Here are all 74 drinks you can try at this year’s Hot Chocolate Festival

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The wait is over: Vancouver’s Hot Chocolate Festival has revealed their lineup of participating restaurants and cafes for 2019.

This year there are an impressive 74 unique beverages that will be served up as part of the annual fest, which is now in its ninth year. There are 29 restaurants, cafes, bakeries, and chocolatiers in Vancouver, Burnaby, and North Vancouver who will be pouring the sweet stuff during the festival, which runs from January 19 to February 14.

49th Parallel (Photo via Hot Chocolate Festival)

The stakes are always high with each Hot Chocolate Festival for fanciful, outrageous, or simply sweet tooth-satisfying concoctions. Some venues are offering boozy hot chocolates, while others are making sure dairy-free customers have something to sip on.

Head to Burnaby’s beloved Glenburn Soda Fountain to find the Great Balls of Fire, made with spicy cinnamon Callebaut milk chocolate infused with Fireball liqueur, served with “Fried” ice cream. Or rock out at Koko Monk’s new lounge to try their Altered Soul, which is dedicated to the memory of David Bowie, and is made with vegan cashew milk dark hot chocolate with cardamom and chilli, served with a Salted Rose Caramel Praline.

Related:

Soirette gets pretty sweet with their Dazzling Mermaid: Wild blueberry cheesecake and butterfly pea white hot chocolate, served with a Seashell Macaron. Meanwhile, Mink, who have done insane things for Hot Chocolate Festivals past (like involving crickets, or U.S. politics), are keeping things somewhat mellow this time around with their Who You Calling a Conehead? (hot chocolate in a chocolate-lined cone) and a cheeky PETA Kool-Aid: Entirely vegan coconut cream ganache hot chocolate with Baileys Almond Milk liqueur. Many of the participants have fun with ingredients and the names for their hot chocolates, that’s for sure.

New spots to look for in 2019 include the racy Vancouver ice cream parlour Perverted, as well as gelato master James Coleridge’s new Uno gelato shops.

Take note: Some selections are only available for a portion of the festival. The Hot Chocolate Festival website also breaks down participants by those with adults-only offerings, vegan offerings, and by shops closed on select days during the run.

Here are all 29 participants with their collective 74 creations for Vancouver’s 2019 Hot Chocolate Festival:

49TH PARALLEL ROASTERS & LUCKY’S DOUGHNUTS

#01 – “CHOCOLATE POWER PLANT” (V)(GF)
Vegan almond or vegan hazelnut milk hot chocolate.
Paired with a Vegan Chocolate Doughnut. (This the first time Lucky’s has made a vegan doughnut – especially for the Hot Chocolate Festival! Yay!
Available: January 19 – February 14

#02 – “DARK CHOCOLATE LOVE
Sumptuous dark chocolate (79%) hot chocolate.
Paired with a classic ‘Chocolate Glazed’ or ‘Triple Choc-Old-Fashioned’ doughnut.
Available: January 19 – February 14

BAGGIO GELATERIA & PIZZERIA

#03 – “ALMOND JOY” (S)
Dark chocolate with Baileys Liqueur, vanilla-infused cream and shaved almonds.
Served with Almond Biscotti.
Available: Jan 19 – Feb 14

#04 – “A MATCHA MADE IN HEAVEN”
White chocolate with organic matcha and vanilla-infused cream.
Served with a homemade Matcha Cookie.
Available: Jan 19 – Feb 14

#05 – “TIRAMISU 2 U”
Dark Chocolate and vanilla-infused cream.
With a scoop of Mascarpone Gelato hidden inside.
Available: Jan 19 – Feb 14

BEAUCOUP BAKERY

#06 – “THE CITRONELLE” 
Lemongrass white chocolate latte.
Paired with a Lemongrass Kumquat Macaron.
Available: Jan 19 – Feb 14

#07 – “HAZEL AND MARIE”
Hazelnut rosemary hot chocolate.
Paired with a Hazelnut Praline Macaron.
Available: Jan 19 – Feb 14

BEL CAFE

#08 – “PRETTIER IN PINK”
Valrhona 33% Opalys white chocolate with raspberry and rose.
Served with Raspberry and Meyer Lemon Macaron.
Available: Jan 19 – Feb 2

#09 – “NUTS ABOUT YOU”
Valrhona 35% Azelia milk chocolate, caramel and hazelnut.
Served with a Mini Milk Chocolate Praline Sandwich.
Available: Feb 3 – 14

BJORNBAR BAKERY

#10 – “YOU DA B-BOMB”
Dark chocolate ganache hot chocolate piled high with mini chocolate “b-bombs”. Finished with a chocolate drizzle.
Available: Jan 19 – 25

#11 – “BJORN TO PARTY!”
White chocolate coconut ganache hot chocolate.
Topped with Funfetti Sprinkles and Mini Party Meringues.
Available: Jan 26 – Feb 1

#12 – ”THE SALTY ‘C’”
Salted caramel white chocolate.
Served with a piece of Dark Chocolate Bark and a sprinkle of Fleur de Sel.
Available Feb 2 – 8

#13 – “YOU ASKED FOR IT” 
A repeat of the most popular flavour of the past three weeks.
Available Feb 9 – 14.

BUTTER BAKED GOODS

#14 – “THE BAJILLIONAIRE
Dark chocolate laced with salted caramel, topped with bourbon whipped cream.
Served with a “Bajillionaire” Cookie.
Available: Jan 19 – Feb 14

#15 – “LONDON AFTERNOON”
Earl Grey tea and white chocolate with a trace of a little lemon zest.
Served in fine china with a scone and jam on the side. Pinky’s up!
Available: Jan 19 – Feb 14

CADEAUX BAKERY

#16 – “NEW YEAR, NEW ME!”
A detox rich caramelized white hot chocolate steeped in ginger and spices, featuring new Callebaut Gold
Paired with a GoGoGoji Granola Bite
Available: Jan 19 – Feb 14

#17 – “COCOANUT” (V)
A dairy-free, vegan-friendly coconut dark hot chocolate.
Paired with a Vegan Coconut Cookie (V)
Available: Jan 19 – Feb 14

CARTEMS DONUTS

#18 – “ROSEBERRY WHITE CHOCOLATE
Raspberry white hot chocolate with rose-water whipped cream and dried rose petals.
Paired with any donut in the display case. “Earl Grey” recommended.
Available: Jan 19 – Feb 14

#19 – “Midnight Spice” (V)
Dark chocolate married with almond milk, organic cayenne, cinnamon and garnished with spices and slivered almonds.
Paired with any donut in the display case. “Chocolate Glaze” (V) recommended.
Available: Jan 19 – Feb 14

CHEZ CHRISTOPHE

#20 – “STRAWBERRY FIELDS FOREVER”
Dark chocolate and roasted strawberry.
Served with a house-made S’more.
Available: Jan 19 – Feb 13

#21 – “THE BEES KNEES SQUEEZE”
White hot chocolate flavoured with lemon and honey.
Served with a Cream Cheese Treat.
Available: Jan 19 – Feb 13 (Note: No Festival participation on Feb 14.)

CHOCOLATE ARTS

#22 – “EASY LIKE SUNDAY MORNING
Maple hot chocolate made with Cacao Barry Madirofolo dark chocolate.
Served with a Buttermilk Financier.
Available: Jan 19 – Feb 14

#23 – “WAKE ME UP BEFORE YOU COCOA”
Espresso hazelnut hot chocolate made with Chocolate Arts own Or Noir blend of dark-milk chocolate “Amore”.
Served with a Mini Oat Bar.
Available: Jan 19 – Feb 14

#24 – “CARAMEL, CRACKLE & POP”
Caramel hot chocolate made with a house-made, bittersweet blend of Cacao Barry Fleur de cao and Mi Amere.
Served with a Rice Crisp and Pop Rock Square.
Available: Jan 19 – Feb 14

DIVA AT THE MET

#25 – “GIMME S’MORE S’MORES
Belcolade 55% dark chocolate topped with smoked marshmallow cream.
Served with a Graham Cracker Baton for dipping.
Available: Jan 19 – Feb 14 (excluding 3 – 6 p.m)

#26 – “LAVENDER DREAM”
Lavender- and lemongrass-infused white chocolate.
Served with a White Chocolate-glazed Doughnut.
Available: Jan 19 – Feb 14 (excluding 3 – 6 p.m.)

EARNEST ICE CREAM

#27 – “SWEET & SALTY
Salty pretzels and sweet caramel, topped with whipped cream and pretzels.
Paired with a house-made Blondie Bar.
Available: Jan 19 – Feb 14

#28 – “NUTTY & NICE” (V)
Indulge in a creamy and luscious hazelnut hot chocolate.
Paired with a sugar cookie (V).
Available: Jan 19 – Feb 14

EAST VAN ROASTERS

#29 – “THE UMAMI EXPERIENCE
Tamari caramel drinking chocolate made with 70% dark single-origin chocolate.
Paired with Wasabi Chocolate Almonds.
Available: Jan 19 – Feb 1

#30 – “YU-ZU…WHAT?” (V)
Sweet-tart, citrus Yuzu-infused Tanzania white drinking chocolate, with coconut milk and citrus zest.
Accompanied by a house-made Jasmine Cookie.
Available: Feb 2 – 14

ETERNAL ABUNDANCE ORGANIC MARKET & CAFE

#31 – “A KINDER SALTED CARAMEL” (V)
Decadent hot chocolate with caramel and fair trade cacao – 100% organic and vegan.
Comes with a house-made Maple Shortbread.
Available Jan 19 – Feb 1

#32 – “ROOTn’ TOOTn’ RASPBERRY” (V)
Using local raspberries and fair trade premium cacao, this hot chocolate is 100% vegan, organic and irresistibly delicious.
Served with a house-made Raspberry Cheesecake.
Available Feb 2 – 14.

GEM CHOCOLATES

#33 – “BLACK LAVENDER
French lavender-infused hot chocolate blended with blackberry.
Accompanied by Gem’s popular Lavender and Blackberry Chocolate.
Available January 19 – 25.

#34 – “STRAWBERRIES IN THE SNOW” 
Valrhona Inspiration strawberry chocolate.
Served with a chocolate cup filled with whipped cream.
Available: Jan 26 – Feb 2

#35 – “CAPTURED ALIVE IN THE PERUVIAN JUNGLE”
Back by popular demand, Maranon’s world-famous rare chocolate explodes with flavour and texture.
Accompanied by a Chocolate Palette topped with a whole roasted cocoa bean.
Available: Feb 3 – 12 (Note: No Festival Participation on Feb 13-14.)

GLENBURN SODA FOUNTAIN & CONFECTIONERY

#36 – “THE BIG SMOKE
Smoky oak-infused Callebaut dark chocolate.
Served with a Salted Maple Bacon Truffle.
Available: Jan 19 – 25

#37 – “S’MORE THAN MEETS THE EYE”
Toasted marshmallow hot chocolate made with Callebaut white chocolate.
Served with an Inside-out S’mores treat.
Available: Jan 26 – Feb 1

#38 – “GREAT BALLS OF FIRE”
Spicy cinnamon Callebaut milk chocolate infused with Fireball liqueur.
Served with “Fried” Ice Cream.
Available: Feb 2 – 8

#39 “TBD”
The most popular hot chocolate of the previous three will return for these last six days.
Available: Feb 9 – 14

KOKO MONK CHOCOLATES

#40 – “HEART OF THE WATER” (V)
Vegan maple water dark hot chocolate with coconut milk.
Served with Passion Fruit Praline.
Available: Jan 19 – 25

#41 – “ISTANBUL – TOKYO: DOUBLE KICKER” (V)
Vegan coconut milk matcha tea white chocolate with Turkish coffee.
Served with a vegan Eggnog and Rum Praline.
Available Jan 26 – Feb 1

#42 – ”THE LIGHT SYLLABLES” (VO)
Spicy ginger and chai tea dark hot chocolate with cardamom.
Paired with a Rum Truffle.
Available: Feb 2 – 8

#43 – “BLACK MOON” (VO)_
Rich, dark drinking hot chocolate made with 74% Venezuelan Trinitario.
Paired with Tea and Cardamom Praline.
Available: Feb 9 – 13 (Note: No Festival participation on Feb 14.)

Ask about the “Flight of the Week” on Saturdays”

KOKO MONK HOT CHOCOLATE LOUNGE

#44 – “LOVE IS A BITCH” (VO)
Mango/tequila white hot chocolate with chilli.
Paired with a Rosemary Dark Chocolate Praline with olive oil.
Available: Jan 19 – 25

#45 – “ALTERED SOUL” Dedicated to the Memory of David Bowie (V)
Vegan cashew milk dark hot chocolate with cardamom and chilli.
Paired with a Salted Rose Caramel Praline. (V)
Available Jan 26 – Feb 1

#46 – ”THE SHAPE OF A PARTICULAR BLISS” (VO)
Watermelon white hot chocolate with parsley and spices.
Paired with a Rum Truffle.
Available: Feb 2 – 8

#47 – “NEITHER SUN NOR RAIN” (V)
Vegan smoked curry dark hot chocolate with coconut milk .
Paired with Lemongrass and Mango Praline.
Available: Feb 9 – 13 (Note: No Festival participation on Feb 14)

*Ask about the ‘Flight of the Week’ on Saturdays.

LA GLACE

#48 – “ÎLLES FLOTANTES” (FLOATING ISLANDS)
Dark hot chocolate with white and dark chocolate shavings.
Topped with your choice of a petit scoop of Ganache Ice cream or a dark Valrhona Chocolate Marshmallow.
Available: Jan 19 – Feb 14

#49 – “PETIT GOÛTER” (MILK AND COOKIES)
Hot white chocolate with orange blossom, topped with fresh whipped cream.
Served with your choice of a mini Cinnamon Sugar Sable Ice Cream Sandwich or a Passionfruit Macaron.
Available: Jan 19 – Feb 14 (BR>

MINK CHOCOLATES

#50 – “WHO YOU CALLING A ‘CONEHEAD’?
A cortado-sized hot chocolate served in a chocolate-lined edible cone.
Paired with a Mini Milk Chocolate Bar.
Available: Jan 19 – Feb 14

#51 – “PETA KOOL-AID” (V)
Entirely vegan coconut cream ganache hot chocolate with Baileys Almond Milk liqueur.
Paired with a Mini Dark Chocolate Bar.
Available: Jan 19 – Feb 14.

MON PARIS PATISSERIE

#52 – “CANADIAN COMFORT”
Rich dark chocolate with warming spices, topped with maple whipped cream and a chocolate maple leaf.
Served with a Cranberry Cookie.
Available: Jan 19 – Feb 14

#53 – “CRAZY RICK PANDAN”
Milk chocolate pandan.
Topped with whipped cream, freeze-dried durian and a dusting of toasted coconut.
Available: Jan 19 – Feb 14

MUSETTE CAFFÈ

#54 – “FABIAN CARAMELLA” 
A milk chocolate and caramel hot chocolate.
Served with a side of Hazelnut Buttercrunch.
Available: Jan 19 – Feb 14

#55 – “MARK LAVENDISH”
A honey-lavender dark hot chocolate.
Served with a side of Lavender Biscotti and Honey Marshmallow.
Available: Jan 19 – Feb 14

#56 – ”AMARETTI MERCKX” (S)
An Amaretto-infused hot chocolate.
Served with a side of Amaretti Cookies.
Available: Jan 19 – Feb 14

PERVERTED ICE CREAM

#57 – “POP IT LIKE IT’S HOT!”
Cinnamon- and cayenne-spiced hot chocolate featuring Callebaut 811 Dark Chocolate.
Served with Churro Popcorn.
Available: Jan 19 – Feb 14

#58 – ”YOUNG, DUMB AND FULL OF KUMQUAT”
Kumquat and Yuzu white hot chocolate featuring Callebaut Blanc Satin.
Served with a Passionfruit Citrus Meringue Kiss.
Available: Jan 19 – Feb 14

SOIRETTE

#59 – “MINING FOR VIBRANIUM”
Coconut ash and black sesame dark hot chocolate.
Served with a Vibranium Inspired Truffle.
Available: Jan 19 – Feb 14

#60 – “THE DAZZLING MERMAID”
Wild blueberry cheesecake and butterfly pea white hot chocolate.
Served with a Seashell Macaron.
Available: Jan 19 – Feb 14

TEMPER CHOCOLATE AND PASTRY

#61 – “MY MILKSHAKE BRINGS ALL THE BOYS TO THE YARD”

Valrhona Strawberry Inspiration chocolate.
Served with a Strawberry Lollipop.
Available: Jan 19 – Feb 14

#62 –“LICK MY BANANA SPLIT”
Valrhona 70% dark chocolate infused with banana, garnished with whipped cream and a cherry on top.
Accompanied by a scoop of vanilla ice cream with a chocolate shell.
Available: Jan 19 – Feb 14

THIERRY CHOCOLATERIE PATISSERIE CAFE

#63 – “YUMMY
Michel Cluizel 45% hot chocolate with coffee foam and nutmeg.
Served with a Hazelnut and Coffee Financier and 72A% Michel Cluizel Chocolate Bar.
Available: Jan 19 – Feb 2.

#64 – “MAYBE THE LAST”
Araguani 72% Valrhona dark chocolate from Venezuela with Espelette chili whipped cream.
Served with a mini Tiramisu.
Available: Feb 3 – 12 (NOTE: No Festival Participation on Feb 13-14)

THOMAS HAAS CHOCOLATES

#65 – “YOU ARE FIRED!
Caramelized “blonde” chocolate, slightly “burned & agitated” with sea salt, and a “fake & hollow” chocolate sphere.
Served with an “overbaked” Chocolate and Almond Shortbread.
Available: Jan 19 – Feb 14

#66 – “THERE IS HOPE!”
Milk chocolate and passion fruit delight, with “reliable & light” Chantilly.
Served with a “strong & authentic” “Diplomat” Cake.
Available Jan 19 – Feb 14

TRAFIQ CAFE & BAKERY

#67 – “IZANAGI & IZANAMI (JAPAN)
Hot chocolate made with Hamasaen matcha, 34% Cacao Barry Zéphyr white chocolate and pistachio.
Served with Matcha Opera Cake.
Available Jan 19 – 24 and Feb 1 – 7.

#68 – “SHIVA & PARVATI (INDIA)”
Dirty Chai hot chocolate made with our in-house blend of spices, Colombian single origin 85% chocolate and a double shot of espresso.
Paired with Chai Cheesecake Mini.
Available: Jan 19 – 24 and Feb 8-14

#69 – “NAPOLEON & JOSEPHINE (FRANCE)”
Praline-orange hot chocolate with hazelnut, Cacao Barry Guyaquil 64% bitter-sweet chocolate and a hint of orange blossom.
Paired with L’Orange Petit Four.
Available Jan 25 – 31 and Feb 1 – 7.

#70 – “DIEGO & FRIDA (MEXICO)”
Tres Leches hot chocolate made with Cacao Barry 34% Zėphyr white chocolate, sweetened condensed milk, cream, and a hint of cinnamon and rose petals.
Served with Tres Leches Petit Four.
Available: Jan 25 – 31 and Feb 8 – 14

UNO GELATO

#71 – “BLACK IS THE NEW BLACK”
A blend of black cocoa (99% cocoa) and two other cocoas, Avalon organic milk and a touch of made in-house, organic Black Sesame Paste.
Served with a scoop of Uno’s Organic Avalon Dairy Gelato or Vegan Gelato.
Available: January 19 – February 1

#72 – “WATCH YOUR COCONUTS” (V)
RAW coconut water and made in-house RAW coconut milk with Michel Cluziel 85% chocolate and a touch of Rice Powder from Pakistan.
Served with a scoop of Uno’s Organic Avalon Dairy Gelato or Vegan Gelato.
Available: January 19 – February 1

#73 – “BRIAN LOVES LINDA” (S)
This HC uses a blend of 4 different chocolates and a hint of Milano Coffee’s ‘La Futura’ espresso shot, plus a touch of Single Cask Whiskey.
Served with a scoop of Uno’s Organic Avalon Dairy Gelato or Vegan Gelato.
Available: February 2 – 14

#74 – “SQUEEZE YOUR OWN LEMON” (V)
RAW coconut water and made in-house RAW coconut milk infused with Erin Ireland’s fab ‘To Die For Lemon Loaf’ and a medium dark chocolate blend.
Served with a scoop of Uno’s Organic Avalon Dairy Gelato or Vegan Gelato.
Available: February 2 – 14