Claudio Corallo tasting at Chocolopolis

In another freakish “why haven’t I written about this chocolate?” moment, Chocolopolis is doing a (free!) Claudio Corallo tasting this Thursday. If you live in Seattle and have tastebuds, you must go to this tasting.

Claudio Corallo makes exquisite chocolate, and I don’t use that term lightly. It’s nutty, incredibly complex, and has flavours that I’ve never tasted in any other chocolate. Tastebuds aside, Claudio Corallo is doing great work on Sao Tome and Principe, improving the lives of cacao farmers and bringing economic improvements to the islands.

Drop in, say hi to Lauren (of Chocolopolis) and Marie-Francoise (of Claudio Corallo) and tell them that I sent you. I’d be surprised if they didn’t give you an extra piece of chocolate for it.

DATE: Thursday, January 28th
TIME: 7:00-9:00 p.m.
LOCATION: Chocolopolis (1527 Queen Anne Avenue North, Seattle, WA)
COST: free!

Find out more on the Chocolopolis event page.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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