at The SF Chocolate Salon on March 24th:

  • Socola Chocolatier – Vegan Kheer Truffles – Made with dark chocolate, coconut milk, cardamom, almond, pistachio, raisins and rose water.
  • Almanac Beer – “Biere de Chocolat” – Made in conjunction with Dandelion Chocolate.
  • Wilson Creek Winery – Almond Champagne
  • FGR – New Hazelnut Dragee – Italian hazelnuts caramelized with milk chocolate made of a mix of Domori white chocolate and Nocciola Tonda Gentile Delle Langhe
  • The Bread Project – Tcho Chocolate Babka – A modern twist on this time tested Eastern European cult favorite by adding in candied orange zest, shrunk the babka, placed it lovingly in a tulip cup and voila, “the baby babka” was born.
  • Nosh This – Honey-Walnut Fleur de Sel Caramel – Enrobed in 72% chocolate and made with Bay Area Bee Company honey and organic walnuts
  • Marco Paolo Chocolates – Coconut Nectar Brittle Bark – Luscious brittle made with coconut nectar, coconut cream, and shredded coconut covered in dark chocolate topped with coconut shavings
  • Neo Cocoa – Marshmallow “Peeps” Truffle – A layer of handmade vanilla marshmallow sandwiched between chocolate ganache cut into bit-sized morsels and enrobed in dark cocoa powder
  • Casa De Chocolates – Mole Bar – A family recipe blend of 11 spices and chiles, roasted in Berkeley and sprinkled over 61% dark chocolate.
  • Wine Market – All wines poured during the day are also available for purchase by the bottle to take home from the Salon. 

7th Annual San Francisco
March 24, 2013
10am – 6pm
Fort Mason Center, Festival Pavilion
1 Fort Mason
San Francisco, CA 94123

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