Chocolate, like a fine wine, must be tasted, savored, to enjoy the painstaking process through which each unique flavor can be appreciated.
For the first time, the Northwest Chocolate Festival will be held this weekend at the Seattle Center, and it promises to be an education into varieties of sweet indulgence.
Once held in Portland, this festival will unite some of the best chocolatiers and bean-to-bar makers in the nation, bringing with them a taste of art to Seattle.
The idea of the festival came from Brian Cisneros, a long-time Seattle resident, who spent 10 years planning benefit events for regional non-profit organizations.
The festival features flavors of chocolate grown from around the world, while offering the opportunity to gain knowledge and guidance from experts from within the field.
"We promote fine chocolate that competes in a world-class of premium chocolates," said Cisneros, executive director of the festival. "Our vision is to bring farmers, producers, craft bean-to-bar makers, chocolate companies, award winning chocolatiers and chocolate loving consumers together to taste and explore the rich world of chocolate. "Our goal is to educate, demonstrate, and inspire the chocolate lover in everyone."
The festival also offers chocolate lovers a hands-on contemporary understanding of chocolate through workshops and professional classes.
"We bring regional chefs and chocolatiers together to showcase their talents in a chocolate competition with judges and awards," added Cisneros. "We also involve kids with family focused, hands-on activities that involve chocolate."
"This festival is about education," said Chief Chocophile Lauren Adler of Chocolopolis, "Chocolate is about the perfection of a science, it's origin of the beans, how the beans are uniquely roasted and ultimately, onto the chocolatiers for the finished products."
Each year the festival dedicates a portion of the event proceeds to several regional non-profit organizations.
10 a.m. - Coffee and chocolate
10 a.m. - Fine chocolate tasting basics with Chocolopolis
10 a.m. - Baking with kids, fun recipes with Pastry Chef Kim Smith
11 a.m. - Stone Ground Chocolate tasting with Larry Goble, co-founder Taza Chocolate
11 a.m. - Theo Chocolate Confection Kitchen presents classic fruit dipped mendiants
Noon - Aphrodisiacs and chocolate pairing with Karile Markendorf of Aphrodites Attic
Noon - Artisan polycarbonate molding of truffles with Bill Fredricks
1 p.m. - Amano Chocolate history and tasting
1 p.m. - Chocolate liquor dessert cups with Chocolatier Jeff Shepherd
2 p.m. - Madecasse Chocolate
2 p.m. - Confection making workshop with Brother Bliss
2 p.m. - Craft Chocolate tasting
3 p.m. - "Ask the expert, everything you wanted to know about chocolate"
3 p.m. - Enrobing (dipping) and hand chocolate art for confection makers with Brother Bliss
3 p.m. - Kid's parade with Family Music Jam Circle
5 p.m. - The art of learning and teaching professional chocolate work, by Pam Williams, Founder of Ecole Chocolat Professional School of Chocolate Arts
5 p.m. - Chocolate sculpture centerpiece demonstration with Bill Fredricks and Piper Peterson Lee
The Chocolate Masquerade Ball will begin at 7 p.m. on Saturday and is for adults age 21 or over only. The cost of the ball is $20 per person. A special beer and wine garden will be open throughout the party and will feature live music, DJ's, visual arts, chocolate fountains, Northwest dessert showcase, costume prizes and a chocolate awards ceremony.
Beer and wine is not included with the ticket price.
Sunday, Oct. 24 tasting and demonstration schedule:
10 a.m. - Coffee and chocolate
10 a.m. - Raw chocolate dessert with AJ Wentworth and Brie Moulton
11 a.m. - Stone Ground Chocolate tasting with Larry Goble, co-founder Taza Chocolate
11 a.m. - Starbucks and cocoa trade.
11 a.m. - Vegan ganache making with Brother Bliss
Noon - The Claudio Corallo Story: Chocolate from Heirloom Cacao, Plantation Farming, and Hand Crafting
Noon - Theo Chocolate Confection Kitchen presents homemade fondant peppermints dipped in chocolate
1 p.m. - Amano Chocolate
1 p.m. - Caramel sauces with Chef Autumn Martin
2 p.m. - Madecasse Chocolate, tree to bar tasting and talk
2 p.m. - The art of pastry, traditional macaroons with Antoine Rondenet
3 p.m. - "What is Fine Chocolate" voices from the Chocolate Industry Panel
3 p.m. - Holiday dessert party
4 p.m. - Chocolate with kids, holiday desserts for the whole family with Sarina Elliot
5 p.m. - Savory sauces, the chocolate mole with Chef Robin Leventhol
The cost for the festival day pass is $12.50 in-advance or $15 at the door per person for entrance from 10 a.m. to 6 p.m. This pass allows you free roam in tastes, talks and demonstrations all day. The festival wristband provides unlimited access to all workshop areas.
The festival will be held in the Northwest Rooms at the Seattle Center, just off Mercer Avenue at 1st Avenue and Roy Street in lower Queen Anne.
For more information or to purchase tickets, contact (206) 577-4779 or visit the website at www.nwchocolatefestival.com.[[In-content Ad]]
