Art, Wine & Chocolate

We will be having a booth at the upcoming Art, Wine & Chocolate Festival in Suisun City, CA on October 1, 2011. We are planning on sampling one of our wine infused chocolates for the event. This will be our first visit to the Suisun City area. We are looking forward to meeting the area’s residents and making new friends. If you would like to make a suggestion as to the wine used to infuse our chocolates, please feel free to email us at events@montereychocolatecompany.com, or leave a comment here on our blog.

 

See YOU there!

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Los Angeles Chocolate Salon

We are participating in the Los Angeles Chocolate Salon taking place at the Pasadena Convention Center Ballroom on September 25, 2011. This will be our second Chocolate Salon of 2011, with one more on our schedule in San Francisco, CA on November 13, 2011. We learned a great deal at our first Chocolate Salon in Yountville, CA, back in June, and we look forward to the Los Angeles event. We are currently planning on bringing one of our local, fresh berry infused chocolates along with a chili infused chocolate to the event. We will be deciding on a third choice after the beginning of the nut harvest in our area. After speaking with one of our local farmer’s last week, he explained the almonds are just beginning to drop from the trees and still need to dry before we can begin to use them. We are crossing our fingers and hoping the almonds will be ready in time for the Los Angeles event.

 

We hope to see you there!

Ghirardelli Chocolate Festival

We are in the late planning stages for our trip to San Francisco, CA, to participate in the Ghirardelli Chocolate Festival on September 10-11, 2011. This will be one of the largest chocolate festivals we will be participating in this year, based on the 2010 attendance. We will be sampling two of our chili infused chocolates at this year’s event, the mild Chili Chocolate for those a little reserved about initially trying chilies and chocolate together, and our Firecracker Chocolate, for those seeking the heat of the habanero infused into chocolate.