The fourth annual Los Angeles Chocolate Salon was held yesterday at the Pasadena convention center from 11 to 5. For a 25$ ticket one could enter into a world of long lines for samples of about 20 different mostly local, chocolate and confectionery companies. Attending for the third year in a row I originally contemplated not even going but thought- “What type of connoisseur would I be if I didn’t?” Sometimes its just hard to witness hundreds of hands grabbing and consuming so unthoughtfully some of the most artistic and best tasting chocolate in the world. Do they even know how much work goes into? How much love? Do they even care?
Surprisingly, there were no signs around the convention center pointing people to the Salon but tons for the bridal expo going on at the same time, it seems to me they could have lured some brides into the salon, if they even knew it was there! I did take note of how many Chocolatiers participating that like me, do not have a shop but sell primarily on line. I wonder, from a business standpoint how many sales actually take place during this event and how many future customers they gain. Maybe someone can fill me in? It looks like to me, that everyone pays to get in and expects that its a free for all! I mean I understand wanting to get my 25$ worth, but I feel like the company that is putting on the event should get more involved in making people feel like their getting their money’s worth, not the companies that pay for booth space. Also, who want’s to pay 25$ to gorge themselves for nothing more than a tummy ache? I want more demos, more speakers and maybe a raffle.
They did step it up a notch last year by adding cupcakes, chocolate martinis and even a few chocolate sculptures that we got to vote on. Unfortunately all of which did not return. I was pleased to see the addition of author Carole Bloom, writer of over 10 books on chocolate and baking including Chocolate Lovers Cookbook for Dummies. What I enjoyed most about this event was being able to meet and personally talk with the chocolate makers themselves, who were all very friendly and willing to share sources and information. Although it seems there were less participants in 2010 than previous years, the cream of the crop were in attendance.
I always enjoy talking with chocolatier Tonet Tibay from Marti Chocolatt who’s Filipino background shines through in her unique flavor combination’s. Tonet clearly has a true passion for chocolate and went the extra mile giving me a special taste of a black sesame ganache covered in white chocolate, Superb! Her ganache is by far, the creamiest I have ever tasted and Marti Chocolatt easily had the best chocolates at the show this year. Marti’s booth is always a hit with samples galore and I loved the addition of the flower arrangement, nice touch!
The real reason I attended this show was to purchase chocolate bars from Amano at a discount rate and with out shipping! Amano is my favorite bean to bar manufacturer and in my opinion, the best in the world. Their factory is located in Utah right here in the good ole’ USofA! I purchased 5 different single origin chocolate bars all 70%dark chocolate and a box of their truffles, which I hope to review further later in the week. I even got some tips and advice on traveling to Venezuela from Art Pollard, head chocolate maker. Amano always takes home awards at the LA salon and in Seattle and San Francisco as well. Check out the line at their booth!
The only other thing I brought home was this Pomegranate Caramel bar; $4 from Ococoa. This I was instantly drawn to because I have been wanting to make a dipped bar covered with a transfer sheet. This particular bar is molded with the design on what would be the bottom, a very clever idea with a stunning design!
Other companies worth mentioning are R&R Chocolate Palace out of Valley Village for their smooth single origin chocolate truffles. I am also always drawn to the cleaver packaging of Amella’s cocoa butter caramels. Moonstruck Chocolate was also their sampling their all new Single Origin Chocolate Bars, too bad they weren’t selling any but I may purchase a some online to review later. Two out of three are made with Venezuelan beans, which I’m a sucker for. These limited addition bars come in stunning bright colored packages. Until next year!
just was catching up on your chocolate blog, I really find it all interesting. Also when reading about your interest in Venezuelan chocolate I was reminded of my brother and sister-in-law who visited her brother who was a missionary in Venezula a couple of years ago. If you ever decide to visit there let me know and I can get tips from them. One thing I remember from their trip was that my brother had to keep a close eye on his wife being she is tall, blonde hair, and blue eyes. Let’s just say the men there really like blondes.