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Come by and try Valrhona's Guanaja on Saturday, November 13th.
Sunday, November 7, 2010
Bar of the Week: Valrhona's Guanaja
Come by and try Valrhona's Guanaja on Saturday, November 13th.
Wednesday, November 3, 2010
New Chocolate Makers Have Arrived!
There’s a lot going on at Chocolopolis right now, including the addition of three new fantastic chocolate makers to our carefully-curated collection of bean-to-bar chocolate. Each one has an interesting story and fantastic chocolate. Without further ado, I introduce Fine + Raw, Fresco and El Ceibo.
Fine + Raw
I have to give credit for this find to Julia Harrison, who works at Chocolopolis on the weekends. Julia has been looking for good raw chocolate, and found Fine + Raw online shortly before I left for the Fancy Food Show in New York.
It was about 90 degrees outside when I dragged my mother to Greenpoint in Brooklyn for a meeting with Fine + Raw. I sat down with Daniel Sklaar, the founder of Fine + Raw, and his partner Georgie Castle. We proceeded to taste all of their chocolate, and all of it was delicious. Since we were already in the heat of summer, it wasn’t a good time to ship their chocolate to Seattle. So I’ve been anxiously awaiting Fine + Raw’s arrival for months. It’s finally here!
What is raw chocolate? It’s chocolate made from cacao that is neither roasted nor heated above 116⁰ at any point during processing. The idea is that it keeps more of the nutrients and antioxidants intact. Raw or not, this chocolate is delicious. Daniel uses Ecuadorian cacao to make his final product, and he offers more than just solid chocolate.
Fine + Raw’s bonbon bars have a very thin layer of plain chocolate bonbon or chipotle bonbon running through the center of the bar. Their Chunky Bonbon bars are filled with vegan truffles made with either almond praline or coconut milk and chocolate. They’re addictive.
Fresco Chocolate
We’re very excited to be one of the first retailers in the country to carry Fresco Chocolate, originating right up the road in Bellingham, WA. Founder and chocolate maker Rob Anderson has been bringing us prototype samples for over a year, and he finally launched his bean-to-bar chocolate in the last 2 weeks. Rob didn’t start slowly. He jumped right in with 4 bars from three origins. One of the coolest things about Fresco is that Rob provides information about roasting and conching styles on each box of chocolate. He offers 2 Jamaica 70% bars, one with a dark roast and subtle conch, and one with a dark roast and medium (longer) conch. It’s a great way to compare the difference conching makes when other variables are kept the same. He also has a Ghana bar with a medium roast and a medium conch and a Dominican Republic bar with a light roast and a subtle conch. Rob has agreed to come to Chocolopolis to sample his chocolate. Stay tuned for a date, which we hope will be soon.
Our free chocolate happy hour in Queen Anne this Thursday (11/4) features Fresco chocolate. Stop by for a chance to taste this great new chocolate.
El Ceibo
I received a phone call this summer from a Bolivian gentleman named Pastor Payllo who represents El Ceibo, a coop of Bolivian cacao growers who make their own chocolate. Pastor called me at the recommendation of Biaggio Abbatiello, the owner of Biaggio Chocolate in DC. So thanks to Biaggio, we’ve got El Ceibo. Now that's a mouthful!
Not only is this chocolate delicious, it’s great for the farmer. As the bar label says, “From the trees to the chocolate, we do not collaborate with the producers, we are the producers.” El Ceibo grows organic cacao in the low-altitude, tropical, northern part of Bolivia called Alto Beni. They transport their cacao to a chocolate factory in the Andes to process it into chocolate. El Ceibo chocolate packs a wonderful flavor profile with a bit of texture. You may notice that the bar is a bit rustic-looking with an uneven temper. To me that’s part of its charm. Ultimately the flavor of the cacao shines through.
There are 2 El Ceibo bars, a 75% bar that you'll find in our Central & South America regional section and a 77% bar with Cacao Nibs & Uyuni Salt, located in our inculsion section. The salt for the inclusion bar comes from the largest salt flat in the world, located in southwest Bolivia near the crest of the Andes. For those of you familiar with Chloe Doutre-Roussel, author of The Chocolate Connoisseur, this chocolate even has her seal of approval on the box. We have boxes of single-origin Bolivian cocoa powder at our Queen Anne store, and we expect a delivery of El Ceibo’s traditional drinking chocolate disks in the next month.
Fine + Raw
I have to give credit for this find to Julia Harrison, who works at Chocolopolis on the weekends. Julia has been looking for good raw chocolate, and found Fine + Raw online shortly before I left for the Fancy Food Show in New York.
It was about 90 degrees outside when I dragged my mother to Greenpoint in Brooklyn for a meeting with Fine + Raw. I sat down with Daniel Sklaar, the founder of Fine + Raw, and his partner Georgie Castle. We proceeded to taste all of their chocolate, and all of it was delicious. Since we were already in the heat of summer, it wasn’t a good time to ship their chocolate to Seattle. So I’ve been anxiously awaiting Fine + Raw’s arrival for months. It’s finally here!
What is raw chocolate? It’s chocolate made from cacao that is neither roasted nor heated above 116⁰ at any point during processing. The idea is that it keeps more of the nutrients and antioxidants intact. Raw or not, this chocolate is delicious. Daniel uses Ecuadorian cacao to make his final product, and he offers more than just solid chocolate.
Fine + Raw’s bonbon bars have a very thin layer of plain chocolate bonbon or chipotle bonbon running through the center of the bar. Their Chunky Bonbon bars are filled with vegan truffles made with either almond praline or coconut milk and chocolate. They’re addictive.
Fresco Chocolate
We’re very excited to be one of the first retailers in the country to carry Fresco Chocolate, originating right up the road in Bellingham, WA. Founder and chocolate maker Rob Anderson has been bringing us prototype samples for over a year, and he finally launched his bean-to-bar chocolate in the last 2 weeks. Rob didn’t start slowly. He jumped right in with 4 bars from three origins. One of the coolest things about Fresco is that Rob provides information about roasting and conching styles on each box of chocolate. He offers 2 Jamaica 70% bars, one with a dark roast and subtle conch, and one with a dark roast and medium (longer) conch. It’s a great way to compare the difference conching makes when other variables are kept the same. He also has a Ghana bar with a medium roast and a medium conch and a Dominican Republic bar with a light roast and a subtle conch. Rob has agreed to come to Chocolopolis to sample his chocolate. Stay tuned for a date, which we hope will be soon.
Our free chocolate happy hour in Queen Anne this Thursday (11/4) features Fresco chocolate. Stop by for a chance to taste this great new chocolate.
El Ceibo
I received a phone call this summer from a Bolivian gentleman named Pastor Payllo who represents El Ceibo, a coop of Bolivian cacao growers who make their own chocolate. Pastor called me at the recommendation of Biaggio Abbatiello, the owner of Biaggio Chocolate in DC. So thanks to Biaggio, we’ve got El Ceibo. Now that's a mouthful!
Not only is this chocolate delicious, it’s great for the farmer. As the bar label says, “From the trees to the chocolate, we do not collaborate with the producers, we are the producers.” El Ceibo grows organic cacao in the low-altitude, tropical, northern part of Bolivia called Alto Beni. They transport their cacao to a chocolate factory in the Andes to process it into chocolate. El Ceibo chocolate packs a wonderful flavor profile with a bit of texture. You may notice that the bar is a bit rustic-looking with an uneven temper. To me that’s part of its charm. Ultimately the flavor of the cacao shines through.
There are 2 El Ceibo bars, a 75% bar that you'll find in our Central & South America regional section and a 77% bar with Cacao Nibs & Uyuni Salt, located in our inculsion section. The salt for the inclusion bar comes from the largest salt flat in the world, located in southwest Bolivia near the crest of the Andes. For those of you familiar with Chloe Doutre-Roussel, author of The Chocolate Connoisseur, this chocolate even has her seal of approval on the box. We have boxes of single-origin Bolivian cocoa powder at our Queen Anne store, and we expect a delivery of El Ceibo’s traditional drinking chocolate disks in the next month.
Sunday, October 31, 2010
Bar of the Week: Fine & Raw's Crystals and Sea Salt
Our bar of the week is Fine & Raw's Crystals and Himalayan Sea Salt. The base is a 70% dark chocolate made from Ecuadorian cacao, to which they add a touch of sea salt and "crystals" of palm sugar, a sweetener made from palm tree flowers. The balance of flavors and textures is absolutely amazing and dangerously addictive. Stop by on Saturday, November 6th, for a taste of Fine & Raw's Crystals and Himalayan Sea Salt...if you dare!
Sunday, October 17, 2010
Bar of the Week: Domori's Sambirano
If you're a fan of certain Chinese foods, you might want to try our new Bar of the Week: Domori's Sambirano is known for its intriguing blend of sweet and sour notes. This 70% dark chocolate uses an hybrid criollo-trinitario cacao grown in Madagascar's Sambriano Valley. The intense but agreeable sweet-sour flavor of this chocolate also has hints of berries, cashews, pepper and cinnamon, and a long finish.
Come by on Saturday, October 23rd, for a taste of Domori's Sambirano.
Come by on Saturday, October 23rd, for a taste of Domori's Sambirano.
Sunday, October 10, 2010
Bar of the Week: Cluizel's Villa Gracinda
Our Bar of the Week is Michel Cluizel's Vila Gracinda, a 67% dark chocolate named for the plantation on which the cacao was grown. Vila Gracinda is located on the equatorial island of São Tomé, off the coast of west Africa, where the rich volcanic soil and marine climate have supported cocoa plantations since the early 19th century. Dried in the sun, these beans maintain their complex aromas and give this chocolate notes of spice and herbs, liquorice and tropical fruit.
Come by on Saturday, October 16th, for a taste of this exotic and historic chocolate.
Wednesday, October 6, 2010
We're Coming Soon to Bellevue
We're very excited to announce that we're opening a seasonal store at The Bravern in Bellevue at the end of October. We'll be in suite 192, right next door to Wild Ginger, across from Vovito Cafe and down a few doors from Anthropologie. I highly recommend stopping by for chocolate after you've enjoyed the happy hours at Wild Ginger and John Howie Steakhouse.
We can't provide a specific date yet, but it will be towards the end of October. We'll know more once the cabinet maker finishes fabricating our shelves and we start to stock the store with chocolate. Watch our Twitter account (@chocolopolis) for updates on the build-out with photos. We'll announce the date there.
Below is the official press release. I hope we'll see you there!
Happy chocolate eating,
Lauren
FOR IMMEDIATE RELEASE
Chocolopolis Opens Seasonal Store at The Shops at The Bravern
BELLEVUE, WASH. (September 29, 2010) – Since July 2008, Chocolopolis has been satisfying chocolate cravings and educating Seattle about fine artisan chocolate. In October, they will expand their operations to the east side of Lake Washington to open their second store at The Shops at The Bravern.
Located adjacent to Wild Ginger, Chocolopolis will treat guests to a world of chocolate they may not have known before. Chocolopolis is dedicated to helping customers discover the world of fine artisan chocolate through their selection of over 200 bars of chocolate from more than 20 countries, one of the largest selections of chocolate in the country. Much like a wine store, their chocolate bars are arranged by the geographic origin of the cacao. They also offer truffles and other wonderful chocolate creations from world-renowned chocolatiers. For those interested in learning more through tasting, they invite guests to come in and discover the world of chocolate at their free chocolate happy hours, featuring rotating samples from an array of cacao origins and chocolate makers.
“We are very excited to be a part of The Bravern because of the wonderful community they’ve created. It’s not just a shopping center, it’s a center of business and technology, a place to live, a spot for fine dining and the best address for fashion in the region”, says Chocolopolis founder Lauren Adler. “The Bravern is the perfect location for us to introduce the world’s finest artisan chocolate makers and chocolatiers to the Eastside. We also know that our existing Eastside customers will be thrilled that Chocolopolis will be so conveniently located on their side of the lake.”
-30-
Contact
Tami Elwin
425-456-8780
telwin@schnitzerwest.com
About The Bravern
The Bravern is a vibrant, pedestrian-friendly outdoor village at the gateway to downtown Bellevue, Washington. Completed in 2009 by Schnitzer West, LLC, the mixed-use development encompasses The Shops at The Bravern with fashion retail, lifestyle services and premier restaurants anchored by Neiman Marcus; The Bravern Signature Residences in two elegant towers; The Bravern Office Commons featuring two towers fully leased to Microsoft; and abundant parking. For more information, call (425) 456-8780 or visit the web site at www.thebravern.com. You will also find The Shops at The Bravern on Facebook and may follow on Twitter @bravern.
About Schnitzer West LLC
Schnitzer West LLC is one of the West Coast’s fastest growing real estate investment, development and property management companies. Founded in 1997 by managing investment partner Dan Ivanoff of Seattle and Schnitzer Investment Corp of Portland, the company has built a successful track record in the commercial and multi-family housing markets through product innovation, disciplined management and investment expertise. Known for its commitment to “Outperform The Expected,” Schnitzer West has earned recognition for creating innovative workplaces and living spaces, for delivering superior-to-market returns and for its value-creation approach to property management. To date, it has developed and delivered in excess of 5.1 million square feet of Class-A office and suburban office, flex, industrial and bio-tech space; 305,000 square feet of upscale retail and more than 1,250 luxury multi-family apartment and condominium units in the Seattle and Portland markets. Additionally, it has acquired and repositioned approximately 1.0 million square feet of commercial product. Currently, its Asset Operations group actively manages 5.5 million square feet of office, retail, industrial and bio-tech property for a variety of clients. Building on its success in the Northwest, Schnitzer West owns additional properties in Denver and is exploring new market opportunities across the Western United States. Learn more at www.schnitzerwest.com.
We can't provide a specific date yet, but it will be towards the end of October. We'll know more once the cabinet maker finishes fabricating our shelves and we start to stock the store with chocolate. Watch our Twitter account (@chocolopolis) for updates on the build-out with photos. We'll announce the date there.
Below is the official press release. I hope we'll see you there!
Happy chocolate eating,
Lauren
FOR IMMEDIATE RELEASE
Chocolopolis Opens Seasonal Store at The Shops at The Bravern
BELLEVUE, WASH. (September 29, 2010) – Since July 2008, Chocolopolis has been satisfying chocolate cravings and educating Seattle about fine artisan chocolate. In October, they will expand their operations to the east side of Lake Washington to open their second store at The Shops at The Bravern.
Located adjacent to Wild Ginger, Chocolopolis will treat guests to a world of chocolate they may not have known before. Chocolopolis is dedicated to helping customers discover the world of fine artisan chocolate through their selection of over 200 bars of chocolate from more than 20 countries, one of the largest selections of chocolate in the country. Much like a wine store, their chocolate bars are arranged by the geographic origin of the cacao. They also offer truffles and other wonderful chocolate creations from world-renowned chocolatiers. For those interested in learning more through tasting, they invite guests to come in and discover the world of chocolate at their free chocolate happy hours, featuring rotating samples from an array of cacao origins and chocolate makers.
“We are very excited to be a part of The Bravern because of the wonderful community they’ve created. It’s not just a shopping center, it’s a center of business and technology, a place to live, a spot for fine dining and the best address for fashion in the region”, says Chocolopolis founder Lauren Adler. “The Bravern is the perfect location for us to introduce the world’s finest artisan chocolate makers and chocolatiers to the Eastside. We also know that our existing Eastside customers will be thrilled that Chocolopolis will be so conveniently located on their side of the lake.”
-30-
Contact
Tami Elwin
425-456-8780
telwin@schnitzerwest.com
About The Bravern
The Bravern is a vibrant, pedestrian-friendly outdoor village at the gateway to downtown Bellevue, Washington. Completed in 2009 by Schnitzer West, LLC, the mixed-use development encompasses The Shops at The Bravern with fashion retail, lifestyle services and premier restaurants anchored by Neiman Marcus; The Bravern Signature Residences in two elegant towers; The Bravern Office Commons featuring two towers fully leased to Microsoft; and abundant parking. For more information, call (425) 456-8780 or visit the web site at www.thebravern.com. You will also find The Shops at The Bravern on Facebook and may follow on Twitter @bravern.
About Schnitzer West LLC
Schnitzer West LLC is one of the West Coast’s fastest growing real estate investment, development and property management companies. Founded in 1997 by managing investment partner Dan Ivanoff of Seattle and Schnitzer Investment Corp of Portland, the company has built a successful track record in the commercial and multi-family housing markets through product innovation, disciplined management and investment expertise. Known for its commitment to “Outperform The Expected,” Schnitzer West has earned recognition for creating innovative workplaces and living spaces, for delivering superior-to-market returns and for its value-creation approach to property management. To date, it has developed and delivered in excess of 5.1 million square feet of Class-A office and suburban office, flex, industrial and bio-tech space; 305,000 square feet of upscale retail and more than 1,250 luxury multi-family apartment and condominium units in the Seattle and Portland markets. Additionally, it has acquired and repositioned approximately 1.0 million square feet of commercial product. Currently, its Asset Operations group actively manages 5.5 million square feet of office, retail, industrial and bio-tech property for a variety of clients. Building on its success in the Northwest, Schnitzer West owns additional properties in Denver and is exploring new market opportunities across the Western United States. Learn more at www.schnitzerwest.com.
Sunday, October 3, 2010
Bar of the Week: Coppeneur's Hacienda Iara
Most of the world's cacao is a hearty, adaptable variety known as Forestero. While less-prevalent Trinitario and Criollo cacaos are generally considered finer and more flavorful, there are also some very fine Foresteros out there. Arriba Nacional is a subspecies of Ecudaorian Forestero known for its robust but nuanced flavor.
Our Bar of the Week puts Arriba Nacional on a well-deserved pedestal. A 72% dark chocolate from German maker Coppeneur, Hacienda Iara has a tangy personality with bright jasmine overtones balanced by mellow notes of roasted nuts. Hacienda Iara is EU-certified organic and contains just three ingredients: cacao, sugar and cocoa butter.
We will be offering samples of Coppeneur's Hacienda Iara on Saturday, October 9th.
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