8 Most Unique Flavours at the 2018 Vancouver Hot Chocolate Festival
It’s the sweetest event of the season! Starting this Saturday, January 20 the 2018 Vancouver Hot Chocolate Festival is back for its 8th annual celebration of all things hot, chocolatey and delicious!
The 8th annual Hot Chocolate Festival will run until February 14, 2018 (there’s your Valentine’s Day date planned), giving you 26 days to try all 75 of the crazy flavours from over 30 local businesses participating in the festival.
This January, as the festival returns for its 8th year, expect things to be bigger and better than ever before. Sample hot chocolate-inspired creations from Vancouver’s best chocolatiers, pastry shops, bakeries, cafes, gelato and ice cream makers – all coming together to make the humble hot chocolate hotter than it has ever been before.
If you’re looking for a flavour in particular (beet sauce? hot chili?), there’s a full list of the 75 flavours available for 2018 on the event’s website.
Aside from the typical chocolate-themed drinks, there are some unique creations that are begging to be sampled. Some of the more unique highlights include:
“WASCALLY WABBIT”
Carrot cake hot chocolate with Valrhona Dubey 32% blonde chocolate, warm spice and carrot crema. Accompanied by a cream cheese truffle at Bel Cafe
“EL SANTAFEREÑO”
This traditional Colombian hot chocolate (made with Avalon organic milk) honours the heritage of one of Bella Gelateria’s gelato maestros. Served with a pandebono (Colombian cheese bread) at Bella Gelateria.
“AT THE MOVIES”
This one pops out – 42% Ecuadorian, single-origin milk chocolate with popcorn-infused whipped cream, corn nut sprinkles and caramel sauce. Also available at Chez Christophe.
“I CARROT BELIEVE IT’S VEGAN” (vegan)
A rich, vegan hot chocolate with a carrot-y twist. Made with Cacao Barry’s Mexique 66% dark chocolate and coconut milk. Served with a vegan carrot cake at Chocolate Arts.
“HOT CHOCOLATE CHAGA”
A house-made, BC wild chaga mushroom-based hot chocolate. Served with a house mix of “superfoods” at Eternal Abundance Organic Market.
“A NONCONFORMIST’S PLEA FOR AN IMAGINARY SUMMER”
Tomato and raspberry white hot chocolate with rose. Served with a dark chocolate-dipped, sun-dried fig at Koko Monk Chocolates.
“HOT ASS HOT CHOCOLATE”
Parisien dark sipping chocolate made with donkey’s milk. Served with animal crackers at Mink Chocolates.
“IN THE MOOD” (Vegan)
Heirloom Ecuadorian cacao mixed with potent aphrodisiac maca root and cordyceps mushroom – Ceylon cinnamon, organic chili plus romance! Served with a delicious GLOW chocolate at James’ Gelato at Mahoney & Sons. (Only available Feb 1 – 14).
For more flavour selections and locations of the participants, head over to the Vancouver Hot Chocolate Festival website. They will also be posting a walking map of the event, so you can burn calories while drinking delicious hot chocolate creations.
Which flavour are you most excited to try? Let us know in the comment section below!
2018 Vancouver Hot Chocolate Festival Details
Dates: January 20 – February 14, 2018
Locations: Various locations
Website: www.hotchocolatefest.com