Chocolate Pairing: Craft chocolate goes with… everything!

There are a lot of popular guidelines out there when it comes to chocolate pairing…

The food-loving folks at Patric Chocolate want you to remember that the best chocolate pairing is the one that you like.  And thankfully for you, Patric Chocolate pairs well with just about anything (not to mention being great on its own)!

In the same way that we try numerous flavor combinations to create the highest possible quality of the special release and permanent bars in our lineup, the same idea goes for pairing our bars with food and drink items that you like. Try the Mint Crunch bar over ice cream or the Signature 70% Blend bar with a savory hard cheese like Parmesan or other aged cheeses like Asiago, Gouda, or Comté.

And let us not forget the longstanding, delicious culinary match of dark chocolate and wine. Try our 75% Madagascar Dark bar with a bold, dry red wine, such as a Cabernet or Merlot. Sip a sweet dessert wine with our Dark Milk bar or try a Port with the 67% Madagascar bar. Try your own combinations with other types of wine (or whisky!), such as sparkling Prosecca, with your favorite Patric bar for an outstanding chocolate pairing.

Get creative when pairing our chocolate with other food items. This Huffington Post article shares a variety of sweet and savory foods that pair well with dark chocolate, such as hot peppers, sweet caramel or high-quality bacon. Try some of your own combinations at home, and let us know what you think!

If trying to figure out chocolate pairings with other foods is a little overwhelming, don’t sweat it. Our wide range of dark chocolate bars are perfectly balanced to create a stellar solo snack.

An incredible amount of care is put into making Patric Chocolate by our four hardworking team members, who have such a passion for what they do.  Often you’ll find that this is the case with other craft-creators as well.  So, be sure to ask at your local fine-foods stores for products made by small companies for which quality is their raison d’être.  That way you can be sure that your chocolate pair will truly be beyond compare.


See you in the chocolate aisle!

Alan “Patric” McClure

Single-Malt Scotch Whisky: The Fine Chocolate of the Beverage World

Since I have been scarcely old enough to consume alcoholic beverages, I have had an interest in Scotch Whisky. At the age of 21 as I tried to figure out what in the “spirits” category appealed to me, I kept feeling drawn, again and again, to Scotch. At first I just ordered whatever was affordable, but gradually I became more interested in pricier blends, and upon arriving in Columbia, MO to finish my B.A., I was introduced to the multifaceted world of single malts. I’ve never looked back. Now I have enough familiarity with the whisky-making process, various distilleries, and their geographical locations and styles, that I don’t feel completely lost, but at the same time, I realize that there is a great deal left for me to learn, and so I persevere–let me tell you, it’s a tough life. 😉

Read more

New York City Patric Chocolate Events in March

I will be in New York City on the 30th of March for two chocolate-related events. First, I will be speaking at 5 pm, at one of chocolate expert Clay Gordon’s Meet-Ups. The talk will cover both fine chocolate in general and Patric Chocolate’s processes in particular, and of course we will be tasting both the 67% and 70% bars. This event will be limited to 30 people due to room-size limitations, so please don’t wait too long before registering for the event or it may be full. More information can be found HERE.

If two chocolate events in one day doesn’t phase you, then plan on making it to The Chocolate Collection: An Evening of Tasting at 7:30 pm, led by culinary historian Alexandra Leaf, chocolate expert Clay Gordon, and wine expert Costas Mouzouras of Gotham Wines, wherein Patric Chocolate will be tasted, discussed, and paired with various fine wines. I will be on hand in order to field any questions related specifically to the manufacture of the chocolate.

I hope to see many of you at both events!


Alan McClure

Slow Food St. Louis: Chocolate and Beer; What More Could You Ask For?

(Above: Speaking to STL Slow Food at the Schlafly Tap Room)

Due to Valentine’s craziness I am a week behind on reporting about the event, but it was so much fun that I’m going to belatedly share anyway.

The chocolate talk and tasting seminar was held at the Schlafly Tap Room in conjunction with the St. Louis convivium of Slow Food, and upon arriving, we–my wife and I–got a warm welcome from the Tap Room’s head brewer Stephen Hale. Stephen showed us around the brewery as we got to talking about the combination of beer and chocolate and the difficulties involved in creating a chocolate-flavored beer, including issues such as iron content of chocolate–it’s high–which could dissolve into the beer, oxidize, and create a hazy appearance–an unwelcome occurrence in most beers. After talking beer, we got set up for talking chocolate.

Following a brief Slow Food meeting things really got moving as a long and interesting discussion commenced, with participants asking countless perceptive and intriguing questions from the role that terroir plays in cacao flavor, even including natural yeast strains that could impact fermentation, to the various processes employed in small-scale or “micro” chocolate manufacture. After the discussion, we continued with the education by tasting the two currently available Patric Chocolate offerings as we talked about what tastes and aromas set them apart despite their shared origin–Madagascar. As usual, it was a true joy to see the expressions on people’s faces as they searched for and identified various flavor notes and, often, realized that they had never tasted them in chocolate before.

If you would like to read more about the night and the reactions of some of the attendees, it has also been written about on the St. Louis Slow Food site, and a blog called the Cupcake Project.

Also, since–due to a recent article in the St. Louis Post Dispatch–many of you who are reading this blog are located in and around St. Louis, let me urge you to seek out Slow Food St. Louis if you are a lover of fine food. If you would classify yourself as gourmet, gourmand, or foodie, and you want to meet and talk with like-minded people who are making a difference in St. Louis food–and beverage–culture, then please contact them! It really will be worth your time.

(above: Trying to pluck a cacao pod off a photo of a tree
through sheer force of will–it didn’t work)

I’d like to thank all STL Slow Food members, Sara Hale for organizing things, Rebecca Marsh for her input, and the aforementioned Stephen and Sara Hale for their incredible hospitality!

Patric Chocolate’s Saturday in KC:

Yesterday I spent a beautiful, chocolate-filled day in Kansas City. I had the fortune to be invited by Jasper Mirabile for his Valentine’s Day radio show Live! from Jasper’s Kitchen on 710 AM. We talked a bit about micro-batch fine chocolate, the processes employed here at Patric Chocolate, and what makes them different from those of mass-market chocolate. It was really a great time, and after the show I was lucky enough to have a group of about 75 fine chocolate loving Kansas City residents give me their undivided attention back at Mirabile’s KC restaurant–called Jasper’s–for a fine chocolate talk and tasting seminar that expanded upon many of the themes from the radio show.

Though I was expected to talk for about 45 minutes, I, due to my notorious wordiness when it comes to chocolate, was unable to keep it to under about an hour and a half. To my delight, however, everyone was not only patient but filled with a multitude of incredibly perceptive questions that really helped to drive the point home about the differences between fine chocolate and what one may find in the supermarket aisles.

And the chocolate tasting that came at the end of the talk truly seemed to be an eye opening experience for many people, which made me happy to no end. We all sampled Patric Chocolate’s micro-batch 70% and 67% Madagascar bars and two supermarket bars. It was a joy to watch everyone’s faces as they tasted flavors in the Madagascar bars that they had never experienced before, but also as they realized how little flavor of the cacao is actually present in common chocolate. One attendee, upon tasting the difference between the four bars, proclaimed that one of the common market brands didn’t even taste like chocolate! Imagine that: chocolate that doesn’t even taste like chocolate; Quelle horreur, the French would say!

Anyway, I had such a great time and got to meet so many warm and enthusiastic chocolate lovers that I would gladly return to KC–and Jasper’s whose Italian cuisine is good enough to make a grown man cry–anytime!
(above: One section of the KC chocolate talk crowd)

Comments from attendees of the Patric Chocolate, Jasper’s-hosted chocolate seminar are welcome!

A Patric Chocolate Review: Chocolate Bytes

Well, I haven’t been sharing all the reviews of the micro-batch 70% Madagascar bar with you as they come in, as I am trying to keep the blog content-rich in order to avoid turning it into a big online billboard for Patric Chocolate. However, it’s nice to share a review every now and then. Here is the latest review at Chocolate Bytes:

Very Best,

Alan McClure
Patric Chocolate

10 Steps to Chocolate Bliss:

Recently we published a “brief guide,” which was a rather in-depth post here on the Patric Chocolate blog about chocolate appreciation in relation to how our sensory organs function. Though we feel strongly that it is important to learn as much about this topic as possible in order to get the most out of each square of chocolate, some people have noted that when first exposing others to the idea of fine chocolate and chocolate tasting as an activity that is on par with wine tasting, it is useful to have a much slimmer collection of “how to” instructions. This being the case, we have created a greatly abridged list of only 10 steps. If you have the time, please take a look at the longer post to which we link above, but if not, or if you are interested in exposing others to chocolate tasting for the first time, then the list below might suit your needs!

1) Chocolate is best tasted with a clean palate, so refrain from consuming other foods or beverages for at least a few hours prior to the tasting.

2) Be sure to cleanse the palate in between types of chocolate with room temperature water and a mild food such as salt-free “saltines.”

3) Open the bar and look at the finish. It should be glossy, and without streaks, blotches, or grainy areas.

4) Smell the chocolate. It should smell fresh and full of a variety of aromas; Some that you might notice are: cocoa, roasted nuts, fruits, coffee, vegetal-like aromas, or even earth, leather, or tobacco.

5) Break off a square and pay attention to the sound. It should “snap” cleanly rather than being mushy, or shattering into many different pieces. This means that the chocolate is fresh, properly crystallized (tempered), and doesn’t contain non-cocoa butter fats, which are undesirable.

6) Place the square in your mouth, break it apart a bit, and then let it dissolve. Be sure to move the chocolate around to all parts of your tongue, and continue to breathe in, especially bringing air in through your mouth in order to continue to sense aromas that are being released from the melting chocolate.

7) As you continue to taste and smell the chocolate, pay attention to the previously-noticed aromas, any new aromas, and to the balance of taste in relation to the sweetness, bitterness, and acidity of the chocolate. Additionally, pay attention to astringency, which is a dry/puckery feeling due to tannins reacting with protein on the tongue and in the saliva. Chocolate will always have a bit of astringency, but it should never be unpleasant.

8) Regarding texture, the chocolate should be smooth and should readily melt in a pleasurable way. It should not be grainy, gummy, waxy, or otherwise unpleasant.

9) Finally, pay attention to the fact that each chocolate has different flavors at the beginning, middle, and end, and that some chocolates leave a very nice aftertaste, while others leave virtually no aftertaste, or perhaps a bitter or otherwise unpleasant one.

10) Bring all of the previous steps together and use them to figure out what you think about a given chocolate. It might even be love at first bite.

Chocolate Tasting and Appreciation: A Brief Guide

The point of tasting chocolate as an organized practice is to learn more about a specific chocolate, but also chocolate in general, and how our senses interact with it so that we are better prepared to appreciate the next bar to an even higher degree. Each time we taste chocolate is, therefore, a learning experience. Of interest here is the fact that though each person will perceive the flavor of a particular chocolate somewhat differently, preferences aside, we are still all members of the same species, and that being the case, we sense the flavor and texture of chocolate in similar ways. So, in our quest to better appreciate chocolate, it is also useful to better understand our own body’s sensory reactions to this fine food. The chocolate tasting guide below will, by talking about the qualities of chocolate, delve into the parts of the human sensory realm which are relevant in terms of better understanding chocolate. If this sounds too complicated, just remember that in the end, it is all about flavor and enjoyment of the chocolate in question.

We will be ignoring anything that has no reasonable impact on the flavor of the chocolate, and therefore the artwork of the package, bar design and the like will not be discussed.

Preliminary Definitions:

Flavor: Since “flavor,” as understood by flavor technologists, is quite complex, we will use a simplified working definition. “Flavor” is a combination of taste (sensed by the tongue/gustatory sensation) and aroma (sensed by the nose/olfactory sensation). These two components impact the overall flavor sensation of a particular food. Contrary to common usage, then, in the following guide, the terms “flavor” and “taste” will not be used interchangeably.

Cacao: Also known as “cocoa beans” and sometimes simply “cocoa,” cacao is the fruit of a tropical tree. Though the tree’s fruit is often referred to as a “pod” or a “drupe,” in reality it is a very large berry. The berry is harvested, and the pulp-covered seeds are removed, fermented, and dried, all of which are complicated processes that clearly impact the flavor of the cacao. The cacao is then ready to be used in chocolate manufacture where, among other things, it will be roasted, have its thin shell removed, and be ground into a flavorful and viscous liquid.

Conching: A process in chocolate manufacture, which takes place during/after refining, and where textural and flavor refinement continues to occur, though the size of the cacao and sugar particles within the chocolate are not substantially reduced.

Tempering: A process where chocolate is melted, and then the cocoa butter within it is recrystallized in a controlled way using heat and agitation. Tempering chocolate prior to molding it into bars results in a substantial impact on the flavor of the product as the temperature at which it melts, and therefore gives off various tastes and aromas, is brought to within a very specific range.

Tasting Chocolate:

Chocolate is best tasted with a clean palate. This means that other foods or beverages, especially strongly-flavored ones, have not been eaten immediately beforehand. As with all senses, the nose and tongue can be impacted by sensory adaptation such that over time–even a relatively short period of time–as food or beverage is consumed, taste and smell will become less specific and refined. This is especially the case when one particular food is continually tasted or smelled, but even with different foods and beverages being consumed in succession, the palate will not be as accurate as sensory adaptation will have taken place in relation to the previously consumed food, and will therefore impact the perception of the chocolate flavor. This being the case, some people believe that the best time to taste chocolate is first thing in the morning before breakfast. Another option might be to wait several hours after a previous meal. At any rate, it is important to give the mouth and nose some rest from sensations prior to tasting chocolate, and especially to give them rest from strong sensations such as those of spices, coffee, cheese, and from long-lasting sensations, such as aromas from a cooked stew, or perhaps a vase of flowers or a scented-candle.

One other important issue is that between types of chocolate it is good to “cleanse” the palate. This is best done with room temperature water, and very mild food such as salt-free “saltines.” Cleansing the palate in this way will actually help to minimize inevitable sensory adaptation as one moves from one chocolate to the next.

We will now begin our discussion of chocolate tasting by looking at a bar in the way that one would logically experience it in real life. The order will be: packaging, appearance, aroma, snap, and then flavor (including aroma and taste) and texture. Remember that we will disregard anything which does not impact flavor, such as package design.

1) Packaging: Unwrapping the bar

Though the packaging of the bar has little bearing on the flavor of the chocolate, certain elements of the packaging can impact the chocolate flavor. First of all, the expiration date on the package should be checked. Though chocolate can be stored in perfect conditions for quite some time with little degradation in quality, most retail stores do not store or display chocolate in such conditions. Therefore, it is advisable to purchase chocolate from most retail stores well before the expiration or “enjoy by” date. Also be sure that the conditions in the retail store are cool, that the chocolate is not in direct sunlight, and that it is not stored next to any heat-emitting machinery or strongly scented items. Any of these conditions could destroy the aroma, taste and texture of the chocolate.

As for packaging types, common chocolate bar packaging includes an outer wrap and an inner wrap. While the outer wrap generally contains the product information, it is the inner wrap that can more readily impact the flavor of the bar. As for inner wrap, there are a number of options that are commonly found: foil, paper-backed foil, clear plastic flow wrap, and aluminized plastic flow wrap. Foil and especially paper-backed foil are not entirely air tight, potentially allowing flavor degradation over time, but are both more easily re-sealed after opening the bar, thereby preserving freshness. Plastic flow wraps can be virtually air tight, but do not reseal as easily.

As for other ways than inner wrap can impact flavor, some people claim that any plastic flow wrap tends to give a slight plastic aroma to the chocolate, a flavor exchange process called scalping. Some people also claim that paper-backed foil gives off a “papery” aroma that is absorbed into the chocolate bar. Confectioner’s foil without any backing is a neutral option that does not impact flavor or aroma negatively, but again, it is generally not fully air tight, so the freshness of the bar depends upon how it is wrapped in the foil, and the aroma of the outer wrap within which it is packed. These packaging-related issues are all things to keep in mind when tasting a new type of chocolate, or perhaps a familiar chocolate that seems to taste different than usual. Each type of packaging certainly has benefits and drawbacks, and combined with the age and storage of the product can potentially impact the flavor and aroma in a variety of ways.

2) Bar Appearance: Inspecting the bar

Though the appearance of the chocolate bar does not always impact its aroma, taste or texture , there are defects that impact both. Generally, fine chocolate has a glossy finish or sheen, though it may be matte or textured instead due to mold design. However, from time to time a chocolate bar may have a condition called “fat bloom,” which can manifest in a variety of ways, from a pronounced yellow blotchy/spotty finish caused by poor temper, or poor handling techniques (i.e., it was allowed to melt and re-harden), or a more subdued dulling of the surface sheen with a hazy white film. Pronounced bloom does negatively impact the flavor of the bar as it results in a crumbly and unpalatable texture, and chocolate with such bloom does not readily melt as a tempered bar would, and therefore the flow of tastes and aromas are impacted in a negative way with harsh notes often being accentuated and subtle notes obliterated. Subtle fat bloom may be primarily a surface defect, and therefore may not impact the texture or flavor of the bar in a noticeable way. However, such bloom does show improper storage or handling conditions.

Another defect called sugar bloom is also possible when chocolate is exposed to conditions where humidity is relatively high, and results in a dull whitish and somewhat grainy coating covering the parts of the bar that have been exposed to the high-humidity. It may be the whole bar, or just the parts near the folds of the inner packing. Though sugar bloom does negatively impact texture it does not destroy the bar’s flavor. Yet, sugar bloom is still a flaw that will effect your overall enjoyment of the chocolate. As for other marks on the bar’s surface due to transport or handling prior to packaging, they should not impact the flavor. The rule, then, is that bloomed chocolate bars—sugar or fat–should not be purchased as the mishandling that they have endured will quite possibly impact the overall flavor and texture of the product in a negative way.

3) Initial Aroma

Let us back up and take another look at the definition of “flavor.” There are two components to flavor, “taste” and “aroma.” Taste consists of the aspects of flavor that are sensed by the tongue. These notes are generally broken down into the five basic tastes of acid, salt, sweet, bitter, and umami. However, flavor technologists now know that the human tongue can distinguish not only different levels of each type of taste, such as more or less bitter, but also different qualities of each taste such as the bitterness that results from roasting (caused by diketopiperazines for example) as opposed to the bitterness caused by raw cacao (primarily caused by low molecular weight flavonoids). However, even with the complexity of tastes that the tongue can sense, it is almost useless without the sensory data from the nose called aroma.

Aroma is arguably the most important part of any perceived flavor, and therefore the most important part of the chocolate-tasting experience. Not only does the initial aroma of the chocolate, once it has been unwrapped, foretell of the flavor to come, but the flavor of the chocolate itself, while it is in the mouth, is composed primarily of aromas that move from the melting chocolate up the retronasal passage way and into the olfactory organ—the nose. When we add aroma to taste, the tartness of malic acid may become noticeable as the tartness of an apple. The bitterness of a particular chemical called a pyrazine may become noticeable as the bitterness associated with roasted coffee. Aroma allows the flavor to be fully elaborated by the brain, and therefore it is quite important never to hold one’s breath while tasting chocolate, or any food for that matter. Inhaling the chocolate’s aroma both before and after it is placed in the mouth allows one to distinguish between extremely complex, subtle and profound flavor notes. One may even wish to pull extra air in through the mouth, and across the molten chocolate, to accentuate the flow of air to the nose, as is done in wine tasting. Sometimes particularly subtle notes may become apparent in this way.

With this in mind, before putting any of the chocolate in your mouth, open up the bar and breath in the aroma multiple times. Make notes, either on paper, or mentally, about what you smell. Is the aroma filled with fruit, earthiness, roasted qualities, even the smell of brownies? Perhaps there are even notes that you wouldn’t associate with chocolate such as those with a vegetal quality, tea, or even leather or tobacco. Also, note whether the aroma is strong or weak. A weak aroma may be the result of certain chocolate making techniques, sub-par cacao, or perhaps chocolate storage issues. A strong aroma may be pleasing or off-putting. It is up to you to take all the pieces of the aroma puzzle and decide what to make of it. Just remember that once you put a piece of chocolate in your mouth, these same aromas will come into play yet again, and so keep them in mind.

4) Snap: Breaking off a small square

Break off part of a square of chocolate and notice whether you hear a distinct “snap” as it breaks. Problems with the chocolate’s temper or later storage and handling can result in bars that are very hard and crumbly. Another problem is adding fats to the chocolate that aren’t cocoa butter. Chocolates with non-cocoa butter fats, such as milk fat, may have a soft or mushy snap. Chocolates with a good snap show that they have a higher percentage of cacao, have been tempered properly, and usually are without non-cocoa butter fats of any type. Remember that temper greatly impacts overall flavor even if the snap of the chocolate may seem to be of little importance. A chocolate without a good snap should make one suspicious.

5) Flavor and Texture:

With all of the above information in mind, when we do put a piece of room-temperature chocolate in the mouth (preferably 70 F-78 F or so), and gently break it apart to let it slowly melt across our tongue, we are looking for the two aforementioned components of flavor: taste and aroma, as well as texture.

a) Taste and Aroma:

Place a square of chocolate in your mouth and break it up a bit. Move the melting chocolate around so that all of your tongue comes in contact with it. Is it tart (acidic), bitter, sweet, is there any trace of salt (some chocolates have some)? Are all of these components relatively balanced? Common imbalances are chocolates that are too sweet, or too bitter. Also note that “balanced” does not mean “boring.” A chocolate should certainly have character in addition to being balanced, which means that each chocolate should be balanced according to its particular own merits. As you notice the chocolate’s balance, or lack thereof, continue to breathe through your nose, and look for some of the same aromas that you noticed previously. Do these aromas seem the same; are they more or less powerful; are other aromas coming into play? Do the aromas add to or detract from the balance of tastes that you have noted? Continue to taste the chocolate paying attention to the following things (of course taking another square or two if need be):

Look for new qualities to the chocolate and note that at the beginning, when the chocolate first melts on your tongue, there are flavors that you may taste and smell that may change during the middle of the melting, or at the finish, when the chocolate is gone. Additionally, the chocolate may seem to have a greater depth or complexity of flavor at some points than at others, and this can certainly impact the overall impression that you have of it. Does the chocolate leave a pleasurable aftertaste of cacao, or is it primarily bitter, or cloyingly sweet, or perhaps the flavor doesn’t linger at all. All of these qualities of a chocolate help distinguish it from another, and as you become familiar with the different qualities, you can compare and contrast them with other chocolate bars.

b) Texture

When first breaking up the piece of chocolate, pay attention to the initial texture. Do you notice any textural oddities? Is it waxy or mushy? As you continue to move the molten chocolate around your mouth, pay attention to whether it is it sticky, smooth, or grainy? Chocolates that are too refined can seem sticky and too creamy, and on the opposite side of the spectrum you might notice a rough, grainy texture, or perhaps simply a textural inconsistency with hard bits standing out every now and then. You will quickly realize what you find most pleasurable. Another textural sensation that you might experience is astringency. This is a puckering dryness that is due to tannins (high molecular weight polymeric flavonoids) interacting with proteins in your mouth, both in your saliva and on the tongue. This type of textural sensation, called a “trigeminal sensation,” is technically also considered to come under the umbrella of flavor, though it is not a taste or aroma. Too little astringency can result in a chocolate with little body, length, or character, whereas too much can make the chocolate seem dry and unpleasant. Astringency and other textural sensations greatly contribute to the experience of the chocolate, adding further information to the flavor, so take notes.

6) Overall:

It is up to you to pull together all of the information that you have gathered, from packaging type, appearance, snap, and tasting of the chocolate, to final textural sensations, and to figure out what you think of the bar. Over time, you will probably find that you have a preference for the products of certain manufacturers, or perhaps for certain origins, such as Venezuela, Madagascar, or the Dominican Republic. You may also find that you prefer certain strengths of chocolate, with more cacao content, more than others, and that you find the texture of bars with or without added cocoa butter to be preferable. You may also decide that you prefer a fruitier chocolate, or perhaps an earthier one. All of these decisions are ones that you will gradually make by paying close attention to your reaction to each of the bars that you carefully taste. The more that you learn, the more you will be able to appreciate and enjoy the fine chocolates that you purchase.

Kansas City, MO Chocolate Tasting Workshop:

This coming Saturday, December 1st, at Magazines and Coffee on 1722 Main Street in Kansas City, MO, our very own Alan McClure, chocolate maker of Patric Chocolate, will be conducting a chocolate tasting of the first bar in Patric Chocolate’s line of fine dark chocolate bars, the 70% Single Origin Madagascar bar, starting at 2 pm.

As one of only 5 or 6 micro-producers of chocolate in the US, Alan will be give a brief talk on quality in fine chocolate and the aspects of fine chocolate production that are most conducive to such quality. Alan will also field questions from attendees about any chocolate-related issues.

This event is standing room only, free to the public, and no reservations are being accepted. Once again, the event information is:

What: Chocolate Tasting Workshop led by chocolate maker Alan McClure of Patric Chocolate
Where: Magazines and Coffee on 1722 Main Street, in Kansas City, MO
When: Saturday, December 1st, at 2 pm

See you there!

Upcoming Events Featuring Patric Chocolate

Well, it’s November already, and there are a few chocolate events over the next month that Patric Chocolate has either organized, or at which we will be present:

First there is the New York Chocolate Show from the 9th-11th of November. Though we won’t have a table this year, chocolate maker Alan McClure will be there wandering the floor with samples of the Patric Chocolate 70% Madagascar dark chocolate bar, hoping to meet some blog readers, friends, colleagues, and other chocolate lovers. With so much chocolate under one roof it should be a very good time, and we hope to see you there.

Next, almost right after the NY show, Patric Chocolate will be holding another chocolate tasting workshop at World Harvest in Columbia, MO. For those of you who were there last time, the content of the talk will be slightly different, so it will be worth attending again, and for those who missed the last tasting in September, we had a great time, so we hope that you can make it. The chocolate tasting workshop will be held on Saturday, the 17th of November, at 1 pm at World Harvest Foods off of Nifong behind Gerbes.

Finally, we are taking a day trip to Kansas City for another chocolate tasting workshop. This one will be special in that we are working hard to debut one of our new bars during this tasting. You might just be able to have a taste if you can make it. It will be held at Magazines and Coffee at 1722 Main St. in KCMO on Saturday, December 1st, at 2 pm.

To be kept abreast of Patric Chocolate events in Missouri, if you haven’t already signed up for the Missouri Residents mailing list, then please do so now to be contacted when events are held in Columbia, St. Louis, Kansas City, and elsewhere in Missouri. Just be sure to select “Chocolate Updates” AND “Missouri Resident” when you sign up on the list.

If you have already signed up on the Patric Chocolate mailing list, then just re-enter your e-mail below, and follow the simple instructions to change your subscription options to include “Missouri Resident.”

What could be better than an e-mail list that tells you when complimentary samples of Patric Chocolate will be available near you?

Please let me know when Patric Chocolate is holding Missouri-based talks and tastings:

For those of you who couldn’t make the last Patric Chocolate “Talk and Tasting,” at World Harvest Foods on Sept. 1st, you can learn more about the content by viewing two previous blog posts, here, and here. (Links open in new windows)