I think I’ve mentioned before that I’m a culinary tourist. I know most people head to new places with lists of museums, sights, or shopping districts. I prefer to arm myself with lists of restaurants, bakeries and chocolate shops.

Well, when I was in Seattle last month, I headed straight for Chocolopolis. And let me tell you, I was not disappointed. Not only did I get to speak to the lovely Lauren Adler, but she told me about the artisan chocolate makers that she gets to work with. The store is stocked with artisan chocolate bars that I’ve never even heard of, much less tasted. And the confectionary case is stocked with a rotating selection of offerings from top-notch chocolatiers. When I was there, they had Theo Chocolates, Norman Love Confections, and Christopher Elbow Chocolates.

Christopher Elbow was in the store the previous day, doing a tasting and demonstration. I missed him by 18 hours.

I drowned my sorrows in a mug of warm drinking chocolate, served with a homemade vanilla-strawberry marshmallow. A double-layered marshmallow that tasted like fragrant vanilla and juicy strawberry, dunked in thick, luxurious drinking chocolate: it was like a warm, adult version of neopolitan ice cream, eaten straight from the bucket.

And then I carted home a bag stuffed to the brim with artisan chocolate bars.

1527 Queen Anne Ave. N.
Seattle, WA 98109
(206) 282-0776

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, TravelTags, , , , , , , , 7 Comments

7 thoughts on “Chocolopolis”

  1. Ah, I missed Chocolopolis in my wanderings around Seattle – any excuse to go back, eh? 🙂

    Meanwhile, I got some lovely chocolate from Artisan du Chocolat the other day – they’re London-based ( but had a stand at a food festival here in Dublin this weekend. Some interesting flavours going on.

  2. Hmm, thought I commented on this already (only to say that I missed Chocolopolis on my jaunt around Seattle, so clearly I will have to do a return visit!). Also, have you come across Artisan du Chocolat? London-based. They have some interesting flavours which I got to sample this weekend.

  3. mdrex: Chocolopolis is well worth the visit.

    Daily Spud: I think you should visit Chocolopolis and then swing up to Vancouver for a chocolate tour. I will definitely check out Artisan du Chocolat – thanks for the tip!

  4. Daily Spud – I found your first comment in my spam folder! Must have been the link. Akismet thought you were trying to sell me pharmaceuticals or something…

  5. Wow, I’ve got to get to this shop! It’s only 15 minutes from my house. How did I not know about it? Thanks for the heads up.

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