EAT! Vancouver chocolate competition

EAT! Vancouver is this weekend and I’ll be checking out some of the sessions. Aside from general trade show excitement, I’m looking forward to the beer and chocolate session (aptly named “Beer + Chocolate”) that’s taking place on the Grapes & Hops Stage. It’s presented by the guys at Just Here for the Beer. There’s one at 5:30 pm on Friday and 1:30 pm on Saturday.

In addition to the trade show and seminars, there’s also a chocolate competition. Competitors are judged on three components: bonbons/pralines, plated desserts, and chocolate sculptures. I’m excited and nervous. It will be nice to be on the other side of the table. In theory, I won’t end up covered in chocolate. But, hey, you never know. Judging starts at 11 am, which means that I’ll be having chocolate for brunch. I know that sounds awesome, but I’ve cleared out my afternoon for some serious napping to recover.

EAT! Vancouver runs from May 28-30, 2010, at the new Vancouver Convention Centre. If you buy your tickets online, you get $3 off the door price.

Maybe I’ll see you there?

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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