A Night with Theo Chocolate

Artisan chocolate meets wine, beer, cocktails and canapes


Mark your calendars: Friday, November 20th will be the chocolate event of the year. Joe Whinney, CEO and founder of Theo Chocolate, will make a rare appearance in Vancouver for this special event.

Theo Chocolate is a fair-trade, certified organic bean-to-bar chocolate producer in Seattle. They were one of the first to create organic chocolate that didn’t taste like dirt. In fact, it tasted amazing. The company’s values, philosophy and transparency is matched only by the passion of the people who work there.

The night will feature Theo Chocolate in some surprising ways: as savoury canapes, in cocktails, and paired with artisan wine and beer. Joe Whinney will talk about the company that he founded, and entertain us with stories about the trials and tribulations of being an artisan chocolate maker.

This unique event will feature canapes from the Refinery, the mixology stylings of Lauren Mote, fine wines selected from the Farmstead Wines collection, and the opportunity to taste some amazing chocolate. And that’s not all. There’s more stuff coming down the pipe, so stay tuned.

Date: Friday, November 20th, 2009
Time: 5:30 p.m. – 7:30 p.m.
Location: The Refinery, 1115 Granville Street, Vancouver
Tickets: $50.00 $40.00 | Buy tickets

UPDATE, November 5, 2009:

We’ll be featuring two single-origin dark chocolates. One’s from Madagascar, the other from Ghana. We’ll also try the fig, fennel and almond bar from the 3400 Phinney line.

I’m not usually a fan of milk chocolate, but I’m not one to argue with the London Academy of Chocolate. In 2009, they awarded the Theo Jane Goodall milk chocolate bar with a silver medal for best milk chocolate bar. Not only is the chocolate good, the company was just awarded the Jane Goodall Institute award for Excellence in Corporate Responsibility.

Wine-wise, we’ll be tasting two gems from the Farmstead Wines collection: the Agricola Marrone Arnies 2007, and the Claus Preisinger Basic. We’ve got some tricks up our sleeves for more pairings, so stay tuned.

Throughout the night, we’ll hear stories about each product: where it comes from, who produced it, and the craft that went into it.

What are you waiting for? Buy tickets here. Tickets are only $50, but the actual value of the experience is well over $75.

This event is proudly sponsored by Sheraton Wall Centre, Foodists, and Industrial Brand, with a fabulous door prize donated by Xoxolat.

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, Events and classesTags, , , , 1 Comment

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