All 75 flavours you can try at the 2018 Hot Chocolate Festival

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When it comes time to satisfy your sweet tooth with an indulgent cup of hot chocolate this winter, Vancouver’s cafes and restaurants will be at the ready with dozens of decadent options.

During the eighth annual Hot Chocolate Festival, which runs from January 20 to February 14, 2018, 35 participating “Chocstars” will rock your tastebuds with their creative concoctions.

The Hot Chocolate Festival has revealed who is taking part, and, even more helpful for your planning, what they are making during this oh-so-sweet month.

hot chocolate
49th Parallel Roasters/Facebook

You’ll find just about anything you can imagine on this list, from dark hot chocolate with Darth Vader’s image on top to dairy-free and vegan options, along with a few that come with a little boozy kick.

49th Parallel Roasters

#01 – “IL BICERIN
Dark Chocolate, espresso and steamed milk topped with vanilla cream and chocolate sprinkles. Paired with any Lucky’s doughnut from the case.
Available: January 20 – February 14

#02 – “HO HO HO HAZELNUT
Sumptuous hazelnut chocolate and steamed milk. Paired with any Lucky’s doughnut from the case.
Available: January 20 – February 14

#03 – “THE CLASSIC COMBO
Classic dark hot chocolate. Paired with any Lucky’s doughnut from the case.
Available: January 20 – February 14

Baggio Gelateria & Pizzeria

#04 – “DARK CHOCOLATE LOVE POTION” (contains alcohol)
A chocolate martini with liquid organic chocolate, vodka and Crème de Cacao. Served in a martini glass with a chocolate ring, caramelized cherry and chocolate-dipped slices of waffle.
Available: January 20 – February 14

#05 – “CHOCOBOMB” (contains alcohol)
A warm, rich drink with liquid, organic dark chocolate, Triple Sec, Frangelico and steamed cream. Served in a large Porto glass garnished with a ring of dark chocolate, caramelized lemon, icing sugar and slices of waffle.
Available: January 20 – February 14

#06 – “MACHAMOUR
For Matcha lovers – a dense smoothie made with avocado, banana, ice, organic matcha powder, white organic matcha chocolate and dark chocolate. Served in a glass mug with drops of chocolate and mini waffles.
Available: January 20 – February 14

#07 – “FIORE DI LATTE
A rich and elegant drink using house-made fiore di latte gelato paired with organic chocolate. Garnished with whipped cream, nutmeg, choco drops and a mini waffle.
Available: January 20 – February 14

Bel Café

#08 – “WASCALLY WABBIT
Carrot cake hot chocolate with Valrhona Dubey 32% blonde chocolate, warm spice and carrot crema. Accompanied by a cream cheese truffle.
Available: January 20 – February 14

#09 – “PRETTY IN PINK
Valrhona Ivorie white chocolate with rose oil and vanilla. Paired with a raspberry macaron.
Available: January 20 – February 14

Bella Gelateria

#10 – “EL SANTAFEREÑO
This traditional Colombian hot chocolate (made with Avalon organic milk) honours the heritage of one of Bella Gelateria’s gelato maestros. Served with a pandebono (Colombian cheese bread.)
Available: January 20 – February 14

#11 – “EL DORADO
The Latin inspiration continues with this white chocolate caramelized until golden. Like its name, it truly is “The Golden One”. Made with Avalon organic milk. Paired with a sweet and salty dulce de leche-flavoured shortbread.
Available: January 20 – February 14

Butter Baked Goods

#12 – “BIRTHDAY WISHES
White chocolate Birthday Cake hot chocolate. Topped with pink-tinted, vanilla whipped cream and a mini slice of birthday cake.
Available: January 20 – February 14

#13 – “RASPBERRY PAVLOVA
Dark chocolate raspberry hot chocolate. Topped with vanilla whipped cream, dehydrated raspberries and raspberry meringue.
Available: January 20 – February 14

Cartems Donuts

#14 – “DONUT MISU!
Made with dark roasted coffee, authentic amaretto and a hint of nutmeg, garnished with a white chocolate donut truffle.

Available: January 21 – February 14 (Not available on Fri and Sat)

#15 – “THE CAMPFIRE
Made with smoked cocoa and creamy coconut milk chocolate, garnished with vanilla marshmallow fluff and toasted flax seed graham cracker.
Available: January 21 – February 14 (Not available on Fri and Sat.)

Chez Christophe

#16 – “OFF THE BEET’N PATH
Made with 34% Zephyr white chocolate and black sesame, then topped with a fresh beet sauce. Served with a financier.
Available: January 20 – February 14

#17 – “AT THE MOVIES
This one pops out – 42% Ecuadorian, single-origin milk chocolate with popcorn-infused whipped cream, corn nut sprinkles and caramel sauce. Paired with chocolate-covered corn nuts.
Available: January 20 – February 14

Chocolate Arts

#18 – “CURE FOR THE WINTER BLUES
A creamy hot chocolate made with Chocolate Arts’ proprietary blend “Allure” 71% chocolate, Cacoa Barry’s Lactee Superior milk chocolate and blueberries. Served with a blueberry financier.
Available: January 20 – February 14

#19 – “IF YOU CAN’T BEET ‘EM, JOIN ‘EM
A blend of Cacao Barry’s Inaya 65% dark chocolate and beet juice. Earthy and delicious! Served with chocolate-coated beet chips.
Available: January 20 – February 14

#20 – “I CARROT BELIEVE IT’S VEGAN” (vegan)
A rich, vegan hot chocolate with a carrot-y twist. Made with Cacao Barry’s Mexique 66% dark chocolate and coconut milk. Served with a vegan carrot cake.
Available: January 20 – February 14

Diva at the Met

#21 – “CARIBBEAN SNOWBALL” (contains alcohol) (non-dairy option)
“Arrgh, Matey!” Enjoy this rich Luker Colombian 70% dark hot chocolate spiked with a swig of Captain Morgan Spiced Rum and Galliano. Served with Chef Edward’s hand-made salted caramel treat.
Available: January 20 – February 14

#22 – “BOMBAY HOT CHAICOLATE” (non-dairy option)
Steamed Luker 40% Colombian milk chocolate together with fresh milk and a special mix of chai spices. Topped with freshly whipped cream. Served with a milk chocolate, chai-spiced bon bon.
Available: January 20 – February 14

Doughgirls Comfort Kitchen & Bakeshop

#23 – “WESBROOK SUNRISE
A sublime combination of milk chocolate and zesty orange. Accompanied by an orange/almond sable and Cointreau-flavoured whipped cream.
Available: January 20 – February 14

#24 – “MIDNIGHT EXPRESS
A dark drinking chocolate infused with Turkish coffee. Accompanied by Origins Espresso Shortbread and whipped cream.
Available: January 20 – February 14

Earnest Ice Cream

#25 – “VERY CHERRY COCOA”(vegan)
Coconut and cherry chip ice cream is drenched in dark hot chocolate for an affogato-style drink. Served with a house-made Cherry Haystack.
Available: January 20 – February 14

#26 – “DULCELICIOUS
Creamy, rich and satisfying, this dulce de leche drinking chocolate is balanced with a whipped cream topping. Served with a side of Bourbon Peach ice cream and oat crumble topping.
Available: January 20 – February 14

#27 – “BOHEMIAN RASPBERRY
Raspberry sipping chocolate topped with Chocolate Amaretto whipped cream. Served with a house-made raspberry marshmallow.
Available: January 20 – February 14

East Van Roasters

#28 – “MAD CAMPER
Charcoal-blackened 70% single-origin Madagascar drinking chocolate sprinkled with smoked salt. Accompanied by a Madagascar chocolate-enrobed, house-made marshmallow.
Available: January 20 – February 2

#29 – “HAITIAN A-FIG-ATTO
A 77% single-origin Haitian dark drinking chocolate topped with vanilla ice cream and fig drizzle. Accompanied by a fruit and nut cookie.
Available: February 3 – 14

Eternal Abundance Organic Market & Cafe

#30 – “TURTLE HOT CHOCOLATE” (organic and vegan)
Caramel hot chocolate, coconut whip, caramel drizzle and pecan. Comes with a raw caramel pecan “turtle.”
Available: January 20 – 31

#31 – “THAT SALTY ROSEMARY” (organic and vegan)
A salted rosemary hot chocolate. Served with a salted rosemary shortbread.
Available: February 1 – 14

#32 – “HOT CHOCOLATE CHAGA
A house-made, BC wild chaga mushroom-based hot chocolate. Served with a house mix of “superfoods.”
Available: January 20 – February 14

Gem Chocolates

#33 – “INDIANA JONES AND THE VALLEY OF THE LOST RARE CHOCOLATE
Sample the world’s rarest and most sublime chocolate – the “Maranon Fortunato No. 4” – made from the cacao recently rediscovered in the jungle of Peru’s Maranon River Valley. Served with a tablette of this rare chocolate complete with cocoa nibs.
Available: January 20 – 27

#34 – “COME TO THE DARK SIDE – REVISITED
Back by popular demand, Gem’s extra dark hot chocolate topped with Darth Vader’s image in dark chocolate.
Available: January 28 – February 5

#35 – “GEM & THE RED BEAN STALK
A red bean hot chocolate. Different and delicious! Served with a red bean brittle stick.
Available: February 6 – 12 (No festival participation Feb 13 – 14)

Glenburn Soda Fountain & Confectionery

#36 – “SEALED WITH A KIRSCH
Dark hot chocolate with Kirsch (no alcohol). Served with a chocolate cherry ice cream sandwich.
Available: January 20 – 26

#37 – “BIER BELLY
Milk hot chocolate with beer caramel. Served with candied peanuts.
Available: January 27 – February 2

#38 – “KNOTEN TO IT
Pretzel-infused, salty, white hot chocolate. Served with a sugared pretzel cookie.
Available: February 3 – 9

#37 – “TBD
The most popular hot chocolate of the previous three will return for these last five days.
Available: February 10 – 14

Koko Monk Chocolates

#39 – “COLD TESTAMENT
Pineapple and ginger hot chocolate with apple cider vinegar. Served with a Bailey’s Irish Cream Praline.
Available: January 20 – 26

#40 – “A NONCONFORMIST PLEA FOR AN IMAGINARY SUMMER
Tomato and raspberry white hot chocolate with rose. Served with a dark chocolate-dipped, sun-dried fig.
Available: January 27 – February 2

#41 – “STRANGE GRAVITY

Description not available
Available: February 3 – 9

#42 – “RED CADILLAC” (vegan) and *BONUS
Vegan, salted, almond, dark hot chocolate with pink peppercorns. Served with Koko Monk’s signature Vegan Root Vegetable Dark Chocolate Bark.
Available: February 10 – 14

*Fourth Week Only. Flights of any 3 hot chocolates – 4 oz each.
Choose any flavours, including all 2017 Festival features. Minimum order is for two persons using the same three flavour combinations.

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La Glace

#43 – “COCOA GOÛTER
Hot Valrhona chocolate sprinkled with coppered Maldon salt. Served with a hazelnut rocher and Nutella brioche petit pain.
Available: January 20 – February 14

#44 – “VOLCAN DE GLACE
Hot chocolate cake made with Valrhona Caraïbe chocolate. Served à la mode with Crême de la Crême ice cream topped with a ginger meringue kiss.
Available: January 20 – February 14

MINK CHOCOLATES

#45 – “HOT ASS HOT CHOCOLATE
Parisien dark sipping chocolate made with donkey’s milk. Served with animal crackers.
Available: January 20 – February 14 (or while supplies last)

#46 – “TRIXIE IS A HIPSTER
Ganache hot chocolate made with a fresh avocado. Served with Melba toast.
Available: January 20 – February 14

Mon Paris Patisserie

#47 – “MADEMOISELLE JASMINE
Always with a flower in her hair, Mademoiselle Jasmin is a dark beauty whose perfume is reminiscent of fresh strawberries. Served with a strawberry made of chocolate and flower-shaped chocolate.
Available: January 20 – February 14

#48 – “MADAME BUTTERFLY
With the Asian notes of white sesame and hints of orange, and taking her origin from milk chocolate, Madame Butterfly has arrived to link East to West. Served with an orange-shaped chocolate and sesame tuile.
Available: January 20 – February 14

Soirette Pastry Boutique

#49 – “LIQUID GOLD
Chestnut and caramelized sunflower hot chocolate featuring Cacao Barry Alunga topped with Liquid Gold. Served with a Chocolate Sunflower Truffle.
Available: January 20 – February 14

#50 – “THE TIPSY UNICORN” (contains alcohol)
Strawberry and Peach Schnapps Hot Chocolate featuring Cacao Barry Zephyr topped with house made Cotton Candy. Served with a Sparkling Magic Pretzel Cookie.
Available: January 20 – February 14

Swiss Bakery

#51 – “YIN – THE MOON
A 65% bittersweet dark chocolate from France infused with subtle hints of orange blossom water. Enlightened with a classic butter Lamington cake, coated with coconut.
Available: January 20 – February 14

#52 – “YANG – THE SUN
A decadent Belgian white chocolate, infused with ginger and coconut milk.
Enriched with a chocolate Lamington cake, coated with black cocoa.
Available: January 20 – February 14

Temper Chocolate and Pastry

#53 – “MY NEW YEAR’S RESOLUTION
Tumeric white hot chocolate made with Valrhona’s Ivoire white chocolate and almond milk. Spicy yet smooth. Paired with an all new “Temperbit” – an almond butter, oat energy bite.
Available: January 20 – February 14

#54 – “TOKYO DRIFT
Chocolatier Jen Tuley created this taste of Tokyo with 70% Valrhona dark chocolate flavoured with Japanese black sesame paste. Topped with a beautiful yuzu marshmallow and chocolate decoration.
Available: January 20 – February 14

Terra Breads

#55 – “ CHOCOLATE CHIP MINT – ‘MY FAVOURITE ICE CREAM’ HOT CHOCOLATE
A drinking chocolate made with Cacao Barry Fleur de Cao chocolate and infused with mint. Paired with a mini chocolate chip cookie.
Available: January 20 – February 14

#56 – “ROCKY ROAD – ‘MY OTHER FAVOURITE ICE CREAM’ HOT CHOCOLATE
A drinking hot chocolate made with Cacao Barry Fleur de Cao chocolate topped with house-made marshmallow. Served with a mini granola cluster cookie.
Available: January 20 – February 14

Thierry Chocolaterie Patisserie Cafe

#57 – “FLAVOURS OF SÃO TOMÉ
A 67% Michel Cluizel chocolate – single origin from São Tomé. Served with a True Ceylon Cinnamon Chocolate, whipped cream and Sesame Nougatine.
Available: January 20 – 31

#58 – “VINTAGE VALRHONA
A 68%, single-origin Valrhona chocolate from Ampamakia Estate in Madagascar. Served with a Cigarette Tuile filled with pecan.
Available: February 1 – 12 (No Festival participation on Feb 13-14)

Thomas Haas

#59 – “SNOWBALL FIGHT IN CHAMONIX
A 49% hot chocolate with chestnut. Served with a chestnut and coconut rum snowball truffle and chocolate shortbread.
Available: January 20 – February 14

#60 – “IN THE LAND OF THE RISING SUN
Matcha white hot chocolate. Served with candied kumquat and matcha shortbread.
Available: January 20 – February 14

Trafiq Cafe & Bakery

#61 – “RUMBLE IN THE JUNGLE
Valrhona 60% dark chocolate with banana puree, finished with salted caramel mousse and toasted pecans. Served with a “Chunky Monkey”.
Available: January 20 – 26 and February 3 – 9

#62 – “STRANGE BREW
Vanilla + coconut + 45% Colombian white chocolate custard, finished with a chocolate milk froth. Accompanied by a Nanaimo Bar.
Available: January 20 – 26 and February 10 – 14

#63 – “GOOD MORNING, VIETNAM!”
Sweet and condensed milk blended with “Los Beans” coffee extract and 74% Belgian dark chocolate, finished with a lemongrass-lime mousse. Serve with a cinnamon butter cookie.
Available: January 27 – February 9

#64 – “CASABLANCA
French 75 Elixir (lemon juice, juniper berries, vanilla and orange zest) with 60% Valrhona Dark chocolate, finished with a Champagne mousse.
Enjoy with Ghoriba Bahla (Moroccan shortbread cookies).
Available: January 27 – February 2 and February 10 – 14

The X Team – James’ Gelato at Mahony & Sons

#65 – “YOU GOT GLOW
Ecuadorian cacao and house-made almond milk with Peruvian Lucuma combines caramel and nutty notes with a hint of smokey Vancouver Island Sea Salt. Served with a couple of GLOWBall truffles on the side.
Available: January 20 – 31

#66 – “ERIN’S DELIGHT
A blend of Erin Ireland’s animal product-free, #PBY (plant-based yummy) banana bread and a GLOW Chocolate blend featuring South American mesquite. Served with, of course, a slice of that amazing banana bread.
Available: January 20 – 31

#67 – “SKINNY GIRL
A Canadian combo of BC white wines (Riesling and Sauvignon Blanc), Canada Spring Water and heirloom organic GLOW chocolate with hints of cherry. Served with a delicious GLOW chocolate.
Available: February 1- 14

#68 – “IN THE MOOD
Heirloom Ecuadorian cacao mixed with potent aphrodisiac maca root and cordyceps mushroom – Ceylon cinnamon, organic chili plus romance! Served with a delicious GLOW chocolate.
Available: February 1 – 14

#69 – 75+ See the Hot Chocolate Festival sponsors and partners page for more flavour options.

Hot Chocolate Festival 2018

When: January 20 to February 14, 2018
Where: Participating Vancouver locations

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Lindsay is a Senior Writer at Vancouver Is Awesome. A fifth generation Vancouverite, she was previously the Food Editor of Daily Hive and Senior Editor of Vancity Buzz. Lindsay grew up in Vancouver and Toronto, then spent over 20 years in Los Angeles, where she was EIC of the city's top blog, earned her Masters in English, attended culinary school, and was an English professor. Lindsay's first published piece was December 1980 in The Province; it was her letter to Santa. E-mail: lindsay@vancouverisawesome.com