaccia.
Available: January 19 – February 14

Doughgirls

“MAYAN FIRE” This slow-warming dark chocolate and Mexican molé-inspired hot chocolate is flavoured with a secret blend of chilies, spices, masa, seeds and nuts. Accompanied by Mexican Chocolate Molé Cookie Morsels.
Available: January 19 – February 14

“ARCTIC ICE”
This yerba buena-inspired white chocolate drink, cools with an infusion of fresh mint, peppermint oil and a pop of frozen mint truffle. Served with Chocolate Peppermint Biscochitos.
Available: January 19 – February 14

Earnest Ice Cream

“SPICED HOT CHOCOLATE” (vegan) Earnest’s specialty chai tea ice cream with hints of coconut and cashew, drenched in dark hot chocolate for an affogato-style drink. Served with a slice of fluffy chocolate cake and chai icing sugar dust.
Available: January 19 – February 14

“SPIKED HOT CHOCOLATE”
In partnership with Sons of Vancouver Distillery, a drinking chocolate inspired by Earnest’s “Milk Chocolate” topped with Amaretto-flavoured whipped cream. Served with a scoop of Amaretto ice cream and house-made almond brittle.
Available: January 19 – February 14

East Van Roasters

“THE SOUR VS SOUR EXPERIENCE” A sour cherry Madagascar drinking chocolate. Served with a piece of the Queen Alexandra Grade 3-4 class-designed “sour vs sour” chocolate bar.
Available: January 19 – January 31

“TRIP TO LACHUA, GUATEMALA” Inspired by East Van Roasters’ trip in 2016 to a Mayan family-owned plantation in Guatemala, this rare, micro-lot cacao drinking chocolate is infused with cardamom. Served with a champurradas (cornmeal cookie).
Available: February 1 – February 14

Eternal Abundance

“CHAGA MUSHROOM HOT CHOCOLATE” (Vegan/Organic/Gluten-free/Nut-free) Decadent and healthy vegan hot chocolate with super foods such as immunity-boosting chaga mushroom, macs, coconut butter and cacao paste, and sweetened with maple syrup and dates. Served with a Salted Caramel Crème Truffle from North Vancouver’s Zimt Chocolates.
Available: January 19 – February 14

“GREEN SILK KIMONO” (Vegan/Organic/Gluten-free/Nut-free) A silky hot chocolate based on house-made white chocolate, organic matcha tea and coconut. Served with a house-made, black sesame and adzuki bean cookie.
Available: January 19 – February 14

French Made Baking

“THE NUTCRACKER’S NECTAR” Roasted hazelnut milk chocolate, made with Valrhona Bahibe and house-made hazelnut paste. Served with a hazelnut shortbread and milk chocolate bar.
Available: January 19, 23, 27, 31 and February 4, 8, 12

“HANSEL & GRETEL’S TEMPTATION” Gingerbread orange blond hot chocolate, made with Valrhona Dulcey. Served with a spiced orange marshmallow.
Available: January 21, 25, 29 and February 2, 6, 10, 14

“BEYOND THE MILKY WAY” Venezuela 72% dark chocolate with almond milk and pear. Made with Valrhona Araguani. Vegan friendly. Served with a French macaron. (May be substituted for a vegan macaron.)
Available: January 19 – February 14

“SNOW WHITE’S DELIGHT AFFOGATO” Vanilla ice cream with a thick Kirsch-flavoured drinking chocolate. Made with a blend of Valrhona Araguani and Jivara. Served with a chocolate and sea salt shortbread bite.
Available: January 19 – February 14

Gem Chocolates

“FLOWER POWER” Harken back to the ’60s with Gem Chocolates’ flower blossom-infused milk chocolate drink. Served with a pop art, flower design marshmallow.
Available: January 19 – 27

“SHOT IN THE DARK” This dark hot chocolate comes with a Bailey’s Liqueur-infused cannonball to “kerplunk” into your drink delivering the silky warmth of a shot of Bailey’s. Need alcohol-free? Just ask for a plain cannonball. (Also available in a vegan-friendly version.)
Available: January 28 – February 3

“ISLAND FLOAT” Float away from winter’s grey skies with this lemon meringue “island” floating atop a cardamom-infused milk chocolate drink.
Available: February 4 – 12 (Note: No festival participation on February 13 and 14)

Glenburn Soda Fountain

“ALL THAT AND A BAG OF CHIPS” Salted toffee hot Callebaut milk chocolate, garnished with chocolate potato chip toffee. Served with a mini bag of potato chips.
Available: January 19 – 25 (Except Monday, January 23)

“FLOAT YOUR BOAT” Cola-infused Callebaut dark hot chocolate topped with Birchwood dairy vanilla ice cream. Served with a house-made black and white cookie.
Available: January 26 – February 1 (Except Monday, January 30)

“FREEZE TAG” Peanut butter-infused Callebaut milk chocolate which has been first frozen and then blended. Served with a house-made peanut butter/chocolate cookie.
Available: February 2 – February 8 (Except Monday, February 6)

Koko Monk Chocolates

“TALKING DIRTY WITH SUN GOD” Black olive dark hot chocolate with lime and chili. Served with a piece of 74% Crunchy Parmesan Toffee Chocolate Bark.
Available: January 19 – 22

“SIN AND SALVATION” (Can be made with organic almond or coconut milk.) Organic lavender, white hot chocolate with fig and chamomile. Served with your choice of Koko Monk’s signature cookies.
Available: January 23 – 29

“COSMIC ROSE” Dedicated to sweet memory of Leonard Cohen. Vegan coconut milk, dark hot chocolate with salted rose caramel and cardamom. Served with 74% local and organic dehydrated parsnip, beetroot and dark chocolate bark.
Available: January 31 – February 5

“BLACK VELVET” Drinking Chocolate A La Vancouver. Canada’s own rendition of an old European concoction – a 75% dark drinking chocolate with a little twist. Served with one of Koko Monk’s signature cookies.
Available: February 7 – February 12

BONUS: Fourth Week Only. Flights of Any three. (Minimum order two.)
Three hot chocolates of 4 oz each. Choose any three flavours including all 2017 festival flavors. Since we make the drinks on the spot, minimum order quantity is two flights of the same three drink choices.

The Last Crumb

“IT’S RAINING COCONUTS” A coconut-flavoured hot chocolate. Served with a coconut macaroon.
Available: January 19 – February 14

“STRAWBERRIES IN THE SNOW” A strawberry-flavoured white hot chocolate. Served with a vanilla thumbprint cookie with strawberry jam.
Available: January 19 – February 14

Mink Chocolates

TRUMP Make Hot Chocolate Great Again – our classic milk or dark hot chocolate over a Bully Boy Distillers Boston Rum truffle. Served with a piece of beef jerky.
Available: January 19 – February 12
(American flag giveaway on January 20 (Inauguration Day)

“HOT PEA PEA” Pure couverture chocolate and Ripple “pea milk.” Served with a baby carrot.
Available: January 19 – February 12

Soirette

“D’OH” Dark chocolate chip cookie dough hot chocolate. Served with a cookie dough toasted marshmallow.
Available: January 19 – February 14

“GRASSY ROOTS” Lemongrass and galangal white hot chocolate. Served with a lime leaf shortbread.
Available: January 19 – February 14

Swiss Bakery

“THE SHINING STAR” A 65% bittersweet dark chocolate from France blended with coconut milk and illuminated with turmeric spice. Paired with a starry chocolate cookie.
Available: January 19 – February 14

“WINTER’S HARVEST” A decadent Belgian white chocolate with Genmaicha (a Japanese matcha tea roasted with rice). Paired with a leafy black sesame choux puff.
Available: January 19 – February 14

Temper Chocolate & Pastry

“SMOKING BULLET” Valrhona Caramelia milk chocolate with a healthy dose of Bullet Bourbon and a dash of maple. Served with a house-made smoked marshmallow.
Available: January 19 – February 14

“PRINCESS AND THE FROG” Valrhona milk chocolate steamed with pistachio butter. Topped with a house-made rosewater marshmallow.
Available: January 19 – February 14

“MEMOIRS OF A GEISHA” Valrhona white chocolate blended with raspberry matcha. Topped with a freeze-dried raspberry meringue.
Available: January 19 – February 14

Terra Breads

“A MATCHA MADE IN HEAVEN” Drinking hot chocolate made with melted Cacao Barry Zephyer white chocolate and vanilla matcha. Served with matcha shortbread.
Available: January 19 – February 14

“I AM COCONUT OVER YOU“ Drinking hot chocolate made with melted Cacao Barry Fleur de Cao 70% dark chocolate, coconut, cream and toasted coconut chips. Served with coconut macaroons.
Available: January 19 – February 14

Thierry

“TASTE OF VIETNAM” Hot chocolate made with Li Chu 64% Chocolate (a single origin from Vietnam).
Served with a coffee madeleine and a chocolate-dipped, bay leaf-infused ganache.
Available: January 19 – January 29

“TASTE OF PERU” Hot chocolate made with Marañón Chocolate’s unique Fortunato #4 (a 68% dark chocolate from Peru. Served with a beignet and a No. 4 chocolate tablette.
Available: January 30 – February 12

Thomas Haas

“HOME RUN (BLACK FOREST IN A CUP)” Dark (67%) hot chocolate flavoured with Black Forest kirsch chantilly and brandied cherries. Served with a baked chocolate truffle.
Available: January 19 – February 14 (Closed Sundays and Mondays)

“HAASELNUSS” Milk (49%) hot chocolate infused with caramelized hazelnuts and lemon zest. Served with orange madeleines.
Available: January 19 – February 14 (Closed Sundays and Mondays)


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Lindsay William-Ross
Lindsay is a former Daily Hive Food Editor. A fourth generation Vancouverite, she has also lived in Toronto, NYC, and LA.

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