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24 November 2017

I’ve finally been let in on a secret.

That of an annual congregation of global craft chocolate makers and lovers, in a covert chocolate destination. Think chocolates to your heart’s content in a wet and rainy backdrop, in a city nicknamed “The Emerald City” (though I’ve been assured the sun does come out occasionally).

To state that the Northwest Chocolate Festival in Seattle is JUST another chocolate festival is a gross understatement. It’s so much more. A showcase of craft chocolates, educational event centred around cacao, chocolates and influencers in the industry, celebration of award winning chocolates and their makers, trade show of chocolate making equipment, and, most importantly, a forum where chocolate lovers can unite in their appreciation of a shared passion.

What did I learn? Which chocolate experiences left me wanting more? Read on to discover my top takeaways from the 2017 Northwest Chocolate Festival.

Latest Chocolate Trends

  • Sustainability and Socialpreneurship: It’s heartening to see the major shift towards sustainable and ethically sourced cacao, and social consciousness in the entire value chain, from the cultivation, sourcing and supply of origin cacao to the crafting, supply and retail of chocolate end products.
  • Dark Milk Chocolate: Dark milk chocolate has earned its status as a full fledge chocolate variety, wedged between dark and milk chocolate. In my opinion, it’s chocolate pitched at consumers who enjoy the sophistication of dark chocolate, combined with the more mainstream/ familiar flavours of milk chocolate.
  • Cow’s Milk Substitutes: I’m seeing the more prevalent use of coconut milk and goat’s milk in milk and dark milk chocolate offerings. It’s a positive move by chocolate makers and the industry in general, to cater for different dietary needs including vegans and the lactose intolerant. But I suspect there’s also the element of jumping on the “healthy” bandwagon, thereby targeting consumers who believe in the perceived greater health benefits of coconut and goat’s milk over cow’s milk.
  • Inventive Inclusion Bars: Almost every chocolate maker featured one if not more inclusion bars at the Festival. These serve as perfect canvasses for chocolate makers to unleash their creativity and challenge conventional boundaries, in turn providing consumers with novel sensory experiences.
  • Barrel Aged Chocolate: In the spirit of recycling, used oak bourbon, whiskey and wine barrels have found a new purpose – as vessels to age and uniquely flavour cocoa beans and nibs. The end product is chocolate with distinct oak-like flavours and a splash of bourbon, whiskey or wine, if you’re lucky.

Top Chocolate Honours
I tasted copious (and I mean copious, to the point of surrender) amounts of chocolates on both days of the festival. Here’s my very own honours list, purely personal and in no particular order:

Also a honorable mention to Good King’s Gourmet Snacking Cacao Whole Bean. These are truly amazing Kim!

Which were your favourites from the Northwest Chocolate Festival?

The Verdict
I’m blown away by the Northwest Chocolate Festival experience.  From the depth and breath of craft chocolates showcased to the many opportunities to rub shoulders with industry influencers including passionate cacao growers, chocolate makers and chocolate bloggers the world over. The sense of kinship, community and collaboration amongst all players in the chocolate value chain makes this event uniquely special.

Chocolate Lovers Unite, true to the Festival’s tagline!