|
Viewing 1 - 1 out of 1 Columns.
On Saturday, I arrived at Ashland Springs Hotel for the 4th Annual Chocolate festival with an empty stomach and high expectations. After paying my $20, (good for sunday too) getting attached to my gold wrist strap and my brown paper bag "for Goodies", I was ready.
There was a bottleneck of people at the top of the stairs eyeing the Chocolate Festival tee-shirts, ceramic chocolates that really looked too good to eat, from TileFish Art and other inedible chocolate things, they all looked lovely, but not really what I had come for!
The main "Chocolate Room" was a bustling, sensory explosion of music, people, chocolate and wine, and more people, and a bit more chocolate.
I tried to follow the flow of the crowd, working my way from one table, or exhibition of really beautiful treats. It was a very a wonderful feeling, all these people with a common love, moving along tasting one melting truffle of milk chocolate and rasberry, to brownie shotz, a wickedly rich cube of fudgy brownie, with a full "shot" of something stronger, all held together in a dark chocolate coat.
It seemed such a sophisticated affair with a trio of classical musicians, or a solo guitarist, who not only helped with the flow of people, but kept my son entertained.
I found myself visiting one or two tables more than once. A flourless chocolate cake from Puddin' River enticed me to come back on sunday and buy a whole one!
I fell in love with the caramel sticks from Branson's Chocolates, and had to buy some of those too!
It was not at all neccessary to buy anything, as there were so many samples to try, my friend and I did reach a point of chocolate overload, but that was why is was so worth making the second visit on the sunday, which was slightly quieter, but the same amazing treats were available.
There were quite a few familiar names amongst the chocolate companies, Dagoba, Lillie Belle Farms and Silly Rabbit but I was thrilled to see some really exciting products from names I hadnt seen before.
Willhite Chocolates made exquisite truffles, just melted....
The Chocolate Beagle had the first table as you came through the door, and did seem to keep people lingering there, for quite some time, just popping these elegant bite size truffles into eager mouths only to stand there in amazement at how long the rich round flavour just went on and on.
I have to admit that I didnt spend much time trying to pair the wines with the chocolates, I did sample some of the RoxyAnn Claret, because I could, so you would! The Weisingers dessert red was really really good, but I was on a mission to experience the chocolates, and I think I may have succeeded!!
|
