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A Week for Chocolate Lovers: Chocolate and I New York » the strong buzz, by andrea strong
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the buzz

“A Week for Chocolate Lovers: Chocolate and I New York”

Artisan chocolate tastings and pairings meet art and conversation at this second annual festival of chocolate—Chocolate and I—starting today, February 8th.

You'll find some of the city's premier chocolatiers conducting tastings, discussions with experts in sustainable food production and seasonality, even a tango class and a singles-only fondue party. The festival's West Chelsea space is complete with art on exhibit and a chocolounge where you can warm up from the cold with a nice hot cup of...you guessed it, chocolate.  Most individual events are ticketed, and advanced tickets are available at a discount.  Visit http://chocolateandi-newyork.com/events/ for the full schedule and ticket information.  Here's a preview of the week's lineup:

  • February 8: Pairing of Roni-Sue's Chocolates with Saxelby Cheesemonger's cheese; pairing of Bond Street Chocolates and Sakaya sake; pairing of La Maison du Chocolate with teas from La Maison de 3 Thes; plus discussion with the Rainforest Alliance
  • February 9: Chocolate making with Bespoke Chocolates; pairing of fair trade Kallari chocolate with Yerba Mate; plus discussion with Slow Food New York City
  • February 10: Tasting of Madacasse chocolate from Madasgar, Fine & Raw, and Mariebelle
  • February 11:   Tasting of freshly-infused Joy's Truffles; chocolate tasting menu with olive oil, cheese and honey and pollination discussion with Bees without Borders; plus Food for Art, Art for Thought discussion and art opening
  • February 12: Tasting with Michel Cluziel; tasting with WD-50 pastry chef and FCI food scientist; tasting of Ecuadorian chocolate; plus discussion with the New Farmer Development Project  
  • February 13: Chocolate for Tinies kids workshop; cheese and fondue singles-only dinner party
  • February 14: Tango class; Eat, Love, Play Valentine's Day dinner                                                                       —Deena Goldman

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