Meet Your Maker: Chocolate Tour & Tasting with Vancouver Farmers Markets

Vancouver Farmers Market

The nice thing about working in chocolate is that, for the most part, you get summers off. No one wants to eat chocolate in summer; they want popsicles and ice cream. But the flip side is that from September through May, there are cascading deadlines. You spend most of the fall in a mad rush for Christmas, then catch your breath only to dive into Valentine’s Day, Easter and Mother’s Day.

Well, it’s almost Valentine’s Day. While I’m not a fan of trying to create a romantic atmosphere while crammed next to couples with equally lofty ambitions, I’ll take any excuse for more chocolate. This Valentine’s day, I encourage you not to buy a box of chocolate from your local drugstore. Instead, visit a local chocolatier in your city (or better yet, your neighbourhood).

In that vein, I’m teaming up with the folks at Vancouver Farmers Market to highlight three chocolate companies: Take a Fancy Chocolate and Sweets (maker of bean-to-bar chocolate! Really!), Bad Girl Chocolates (they’re back and better than ever), and Levni Chocolates (new to me, but not for long). We’ll be taking tours of these three vendors, learning about their stories–and yes, sampling their wares. Tours start on the hour and pre-registration is highly encouraged.

>> Register for Meet Your Maker: Chocolate Tour & Tasting

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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