Top Picks: Northwest Chocolate Festival 2023

In 2022 we covered 9 new exhibitor producers from the Northwest Chocolate Festival which took place in November after a break due to the pandemic. In 2023 the Northwest Chocolate Festival took place the weekend of October 7&8 in a new venue in Bellevue’s Meydenbauer Center -or “the other side of the Lake” as the locals say. More than 100 exhibitors and educators came together for this chocolatey celebration that attracted several thousand visitors, both Seattleites and out-of-towners. A wide selection of chocolates, including single-origin and bean-to-bar varieties, as well as truffles, bonbons, and other delicious inclusions, catered to both chocolate connoisseurs and enthusiasts alike.

Many American chocolate makers had a stand at the NW Chocolate Festival this year including Dandelion Chocolate, Dick Taylor Craft Chocolate, Fran’s Chocolates, Manoa Chocolate Hawaii and Guittard amongst others. There was also a good representation of chocolate makers from around the world, from Japan to Dominican Republic and from Brazil to Peru.

Madagascar

Menakao

The only representative from Madagascar, Menakao, claims to “transform Grand Cru beans of pure Madagascar origin into 100% Malagasy chocolate bars”. Their bars are made from exceptional cocoa, ranked among the best in the world and labeled “Fine Cocoa” by the International Cocoa Organization (ICCO) since 2016. These include the bold Pure Dark Single Origin 100%, 63% Dark, with Orange Peel and Cranberries, a 63% Dark with Cashew Nuts & Fleur de Sel Marin. There is also a Milk Chocolate 45% with Madagascar Manilla and Coconut Milk.

Their chocolate bars are also noteworthy due to the outstanding packaging that pays tribute to the different ethnic groups that represent the Malagasy people, little known in the US. These magnificent portraits are painted by the late artist A. Ramiandrasoa, all wearing their headdresses and traditional clothes. The founder of Menakao started his business in the early 19th century as a postcard salesman.

Canada

Renown chocolate brands Qantu and Soma, are making their bean-to-bar winning chocolate bars in Canada.

Qantu

Qantu, based in Montreal, featured their Organic Dark Chocolate with Oats, the Dstaark Chocolate with Maple and Fleur de Sel, and their Freestyle Chocolate bar. Their minimalistic packaging pairs well with bold tastes and high-quality chocolate. Read more about Qantu.

Soma Chocolate

Adored by chocolate afficionados, Soma makes a variety of bean-to-bar chocolate including their single origins Porcelana Venezuela 70%, Bejofo, Madagascar 70%, and the Tien Giang Vietnam 70%; there is a the Arcana Porcelana Blend, 100%; Milk Bars like the Creole Gardens Milk Haiti 55%, and the mini Milk Bar Cherries. In addition to their craft chocolate bars, Soma makes truffles, toffees, spreads, gelato, and cookies. If you are in Toronto, visit their iconic location to try their Mocha drink. Pure pleasure!

Venezuela

Azu Pasteleria

Azu Pasteleria says that their Origen Hacienda la Sabaneta 80% is the most popular in Venezuela. They use criello beans and this was their first trip to the USA at the NW Festival. And they are lucky, as Azu was the Dark Chocolate winner at the festival with their Chuao 70%.

Cacao De Origen

Led by María Fernanda Di Giacobbe, Chef, chocolatier, and Venezuelan cacao ambassador, this bean-to-bar chocolate maker is making waves with their branding, exceptionally well-made chocolate and outstanding packaging made from local artists. María Fernanda who has been promoting quality cacao, works together with world known chocolate expert Chloé Doutre-Roussel. Their selection for the festival includes bars from four regions: Aragua: Choroní 74%, Joan of God 77%, Santa Cruz 75%; Monagas: Caripito 70%; Bolívar: Pargüaza 79%; and from La Guaira: La Guachafita Caruao 70%.

20/20 Chocolate

20/20 Chocolate uses three different clones to make chocolate, but their most popular is the Yaracuy Estate. The fine quality cacao beans produce their best seller Yaracuy 74% Dark Chocolate Bar; the Piaroa 72% Dark Organic Chocolate Bar with cocoa beans from the Venezuelan Amazon; and the Green Mango and Salt Trincheras 71% Dark Chocolate Bar. The White Chocolate Blanco with Beet and Lime is a popular inclusion. The brand captivates its fans with colorful whimsical images on the pack. I will tell you a well-known secret: they were designed by the founder’s mother who is an artist!

Japan

Green Bean to Bar Chocolate

Green Bean to Bar Chocolate is one of the regulars during the festival and returns every year. Beautifully packaged and nicely organized, the single origin Green Yuzu 70% Venezuela is a must try blending nicely the citrusy flavors with the strong cacao. Single origin 70% Uganda Dark was very popular as well.

China and USA

Kessho Craft Chocolate

Liang Wang, Kessho’s founder, is chocolate maker based in Austin, Texas, originally from Shanghai who studied pastry making in Tokyo. Kessho means crystal in Japanese, a name that pays tribute to the crystalline structure of the chocolate, says Wang. Influenced by her baking past, Wang wanted to make each bar different by introducing sweet flavors from favorite Asian candies without compromising quality. Favorites at the festival and in the USA are:

Mulled Wine Dairy Free Dark Chocolate with Wine-Infused Nibs; Black Sesame, Nuts, Cream & Sea Salt; Boba Tea 40% Cacao, Caramel and Chocolate Fudge, and the Yuzu 65% Tanzania Cacao Dark Milk. If you visit them in Austin, they now have a truck and serve ice cream with similar flavors!

Brazil

Ana Bandeira Chocolates

Ana Bandeira features their Single Origin 70% Dark Chocolates and White Chocolate Bars with White Nibs. Their White Caffe Latte Bar won the Gold award at the festival for the best inclusion, and also the visitors’ hearts.

Mission Chocolate

The company was started and is run by Arcelia Gallardo, who first trained at Dandelion Chocolate, where its founder initially embraced the daring philosophy of crafting milk-free chocolate (Dandelion still refuses to add milk to their bars). However, when Gallardo later transitioned back to milk-infused varieties, she found a wave of creative inspiration. This led to the “reproduction” of traditional Brazilian confections and sweet treats, such as the Romeo and Juliet White Chocolate bar, a clever interpretation of the popular cheese and guava pairing loved by Brazilians. Overcoming challenges and some epic failures, Gallardo introduced other one-of-a-kind bars, including the Arroz Dolce, a White Chocolate blend with Crunchy Rice and Cinnamon, and the Pao De Mel, a Milk Chocolate infused with a rich blend of Spices and Honey.

Baianí Chocolates

This tree-to-bar Brazilian chocolate maker is a multiple award winner: from Academy of Chocolate awards in London to the International Chocolate Awards Americas. Baianí’s chocolate originates from their specialty, high quality cacao cultivated at Vale Potumuju, in Bahia, that ensures a minimum of 65% positive flavor results in chocolate bars. The 70% Brazilian Coffee Dark Chocolate Bar was excellent!