Cheers to Chocolate!

May 20th, 2010

So excited to share some details about one of many types of fun parties we could throw for you and your friends! We recently teamed up with Kakao Chocolate (we highly recommend them, by the way!) to throw an amazing chocolate tasting party. We brought in a delicious spread of appetizers such as cheeses, artichoke hearts, olives, french bread with olive oil and parmesan, veggies, & fruit (as a side note, we made sure to accommodate the guest who couldn’t have gluten – the bread was literally the only thing he couldn’t have, and it was kept totally separate from everything else, so just let us know if you need to consider special diets of any kind for yours, and we’re happy to help!). (see pic below)

We selected 8 of Kakao’s all-natural and all-fabulous chocolates to taste, and paired various wines & coffee/chocolate liqueurs to complement the chocolates in various ways.

The all-star line-up included:
Ginger Bark
Caramels with Sea Salt
Chile-Vanilla Truffles
Turkish Coffee with Cardamom
Chai Tea with Cinnamon Truffle
Lavendar-Vanilla Truffle
Extra Dark Chocolate Truffle with Sea Salt
Mint with Candied Lemon Peel

We used deep red, chocolate brown, and splashes of yellow for the color palette to keep an organic but spring-like feel. On the cocktail tables we used tiny bud vases with just a few yellow billy button flowers.(see pic below) On the large tables we had some small bubble bowls with a single floating spider mum, and larger bud vases bringing together both the whimsy of the billy buttons and drama of the spider mums. (see pic below) All of these arrangements incorporated coffee beans at the base. Also mixed on the larger tables were small bubble vases filled with wine corks and votive candles. We continued the wine element by also using the wine corks to hold our custom labels for each platter of chocolate. (see pic below)

It was an overwhelming success, as you could tell by overhearing everyone trying to nail down the exact order of their favorites at the end of the night. Many thanks to Brian Pelletier of Kakao, and cheers to chocolate!