The Curious Grape, at 2900 S. Quincy Street in Shirlington, held its first chocolate tasting last night, guiding attendees through tasting five high-end chocolates. It’s the first in a series of chocolate tastings and seminars that Curious Grape plans to offer through August.
During the tastings, which range in price from $3 to $5, customers can come in between 6:00 and 8:00 p.m. and taste five “rare heirloom varieties of chocolate,” said Curious Grape owner Suzanne McGrath. Artisan chocolate-making, she said, has been on the rise recently.
“There have been developments with chocolate in the past few years,” McGrath said. “Chocolate really is like wine. It depends on where it’s grown, how it’s grown and how it’s processed.”
At the chocolate seminars, attendees will taste more than 12 chocolates, with guidance and commentary from McGrath, and watch informational videos on chocolate production, McGrath said. The seminars cost $15 and accommodate 34 attendees.
“People are pretty jazzed by the end,” McGrath said. “It’s a lot of caffeine.”
Chocolate tastings will be held Aug. 13, 15 and 22, and will explore the differences in chocolate offered by single brands, or the variance between different brands making chocolates at the same cacao percentage, McGrath said. The 90-minute chocolate seminars will be held Aug. 19 and Aug. 26 at 6:30 p.m and registration is still open.
The cafe and wine shop has offered wine tastings since it first opened in 2001, and also offers cheese tastings and seminars, although wine will not be served at the chocolate events, McGrath said.
“Once you start mixing wines and chocolates, you miss the complexities in the flavor,” McGrath said. “There will be no spitting of chocolate.”
Although McGrath had offered chocolate events at her store in the past, she said that the improvements in organic and heirloom chocolate production inspired her to hold tastings and seminars again. Among the more than 40 new, white, milk and dark chocolate bars at the cafe, there is a range of cacao percentages, roasting techniques and conching styles among them, McGrath said.
“Those are big brands for me,” McGrath said. “Ritual is one that uses the same process to make chocolate from different origins, and Fresco uses different methods to make chocolate from one origin.”
But of all the options in her cafe, McGrath said the customer favorite is still Mo’s Milk Chocolate Bacon Bar.
“That’s always been our best-seller,” she said.
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