Chocoholics, get ready to indulge.
The Vancouver pastry shop that sparked the city’s macaron craze is set to launch Vancouver’s inaugural Chocolate Week. From Oct. 22-28, Thierry – the high-end patisserie on Alberni Street – is hosting a series of events on the art, science and passion of chocolate.
Activities range from exotic chocolate samplings to champagne-paired chocolate tasting flights and new product launchings. The common denominator, of course, is premium, handcrafted chocolate, much of it prepared on site in Thierry’s climate-controlled chocolaterie kitchen.
Here’s a preview of what’s on tap each day of Chocolate Week.
- Monday: Tahitian Vanilla Chocolate. Vanilla is one of the world’s most sought-after spices and the creme de la creme is Tahitian Vanilla. Be there Monday as Thierry launches its new line of Tahitian Vanilla Chocolate.
- Tuesday: Chocolate and Bubbles. This evening event brings together Thierry’s chocolate creations with sparkling and red wines. Chef himself will be on hand to reveal his chocolate secrets and the fine art of wine-chocolate pairing. $48
- Wednesday: 80% Chocolates. True chocolate connoisseurs know that the higher the cocoa percentage, the more exquisite the chocolate. On Wednesday, Thierry unveils new extra-dark, 80-percent chocolate additions to its menu. For comparison, the chocolate in candy bars contains as little as 10 percent cocoa.
- Thursday: Chocolate-Dipped Macarons. French chocolatier Michel Cluizel produces some of the world’s most coveted chocolate from his Normandy headquarters. Combine that with Thierry’s world-famous macarons – melt-in-your-mouth meringue cookies stuffed with ganache or buttercream – and you’ve got a recipe for one decadent delight.
- Friday: Maranon Chocolate Sampling. Stop by Thierry from 5 p.m.-7 p.m. to experience the world’s “rarest chocolate.” Derived from indigenous Peruvian cocoa trees – which were thought to be extinct for more than a century and were rediscovered only in 2007 – Maranon chocolate is remarkable for its lack of bitterness.
- Saturday: Gianduja Liquid Chocolate. This European style made from chocolate and almond or hazelnut paste is nearly liquid at room temperature. It traces its origins to Turin, Italy, where it was invented during Napoleon’s regency (1796-1814).
- Sunday: Dark Chocolate Mendiant. A mendiant is a French confection consisting of a chocolate disk topped with nuts and dried fruit that represent the four mendicant (monastic) orders of the Dominicans, Augustinians, Franciscans and Carmelites. But you don’t need to be a historian to know how delicious a dark chocolate version should be.