SEATTLE LUXURY CHOCOLATE SALON

Discover, taste and savor the finest in artisan, gourmet and premium chocolates & confections

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Experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas

Location & Tickets
Bell Harbor Conference Center
2211 Alaskan Way, Pier 66
Seattle, WA 98121

General Ticket Information
Adults: $20 (Door),
Children under 6: Free*
Children, 6 to 12: $10
*Applies to 2 children per adult. Each additional child under 6: $10

Chocolate lovers, en garde! The first major chocolate show in the Northwest this millenium takes place at the SEATTLE LUXURY CHOCOLATE SALON on Sunday, July 13th, 2008. Chocolate aficionados, fanatics, lovers and addicts can taste & experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas.

Salon highlights feature chocolate tasting, demonstrations, chef & author talks and ongoing interviews by TasteTV's Chocolate Television program. (Salon Entry includes all chocolate & confection tastings, demos, etc.).

Featured chocolatiers and confectioners include Amano Artisan Chocolate, Kekau Chocolatier, Cocoa Chai Chocolates, Petits Noirs, Guittard Chocolate, Poco Dolce, Theo Chocolate, Blissful Brownies, Island Angel Chocolates, Alma Chocolate, Lula's Chocolates, Intrigue Chocolates Co., Andy's Handmade Chocolates, Fiori Chocolatiers, Dilettante Chocolates, Posh Chocolat, GrendelSweets Handcrafted Chocolates, Oh! Chocolate, Decadent Tastes, Cadeaux Chocolates, Emily's Chocolates, Cosmic Chocolate, Sweet Beauty Organic Chocolate Spa, Claudio Corallo Chocolate and more.

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Hersey's Choco-Lowfat Muffins

Ingredients:

• 1-1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup vanilla lowfat yogurt
• 2/3 cup nonfat milk
• 1/2 teaspoon vanilla extract
• Powdered sugar(optional)

Directions:
1. Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.

3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage. 14 muffins.

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U.K. sales of dark chocolate jumped

According to reports, U.K. sales of dark chocolate jumped 96 percent to 85 million pounds ($168.5 million) between 2005 and 2007. This jump is the result of health-conscious Britons switched from the milk-chocolate option .

Total sales increased 10 percent by value as consumers bought more expensive brands, compared with 1 percent growth in the two years before, according to market researcher Mintel . Sales may grow 5 percent this year, for a market of 2.23 billion pounds as well.

Although dark chocolate is still high in sugar, it is rich in antioxidants and is lower in fat than milk chocolate.Dark chocolate now has the reputation as being a healthier alternative to other chocolate and this has really struck a chord with Britain's chocoholics, according to the report.

Fyi, Sales of 'luxury' chocolate also soared in the same period, rising by 46 per cent from 2005 to 2007.

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Brownie Smores

Ingredients
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups marshmallows

• Preheat oven to 325 degrees F.
• Line 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

Crust:

• Lightly butter the foil with a small amount of melted butter.
• Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl.
• Press the crumb mixture evenly over the bottom of the pan.
• Bake until golden brown, about 20 minutes.

Brownie.

• Melt the butter and chocolate in a medium microwave safe bowl on 75 percent power for 2 minutes.
• Stir, and microwave again until completely melted, about 2 minutes more.
• Stir the light brown and white sugars, vanilla and salt into the melted chocolate.
• Add the eggs and beat vigorously to make a thick and glossy batter.
• Add the flour and stir until just incorporated.
• Pour batter into the prepared pan.
• Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Marshmallows

• Position a rack about 6 inches from the broiler and preheat on low.
• Layer marshmallows across the top of the brownies and toast under the broiler until golden.
• Cool on a rack, gently removing the brownies from the pan using the aluminum flaps.

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