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Here are a couple of hot chocolates for kids or kids at heart! Kafka’s Coffee has two creations for the Greater Vancouver Hot Chocolate Festival and they are both quite fun.

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Another stop of my Hot Chocolate Festival quest this year is Honolulu Coffee. I had a media preview of their two creations at the downtown Nelson location.

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Greater Vancouver Hot Chocolate Festival is back and it’s going to be a month of delicious indulgence of chocolate goodness! This year, 66 vendors have put forth 145 flavours of hot chocolate creations. I have started going around to taste some, how about you?

First up, Motoretta Gelato, part of the Kitchen Table Restaurants, with Salvatore Boccarossa at the helm. You may know Sal from Passione Gelato so you know his flavours are always spot on. They offer two unique pairings of sweet and savory.

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Vancouver Hot Chocolate Festival is back! Given the global COVID-19 pandemic and Public Health Order restrictions in BC, most participating vendors not only offer dine-in hot chocolates, but also to-go options and DIY kits. On the top of my list to try was Mon Paris Patisserie because both flavours on the menu sound so good!

On an almost snow day this weekend, we went to Mon Paris for a taste. I was hoping to sit inside the patisserie actually, but both tables were occupied so we could only take them to-go and enjoy them in our car ride.

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Another hot chocolate stop I’ve made was Chez Christophe in Burnaby. I remember meeting Christophe at a work conference years ago when he was doing cooking demonstration. That was before he opened his shop in Burnaby. Since then, I’ve been there a few times for pastries, but this was my first time trying their hot chocolate fest creations.

Both of Chez Christophe’s creations are inspired by popular fantasy stories. First, the Ruby Slippers was true to its name, donning a pretty hue of pink thanks to the use of ruby chocolate. I could taste the fruity, acidic note in ruby, combined with the fragrant, floral note of rose water. The two notes actually complemented each other very well. The ruby covered macadamia nuts were a nice combo of sweet and salty.

The Golden Genie was a tumeric white hot chocolate with turmeric, served with a macaron with caramel cardamom ganache.

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