Dine Out Vancouver – Edible Canada Chocolate, Chocolate, Chocolate
Dine Out Vancouver – Edible Canada Chocolate, Chocolate, Chocolate
Dine Out Vancouver – Edible Canada Chocolate, Chocolate, Chocolate
Held During Tourism Vancouver’s 2013 Dine Out Vancouver Festival – January 18 – February 3
Canada’s largest restaurant festival has been held annually since 2002 in Vancouver, British Columbia. This year WJ went to one of the workshops at Edible CANADA… Chocolate, Chocolate, Chocolate… and boy was it fun!
Chef Wendy Boys
Attendees were seated at two long tables and were able to observe Chef Wendy Boys and her assistant prepare each of the chocolate-infused courses.
Sweet and Salty Pretzel Mix
We started with a sweet and salty pretzel snack mix that went perfectly with the Schramm Gin cocktail that was infused with cocoa nibs.
Chocolate Nib Infused Gin Cocktail
Next up came the chocolate gougères (savory, not sweet) that became duck proscuitto filled slider-sized bites of heavenly flavors and textures.
Chocolate Gougères
Chef Wendy Boys Prepares Duck Prosciutto Gougères
Duck Prosciutto Gougère
Along with the duck prosciutto gougères we enjoyed a sample of Edible CANADA Market Red wine.
Edible CANADA Market Red Wine
Next it was time to sample 3 types of chocolate – 64%, nibs and 66%.
3 Types of Chocolate
Cocao Nibs
The last stop on the chocolate tasting was the Cocolico hot chocolate station – melted Valrhona chocolate combined with heated whipping cream and stirred until a rich, creamy liquid.
Hot Chocolate Fixings
Chef Wendy Boys owns and operates Cocolico, a specialty chocolate company that makes hand-made, small-batch chocolates and fine dessert sauces. (Note: The caramel sauce is to die for!)
Hot Chocolate and Valrhona Pieces
Chef Boys attended LʼEcole du Grand Chocolat in Valrhona, France… so she really knows her chocolate!
Valrhona Hot Chocolate with Marshmallows and Caramel
Pure chocolate indulgence at its finest!
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