Here's some sweet news to warm you up: Vancouver's Hot Chocolate Festival has revealed its lineup of participating restaurants and cafes for 2020
This year there are an impressive 114 unique beverages that will be served up as part of the annual fest, which is now in its 10th year.
2020 marks the biggest year ever for the Hot Chocolate Festival: There are 44 restaurants, cafes, bakeries and chocolatiers in Vancouver, Burnaby, North Vancouver, Surrey and White Rock who will be pouring the sweet stuff during the event, which runs from Jan. 18 to Feb. 14.
This year's list includes everything from drinks spiked with tequila to ones inspired by anyone from Marie Antoinette to Amy Winehouse. There are completely vegan drinks, and one drink that will set you back a whopping $98. Anything goes when it comes to Hot Chocolate Festival creations.
What will you taste at this year's Hot Chocolate Festival? Without further ado, here's this year's lineup:
#01 - THE BEE'S KNEES (Anniversary Classic) / Lavender-infused hot chocolate. Served with a lavender and honey marshmallow cookie.
#02 - MALTED MILK CHOCOLATE/ Hot Chocolate made with caramelized and malted milk. Served with a butterscotch brownie sandwich.
#03 - VELVETY CHOCOLATE OVERHOL / Inspired by Andy Warhol's cover design for the debut album cover of 'The Velvet Underground & Nico', this hot chocolate features subtle banana and cardamom milk flavours blended with Callebaut dark chocolate. It is accompanied by a caramelized banana and espresso tart.
#04 - GROUP OF SEVEN / This homage to the Canadian landscape painters 'The Group of Seven' features seven distinct chocolate elements on a malted hot chocolate base. Served with a classic Mille-Feuille.
#07 - JAPANESE FIRST KISS (Jan. 18-31) / Callebaut Belgian hot chocolate and yuzu (Japanese citrus). Served with a 'Lucky Cat' Mochi Bun.
#08 - MT. FUJI SAKURA LOVE (Feb. 1-14) / Callebaut white chocolate and macha with 'Sakura Foam'. Served with a 'Sakura' Mochi Bun.
#09 - THE SURREALIST / A shot of white almond chocolate served in a cookie cup with a sable cookie spoon.
#10 - CHOCOLATE PLAYGROUND / Inspired by childhood favourites, 'Chocolate Playground' is rich hot chocolate served over Banana Foster ice cream - affogato style. Served with a Snickerdoodle cookie.
#11 - MOUNT DOOM (Jan. 18-31) / Consists of 70 per cent Valrhona Guanaja dark chocolate, guajillo chili, dark chocolate whip, aerated chocolate and volcanic black salt. Served with a black macaron.
#12 - WASCALLY WABBIT (Anniversary Classic) (Feb. 1-14) / A blend of 32 per cent Valrhona Dulcey Blonde chocolate, warm spice and carrot whip. Served with a cream cheese truffle.
#13 - FRESH ME UP / Dark chocolate with a touch of mint syrup, a chocolate rim, whipped cream, mint leaves and mint “choco stick” as a garnish.
#14 - RAINBOW SPICED / Peanut butter with white and dark chocolate, a sparkle rim, whipped cream, shaved white chocolate, cocoa powder and a cinnamon stick garnish.
#15 - MARSHMAHOLIC (S) / Dark chocolate, 1 oz orange brandy, 1 oz Baileys, a chocolate rim, roasted marshmallows and white chocolate.
All of the above served with a choice of waffle with chocolate dipping sauce or a cream puff.
#16 - BACK TO CHRISTMAS / Roasted coconut and dark hot chocolate. Paired with a slice of gingerbread.
#17 -SWEET OR SALTY? / Salted peanut butter and dark hot chocolate. Served with a pretzel and roasted marshmallows.
#18 - SPICY WINTER NIGHT (S) / Spiced hazelnut and rum liquor hot chocolate. Paired with dried chili pepper.
#19 - OPEN SESAME (Anniversary Classic) (VO) / Michel Cluizel 45 per cent milk chocolate with homemade black sesame paste, and a touch of sea salt. Paired with an amerena cherry gelato popsicle
#20 - FUNKY MONKEY / Michel Cluizel 72 per cent dark chocolate with homemade banana flambe puree. Paired with an amerena cherry gelato popsicle.
#21 - PURPLE RAIN / Michel Cluizel white chocolate with homemade purple ube puree. Paired with an amarena cherry gelato popsicle.
#22 - YOU DA B-BOMB! (Anniversary Classic) (Jan. 18-24, Feb. 1 -7) / Dark chocolate ganache hot chocolate topped with mini b-bombs drizzled in chocolate.
#23 - EYE OF THE TIGER (Jan. 25-31, Feb. 8 - 14) / Peanut butter milk chocolate ganache topped with whip cream and tiger bar bites.
#24 - TWIN FLAME / White hot chocolate, saffron, orange, with cardamom dusted on top with shilajit. Served with a GLOW chocolate heart.
#25 - ANCIENT WISDOM / Raw dark chocolate with healing mushrooms and a light spice. Served with a GLOW chocolate heart.
GLOW chocolate truffles are both vegan and keto-friendly and also contain no refined sugars.
#26 - ABSOSPECULOOSLY / Speculoos hot chocolate with Speculoos Marshmallow - dark chocolate flavoured with speculoos spices and topped with a speculoos marshmallow rolled in crushed speculoos cookies…Calling all speculoos lovers!
#27 - HAPPY BIRTHDAY CAKE! (Anniversary Classic) / Like a big cuppa’ birthday cake with sprinkles! White chocolate base flavoured with pure vanilla and topped with a mini slice of Butter Birthday Cake…an Instagram moment in the making!
#28 - COCOANUT (V) (Anniversary Classic) (Jan. 18-31) / A creamy, vegan-friendly, coconut milk-based, passionfruit dark hot chocolate. Served with your choice of pate de fruit (vegan).
#29 - MUM'S APPLE PIE (Jan. 18-31) / Like apple pie in a cup! Caramelized white chocolate and house made caramelized apple compote blended together with steamed milk. Served with a 'pie crust' snacking bar.
#30 - WHERE THE GRASS IS GREENER (Feb. 1-14) / Inspired by our milk tea addiction, this is a jasmine-infused, milk hot chocolate with grass jelly. Served with a pandan pistachio sable cookie.
#31 - QUEEN OF TARTS (Feb. 1-14) / A tart but sweet, pretty-in-pink, ruby hot chocolate, infused with apricot and pomegranate. Served with a Linzer Torte cookie.
#32 - DIWALI'S DREAM (V) / An India-inspired hot chocolate made from a homemade mix of spices blended with almond milk and dark chocolate. Served with a ginger cookie.
#33 - GREEN CHAN (O) / White chocolate with organic matcha, cream and pudding. Served with a slice of shortbread.
#34 - CALIENTITO / Bittersweet chocolate mixed with milk, unsweetened coconut powder, vanilla, chili and cinnamon. Served with a chocolate cookie.
#35 - DONUTMISU (VO) (S) (Anniversary Classic 2018) / A hot chocolate with dark roasted coffee, authentic Amaretto and a hint of nutmeg, made with your choice of milk (vegan if made with house made almond milk or Oat-ly oat milk). Served with an almond biscotti
#36 - BANANAS FOSTER (VO) / A dark hot chocolate infused with fresh bananas and made with your choice of milk. (Vegan if made with house made almond milk or Oat-ly oat milk.) Served with a spiced rum snickerdoodle (V).
#37 - RUBY SLIPPERS (Jan. 18-Feb. 12) / Ruby chocolate infused with delicate rose water. Paired with Ruby macadamia dragée.
#38 - GOLDEN GENIE (Jan. 18-Feb. 12) / A 34 per cent Zéphyr hot chocolate combined with turmeric and topped with cinnamon. Served with a macaron consisting of a chickpea and almond shell filled with a 35 per cent Zephyr caramel cardamom ganache.
#39 - ROCKY ROAD TO LOVE (Anniversary Classic) / A bittersweet hot chocolate made with almond butter and topped with whipped cream, house-made chocolate marshmallows and a caramel drizzle. Served with Chocolate Arts’ signature candied almonds
#40 - APPLE OF MY PIE / A creamy hot chocolate featuring milk chocolate and apple topped with cinnamon-dusted whipped cream. Served with an aged cheddar sable.
#41 - CHILLY CHILI CHAI / A chipotle-spiked, chocolate chai, frozen parfait with HOT chocolate. Served with a spiced shortbread.
#42 - MAYAN FIRE (Anniversary Classic) / This drink was inspired by the ancient Mayan civilization (which considered the cocoa plant as a divine gift from the Gods and used it in sacred rituals to reconstitute the body and develop psychic abilities). Our 'Mayan Fire' consists of dark and Mexican chocolates and a secret blend of chilies, spices, masa, seeds and nuts. It is made in the spirit of a traditional mole with complex flavours and a slow-warming effect. Served with a Mexican Chocolate Mole cookie and fresh orange.
#43 - ZEN MATCHA / Historically, matcha tea powder was used by Japanese and Chinese monks for its medicinal properties. In our modern era, the matcha tea ceremony remains a graceful ritual bonding people through mindfulness and respect and focus on the now. It honours the Zen spirit while healing the body and soothing the soul. “Zen Matcha” hot chocolate combines the calming power of the matcha with the invigorating power of chocolate to bring comfort to the body. Served with a black sesame shortbread and “sweet yam surprise.”
#44 - BOHEMIAN RASPBERRY (Anniversary Classic) (Jan. 18-24) / Our house made raspberry marshmallow drenched in a rich raspberry hot chocolate. Topped with raspberry amaretto whipped cream and a dusting of chocolate shavings.
#45 - LET'S GET THE CARDI STARTED / Inspired by our cardamom ice cream, this sweet, milk hot chocolate is delicately spiced with organic and fair trade cardamom. Paired with our classic Pecan Cinnamon Swirl ice cream.
#46 - ORANGE YOU GLAD IT'S HOT CHOCOLATE? / A decadent, rich orange dark hot chocolate made with oat milk. Paired with a house-made, light and fluffy, orange tea cake with hints of candied ginger.
#47 - TRIP TO LACHUA (Anniversary Classic) / A cardamom-infused Guatemala drinking chocolate. Served with a Champurradas (corn cookie).
#48 - TANZANIAN DREAM (V) (Jan. 18-31)/ Tanzania drinking chocolate with cinnamon and vanilla in cashew and rice milk. Served with a Tanzania chocolate square with puffed rice inclusion.
#49 - CHOCOLATE CREMOSO ESPECIADO (V) (Feb. 1-14) / Dominican Republic chocolate infused with ginger and cloves in coconut milk. Served with dulce de leche and plantain.
#50 - 5 O'CLOCK SHADOW (V) (O) (Jan. 18-31) / Black sesame white hot chocolate. Paired with a black sesame shortbread cookie. Drink and treat made from all organic ingredients.
#51 - PROUD MARY BURNIN' (Anniversary Classic) (V) (O) (Feb. 1-14) / Salted rosemary hot chocolate. Paired with a lemon rosemary shortbread cookie. Drink and treat made from all organic ingredients.
#52 - LUCKY ORANGE (GONG XI FA CAI) (Jan. 18-Feb.8) “Gong Xi Fa Cai” is a celebratory hot chocolate crafted with house made Mandarin orange-infused chocolate sauce, and packed with plenty of good wishes for a prosperous New Year. It is paired with a fortune cookie dipped in orange-infused chocolate then coated with sprinkles of pop rock candy to reminisce the crackling of Chinese New Year firecrackers.
#53 - DIABLO ROSE (Jan. 27-Feb. 14) / “Diablo Rose” is a twist on the classic Mexican hot chocolate. The first sip leads with an intriguing rose aroma followed by a lingering sweet-spicy chili finish, all the while tempting the taste buds as a rich and decadent beverage. This hot chocolate is paired with house made vegan chocolate brownie drizzled with rose glaze and garnished with rose petals and finishing salt.
#54 - NEEDLE IN A HAYSTACK (Jan. 18-24) / Steamy dark hot chocolate topped with a pile of chocolate "hay-like" shavings. Chocolate stacked on chocolate - what's not to like?! Served with a coconut haystack treat.
#55 - COME TO THE DARK SIDE - DARTH VADER RETURNS! (VO) (Anniversary Classic) (Jan. 25-Feb.3) / Celebrating the 10th anniversary, we bring back our popular HCF favourite: the extra dark "Come To The Dark Side!" hot chocolate drink adorned with a chocolate Darth Vader image that will satisfy Star Wars fans everywhere! And yes, this is only available as a dark chocolate drink.... Come To The Dark Side of our chocolate galaxy! (Soy milk may be substituted for an additional cost.)
#56 - ROCK'EM SOCK'EM GINGER (Feb. 4-11) / This hot dark chocolate beverage uses ginger and cherry for a blast of flavours. A ginger snap cookie dipped in chocolate complements your drink.
#57 - GET THE GREEN LIGHT (Anniversary Classic) (Jan. 18-24) / Callebaut dark chocolate hot chocolate with creme de menthe flavour. Accompanied by a 'traffic light' sugar cookie.
#58 - WESTWARD HO-CHO (Jan. 25-31) / Sarsaparilla-infused Callebaut milk hot chocolate. Served with a mini smoked almond butter tart.
#59 - SPLIT PERSONALITY (Feb. 1-7) / Banana-infused Callebaut milk hot chocolate, strawberry whipped cream. Served with a pineapple donut from Royal City Donuts.
#60 - HOB-NOBBING (V) (Feb. 8-14) / Oat milk hot chocolate made with dark Callebaut chocolate. Served alongside house-made Hobnob cookies.
#61 - ALOHA MACS / Dark Chocolate ganache with steamed Macadamia milk, a hint of Macadamia nut and topped with crushed roasted Macadamia Nuts. Paired with house-made Lilikoi (Passionfruit) Macadamia Nut Butter Cookies.
#62 - BROK DA MOUT / Dark chocolate, hibiscus ginger tea, ginger with honey, steamed coconut milk, with a trace of cardamom. Paired with house-made Coconut Chocolate Biscotti.
#63 - SCENT OF SPRING (Jan. 18-24 – West First Avenue only) / Vegan wild sage dark chocolate with mint and orange. "Like a virgin you will be completed and content through wilderness... You will be totally satisfied my dearest friend!" Paired with Lemongrass and Mango Praline.
#64 - TIED AND TICKLED (VO) (Jan. 2-31 – West First Avenue only) / Banana and walnut white hot chocolate with rose. "Dedicated to cheeky monkeys in our hearts...Oh... Here we are... you would never expect this panoramic result unfolding in the darkness of your mouth... Lustful, elegant and sassy... Raw feelings side by side with urge to control yourself... Each sip will be like a fertile ritual between your quivering lips and this incredible elixir of temporary youth. Let's drink responsibly, shall we?" Paired with Passion Fruit Praline.
#65 - MOOD FOR LOVE (VO) (Feb. 1-7 - West First Avenue only) / Silver tip jasmine white hot chocolate with ginger and pear. "The gap, the hollowness one is feeling is not because we are empty or incomplete! it is because we are not traveling toward ourselves. Eating and drinking real food is one of the most important sources to get the energy and well-being that we need for such journey. This is our life, my friend. This is our only cruise ship! Let's not blow it away! "Paired with Rum Truffle.
#66 - THE LIGHT SYLLABLES (VO) (Anniversary Classic ) (Feb. 8-14 - West First Avenue only) / Spicy ginger and chai tea dark hot chocolate with cardamom. "What a small song, what a long dance, from the mouth of your cup. Only bliss is here. Inside of you perched on the shelves of your heart. Spicy, exotic, dusky… Ginger remembers the earth… Cardamom creates that sleek feel… Come sit next to us, let’s listen this song together. Paired with a Passion Fruit Praline.
#67 - BLACK PEUGEOT (S) (VO) (Jan. 18-24 - West Broadway only) / Smoked pine nuts dark hot chocolate with a dash of whisky and salted caramel. "A drink as cozy and soothing as dancing smoke over a winter cottage... A liquid home for searching hearts... The bonding smoke between the resolute pine nuts and the whiff of a single malt whisky proudly presents this unforgettable winter getaway for your palate..." Paired with a vegan Hazelnut Agianduja Praline
#68 - INSIDE OF A RAIN DROP (VO) (Jan. 25-31 - West Broadway only) / Dedicated to the beautiful soul of forever lovely Amy Winehouse.. Activated coconut charcoal white hot chocolate with tanqueray, lime, and ginger. "A liquid prayer, black as moonless night sky, yet still visible by your taste buds layer by layer with its fabulously complex flavours... This is one of those interesting drinks that has literally created itself with all these opposites calling one another, sitting side by side: darkness with light, earthy flavours with sunny ones... Let your taste buds learn how listen to a drink... " Paired with Cinnamon Praline
#69 - IMMEDIATE JOY FOR PERPETUAL SOUL SEARCHERS (Feb. 1-7 - West Broadway only) / Vegan Thyme dark hot chocolate with raspberry and sumac. "Oh nobody has thyme to stop and appreciate the little things... This is one of those incredible gatherings between four distinctive flavours. It is so unique it feels almost impossible to describe it. It’s like being one and same thing with your drink! Seriously, right after you got your first sip you will bow your head with astonishment and you will have shamed your imagination." Paired with vegan Salted Rose Caramel Praline
#70 - LOVE IS A BITCH (VO) (Anniversary Classic) (Feb. 8-14 - West Broadway only) / Mango tequila white hot chocolate with chili. "All that taste, depth and flavours of a “core shaking love” with a burning kick at the end. This drink is designed as a rehearsal, or rather like training purposes to re-invigorate the badly brused and/or broken hearts! Come over, we offer brightness and laughter of an eternal sun to you Vancouver!" Paired with Espresso and Salted Caramel Praline.
#71 - COCOA GOÛTER (Anniversary Classic) / Hot dark chocolate topped with a hazelnut and cocoa meringue rosette. Served with a petit pain brioche loaf and Nutella.
#72 - SUCRÉ SEL / Hot dark chocolate topped with whipped cream, golden maldon salt and white chocolate crispy pearls. Served with a mini salted caramel ganache tart.
#73 - AMETHYST KISS / Violet-infused white hot chocolate, sprinkled with flower petals. Served with a violet and cassis sherbet, mini waffle cone.
#74 - MARIE ANTOINETTE / Valrhona Opalys 33 per cent white chocolate infused with Marie-Antoinette Tea, Chantilly cream, and Marie-Antoinette décoration. Served with a Ladurée 'Marie Antoinette' macaron - two delicate pink macaron shells filled with smooth cream infused with Marie Antoinette Tea (marriage of black tea from China and India, rose petals, citrus and honey).
#75 - LADURÉE AMANDE D'AMOUR / Valrhona almond couverture chocolate, Chantilly cream and caramelized almond Served with a choice of one of the four flavours of Ladurée's new chocolate-covered macarons including: lemon coated in dark chocolate; chocolate coated in dark chocolate; hazelnut coated in milk chocolate; and raspberry coated in dark chocolate.
#76 - DON'T BUG ME (Anniversary Classic) / A 54 per cent cacao oat milk hot chocolate garnished with Canadian-farmed, organic, gluten-free, non-GMO, free-range, whole roasted crickets. Served with two mini milk and dark chocolate bars.
#77 - THE LEGEND OF DARYL HANNAH / A Cacao Barry 34 per cent Zephyr white sipping chocolate served with organic, sustainable, Fraser River white sturgeon caviar and a "Mermaid's Choice" chocolate bar. Note: This drink will sell for $98.
#78 - MADEMOISELLE JASMINE (Anniversary Classic) / Dark chocolate infused with strawberry and jasmine tea. Served with a white flower and chocolate strawberry.
#79 - THE RUBY / Ruby chocolate infused with raspberry puree and rooibos tea. Served with goji berry cluster.
#80 - SESAME SESAME / White hot chocolate infused with matcha and black sesame. Served with a black sesame tuille.
#81 - MARK LAVENDISH (Anniversary Classic) / A honey-lavender dark hot chocolate. Served with a side of lavender biscotti and honey marshmallows.
#82 - ARE YOU FOR CEREAL? / A cinnamon-spiced, milk chocolate and caramel hot chocolate infused with cereal milk. Served with a side of home-made cinnamon toast crunch.
#83 - DAT COOKIE DOUGH! / A white hot chocolate infused with chocolate chip cookie milk. Served with a side of white chocolate cookie dough fudge.
#84 - AFRICAN SUNSET / Hot chocolate infused with rooibos tea. Served with a South African buttermilk rusk cookie.
#85 - FEELING SALTY (Jan. 25-31) / Peanut butter hot chocolate. Served with a house-made, salted peanut butter cup.
#86 - DEEP CHOCOLATE DREAMS (Feb. 1-7) / A spicy hot chocolate. Served with a fudgey, salted, chocolate rye cookie.
#87 - I FIGGIN' LOVE YOU (Feb. 8-14) / Hot chocolate infused with aniseed. Served with a fig and almond treat.
#88 - YIN / A creamy dark hot chocolate blend, infused with aromatic earl grey. Served with a buttery madeleine.
#89 - YANG / A unique, bright and smooth yuzu blonde hot chocolate. Served with a buttery madeleine.
#90 - YIN-YANG / Both the creamy dark earl grey hot chocolate and the bright yuzu blonde hot chocolate come together for a double feature to taste the best of both worlds. Served with a couple of buttery madeleines.
#91 - DEAR SUMMER, I MISS YOU! (V) (Jan. 18-31) / Organic coconut milk and coconut sugar with Valrhona single origin Itakuja 55 per cent dark chocolate, double fermented with passion fruit pulp. Paired with "To Die For" vegan Powerball.
#92 - WEST COAST WINTER (Jan. 18-31) /For this warm chocolate, we used Valrhona Alpaco, Canadian organic maple syrup infused with orange zest from California. Paired with our limited edition gelato “Grand Marnier.”
#93 - THE MAGNIFICENT 3 (V) (Feb. 1-14) / Three of the best superfoods: dark chocolate, spirulina, spelt milk. This hot chocolate is packed with nutrients and proteins that will give you the energy to get through the day. Paired with "To Die For " vegan Lemon Loaf.
#94 - KAKAWA (Feb. 1-14) / Kakawa: an Olmec word, meaning cacao or chocolate. In honour of the Aztecs, Mayans, and other pre-Colombian cultures that first discovered chocolate, we are preparing this elixir using Valrhona single-origin Tulakalum and ancient spices. Paired with our limited edition sorbetto, Passionfruit-Earl Grey.
#95 - YOUNG, DUMB(ER) AND FULL OF KUMQUAT (Anniversary Classic) / Kumquat and yuzu white hot chocolate featuring Callebaut Blanc Satin. Served with Dark and Stormy lime and rum popcorn.
#96 - PICK ME UP! / Tiramisu-inspired hot chocolate with espresso and Callebaut 811 Dark Chocolate. Served with chocolate cup, mascarpone whipped cream and a lady finger.
#97 - CANNOLI COCCOLOSI (S) / Dark chocolate with Vanilla Vodka, milk, chocolate sauce, scrambled cannoli shell and whipped cream. Served with a cannolo filled with vanilla ricotta and chocolate chips.
#98 - TIRAMISU MOCHA / Dark chocolate, coffee shots, milk, mascarpone whipped cream and llady fingers. Served with a piece of hand-made Tiramisu.
#99 - THE TIPSY UNICORN (S) (Anniversary Classic) / Cheering on the Unicorn with a Strawberry and Peach Schnapps hot chocolate featuring Cacao Barry Zephyr 34 per cent and topped with house-made Cotton Candy. Served with a “Peach Sparkle” macaron.
#100 - WHAT THE LLAMA! / Getting cozy with Llamas with a Peruvian-inspired, mango dark hot chocolate made with Cacao Barry Alto el Sol 65 per cent from Peru. Served with a “Pineapple Surprise” alfajores.
#101 - HOT YODA / Increase your midi-chlorian intake and feel the force with this Hojicha milk hot chocolate made with Organic Hojicha tea and Cacao Barry Alunga 41 per cent. Served with a chocolate frog.
#102 - STOP! / A fiery pink, ruby cacao chocolate, bursting with bright berry notes and erupting with explosive, hibiscus berry whipped cream. Impassioned with a spicy red velvet “Love Bite.”
#103 - DROP! (VO) / Fall for a 65 per cent bittersweet French dark chocolate infused with roasted chestnut and zesty cinnamon suggestions. Then drop a chocolate orange truffle bomb into this dark and intimate drink to unleash an unexpected but desirable heat.
#104 - ROLL! (Anniversary Classic previously titled “Yang: The Sun”) / Curl up with a decadent Belgian white chocolate, soothed with calming ginger and coconut milk. Simmer down with a classic crispy wafer tuille roll.
#105 - TASTE OF PERU (Anniversary Classic) (Jan.18-31) / Made with Marañón Chocolate's unique Fortunato No. 4, a 68 per cent dark chocolate from Peru. Served with a chocolate tablette and coconut sable.
#106 - ORANGE ALMOND DIP & SIP (Feb. 1-13) / A 68 per cent Nyangbo dark chocolate blended with almond praline. Served with mandarin orange pâte de fruit and an orange zest meringue.
#107 - BLACK FOREST IN A CUP (Anniversary Classic) / A 67 per cent dark hot chocolate with Black Forest kirsch chantilly and brandied cherry. Served with a baked chocolate truffle.
#108 - LOVE IS IN THE AIR! / A 49 per cent milk hot chocolate infused with raspberry and luscious lychee. Served with a seducing bittersweet chocolate brownie.
#109 - ELYSIUM (Jan. 18-24, Feb. 1-7) / Expanse of saffron, honey and milk chocolate. Paired with an almond, saffron, honey and cardamom mini.
#110 - ARCADIA (Jan. 18-31) / Rose, raspberry and white chocolate. Paired with a blondie, guanabana, raspberry-rose mini.
#111 - EDEN (Anniversary Classic formerly known as “Napoleon & Josephine – France”) (Jan. 25-31, Feb. 8-14) / Praline-orange hot chocolate with hazelnut, Cacao Barry Guyaquil 64 per cent bittersweet chocolate and a hint of orange blossom. Paired with L’Orange Petit Four.
#112 - NIRVANA (Feb. 1-14) / Transcend with heavenly hibiscus and 65 per cent bittersweet chocolate. Paired with a chocolate hibiscus opera mini.
#113 - CIOCCOLATO ROSA / Inspired by the most awesome trend out there right now, ruby chocolate. The bright pinkish hue of the ruby chocolate is taken from the ruby cacao bean. Topped with homemade whipped cream and decorated with gold flakes. Accompanied by a delicious black currant macaron.
#114 - CAPPADOCIA (S) / Hot chocolate drink with a Turkish inspiration. Get warm with a dark 72 per cent chocolate mixed with local red wine from Township 7. Accompanied by a delicious coconut macaron.