DOWNTOWN VANCOUVER

kitsilano

Presented by

chocolate chocolatehot

5th annual vancouver

WALKING MAPJanuary 17 - February 14, 2015

Logo requirements and restrictions:

Made In Print Inc. has one unique logo, which may not be modified or adapted. Variations for an internal organization, promotion, concept, event, or project are not permitted.

Placement:Always be placed on a solid background (white or black, ideally) that does not compete with the identity;

Visibility:Be surrounded by a clear area equivalent to at least 1/8 the length of the logo to maintain visibility when used with text, photographs or other elements

Sizing:Be a minimum of 1 inch tall for most applications

MIP's Logo Cannot:Be broken up; Be stretched, compressed; or re-proportioned; Be rotated or angled: it must always be horizontal;

Do not distribute the Made In Print Inc. logo to colleagues without the accompanying guidelines.If for any reason you need a variation of the logo that is not found in this file, please send your request with the specific project

details to the Marketing department through lily@madeinprint.ca

Colour Palette:

Only be used in authorized colours:

BLACK WITH WHITE TYPE

WHITE WITH BLACK TYPE

FULL COLOR WITH BLACK BACKGROUNDOR FULL COLOR BACKGROUND

FULL COLOR WITH WHITE BACKGROUND

IN PARTNERSHIP WITH

For complete Festival information: www.cityfood.com OR www.cityfood.com/HotChocolate/

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C h o c o l a t e r i e Pa t i s s e r i e

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C h o c o l a t e r i e Pa t i s s e r i e

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C h o c o l a t e r i e Pa t i s s e r i e

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C h o c o l a t e r i e Pa t i s s e r i e

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C h o c o l a t e r i e Pa t i s s e r i e

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This Festival is a fundraiser for the Downtown Eastside women’'s job training program of the PHS Community Services Society and East Van Roasters.

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THE HOT CHOCOLATE ADVENTURE BEGINS!MATCH THE NUMBERED grey SQUARES ON THE BACK FOR flavours available at each location.

49th Parallel coffee & lucky's doughnuts 2198 West 4th Ave.

CHOCOLATE ARTS 1620 West 3rd Ave.

KOKO MONk 1849 West 1st Ave.

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TERRA BREADS 2380 West 4th Ave.

THOMAS HAAS CHOCOLATES 2539 West Broadway

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BEL CAFÉ 801 West Georgia St.

BELLA GELATERIA (Coal Harbour)

1001 West Cordova St.

bella gelateria (Yaletown)

1089 Marinaside Cres.

Diva at the met 645 Howe St. Metropolitan Hotel

soirettE MACARONs & TEA 1433 West Pender St.

THIERRY CHOCOLATERIE,patisserie & Cafe 1059 Alberni St.

UVA WINE + Cocktail BAR 900 Seymour St.

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MINK CHOCOLATES 863 West Hastings St.

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The LAST CRUMB bakery & CAFe 3080 Main St.

CHOCOLATERIE DE LA NOUVELLE FRANCE 198 East 21st Ave.

FRENCH MADE BAKING 81 Kingsway

TERRA BREADS 53 West 5th Ave.

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terra breads 1605 Manitoba St. 49 50

GEM CHOCOLATES 2029 West 41st Ave.

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butter baked goods 4907 MacKenzie St.

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49th parallel coffee & lucky's doughnuts 2902 Main St. 1 2 3

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Chez christophe 4712 Hastings St.

glenburn soda fountainand confectionery 4090 Hastings St.

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SCHOKOLADE ARTISAN CHOCOLATE & CAFÉ 2263 East Hastings St.

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LIST OF FLAVOURS by vendor

“Miss scarlet's pecan pie Served: Jan. 31 - Feb. 6

Rhett Butler never would have left Miss Scarlett if he had tasted her pecan pie hot chocolate drink! Caramel-y goodness at its best. Served with pecan praline.

“cocoa van gogh Served: Feb. 7 - 14

Nearly as famous as van Gogh’s art, Dutch-inspired Speculaas (think cinnamon and gingerbread) is transformed into a hot chocolate drink. Served with Gem’s own Speculaas chocolate.

glenburn soda fountain & confectionery

Closed on Mondays.

make mine a malted Served: Jan. 17 - 30

A classic soda fountain treat melted down to warm you up! Hot and rich malted milk chocolate dispensed from a vintage Helmco-Lacy hot chocolate machine. Topped with Avalon Dairy whipped cream. Chase it down with a salty treat - housemade ‘Sticks and Stones’ snack mix. I went all hot and cold Served: Jan. 31 - Feb. 14 Have the best of both worlds. Rich, dark hot chocolate made with Avalon Dairy milk and a scoop of Birchwood Dairy vanilla ice cream on the rim. Float it for a delicious combo or eat the ice cream with the accompanying mini sugar cone.

koko monk Closed on Mondays.

lyric and dagger“ Served: Jan. 17 - 23 Black Sesame White Hot Chocolate with Lemon and Lime Caramel. Served with your choice of cookie.

red cadillac Served: Jan. 24 - 30 Salted Almond hot chocolate with pink peppercorn (vegan). Served with your choice of cookie.

mona rosa Served: Jan. 31 - Feb. 6 Anise hot chocolate with sweet bay leaves. Served with your choice of cookie. Harem a la turca Served: Feb. 7 - 14 A drink for gods and goddesses, exotic and misty Turkish coffee with 72% pure, organic dark chocolate, flavoured with a dash of Courvoisier Cognac (optional). Served with your choice of cookie.

the last crumb bakery

Closed on Mondays.

triple ginger spiced hot chocolate Triple ginger hot chocolate. Served with handmade Ginger Apricot Sconscotti (biscotti made from the bakery’s delicious, handmade buttery scones).

“Adults Only A rich, but not too sweet mixture of Barry Callebaut cocoa and Valrhona chocolate, finished with a flat chocolate lid and chocolate Bailey’s ball. The lid melts and falls into the hot chocolate. Guests stir the mixture together to enjoy an ‘Adults Only’ hot chocolate. Served with a Matcha Green Tea Cake.

east van roasters Closed on Sundays and Mondays. “monkey manna Served: Jan. 17 - 31

Peruvian drinking chocolate with pink peppercorn and vanilla. Served with a chocolate-dipped banana chip.

“salty malty“ Served: Feb. 1 - 14

A malted Madagascar drinking chocolate. Served with a salted chocolate chip cookie.

french made baking

only thyme will tell Served: Jan. 19, 23, 27, 31 and Feb 4, 8, 12

Orange and Thyme infused Dark Chocolate (72% single origin, Venezuela). Served with “orangette” candied orange peel dipped in dark chocolate.

smokin“ hot... chocolate Served: Jan. 18, 22, 26, 30 and Feb 3, 7, 11

Maple-smoked Caramelia Milk Chocolate with Sea Salt (Valrhona Caramelia). Served with “caramel mou” soft, salted caramel bonbon. “ chauds les marrons Served: Jan. 18, 22, 26, 30 and Feb. 3, 7, 11 Dulcey Caramelized White Chocolate with Chestnut. Served with “Le Pleyel” dark chocolate cake with almond and wheat flours. Beyond the milky way Served: Jan. 20, 24, 28 and Feb. 1, 5, 9 13 Pear-infused dark chocolate (72% single origin, Venezuela), with non-dairy milks (almond and coconut). Served with “Marocaine” (almond flour ball flavoured with orange blossom water (dairy free).

gem chocolates Closed on Mondays.

Cocoa lily“ Served: Jan. 17 - 23

Renoir’s Water Lilies inspire this hot white chocolate drink blended with black sesame seed and topped with a floating chocolate flower. Served with a Black Sesame Praline.

PANDAN-A-COCOA Served: Jan. 24 - 30

Warm up on a Thai beach... or at least with a hot milk chocolate made with Thai pandan leaf and toasted coconut. Served with a tropical fruit palette.

CHEz Christophe Closed on Sundays and Mondays.

“brownie delight Served: Jan. 17 - Feb. 13 A 68% Boa Sentenca dark chocolate from Cacao Barry. This special blend is accompanied with a gluten-free dark chocolate brownie and vanilla Chantilly.

christella decadence Served: Jan. 17 - Feb. 13 A 38% Seline milk chocolate from Carma - their Swiss brand unique to Canada. Served with a sphere of decadent Hazelnut Chocolate Spread.

CHOCOlate arts

put de lime in de coconut redux A kalamnsi lime hot chocolate. Served with housemade coconut ice cream and a coconut financier.

was' up?“ Made with Cacao Barry Ocoa chocolate and infused with wasabi. Served with a sesame seed florentine.

alluring simple“ Made with Chocolate Arts’ proprietary chocolate blend, Allure - a 71.1% blend of Mexican, Dominican and Peruvian beans. Served with a chocolate marshmallow and “shorties”, chocolate-coated shortbread cubes.

Chocolaterie de la nouvelle france Closed on Tuesdays and Feb 14. Marocchino“ Classic Italian drink: half drinking chocolate, half espresso. Served with a meringue of your choice.

Praliné Chocolat Liquid house made Nutella: drinking chocolate + hazelnut praline. Served with a meringue of your choice.

“lavande classique The simple but classic lavender hot chocolate is back by popular demand. Served with a meringue of your choice.

aztec Glacé“ Anne’s favorite iced hot chocolate. Spicy, hot, cold, salty and sweet. Purely addictive. Served with a meringue of your choice.

diva at the met

“sizzling spice A spice and herbal blend of chili pepper, star anise, cardamon, orange zest, cloves, cinnammon, hibiscus and rose hips - all brewed slowly to form an herbal tea, then mixed with Barry Callebaut cocoa and Valrhona chocolate, and topped with crushed rose hips. A mildly spicy, herbal hot chocolate infusion. Served with a Raspberry Tea Cake.

49th parallel coffEE ’’+ Lucky's Doughnuts

HOt chocolate and a doughnut“ Delicious dark hot chocolate and a Lucky’s doughnut of your choice.

“THE nanaimo bar A 72% dark chocolate paired with butter icing sweetened milk and topped with a coconut whipped cream. Served with a doughnut-shaped financier.

“the lumberjack“ Spicy dark hot chocolate. Served with maple marshmallow and chocolate covered wafer logs.

BEL CAFÉ

“ tahitian dream Served: Jan. 17 - 31 32% Valrhona Dulcey chocolate. Served with dulcey-dipped coconut marshmallow and Tahitian vanilla bean shortbread.

rainforest Served: Feb. 1 - 14 64% Valrhona Tainori chocolate. Served with aerated mango, brazil and almond florentine.

BELLA GELATERIA

“erin gone bananas Served at Coal Harbour location. Dark hot chocolate made with caramelized bananas and spiced rum. Served with a slice of Erin Ireland’s “To Die For” banana bread.

earl goes boom Served at Coal Harbour location. White hot chocolate steeped in Mighty Leaf Earl Grey Tea and locally grown lavender from Full Bloom Farms. Served with a vanilla gBAR.

“scotchy scotch scotch Served at Yaletown location. Served: Feb. 2 - 14 Hot apple cider steamed with milk chocolate and Auchentoshan scotch. Served with an orange gBAR.

the nutty friar“ Served at Yaletown location. Served: Feb. 2 - 14 Dark hot chocolate with Frangelico hazelnut liqueur, whipped cream, and sprinkled with crushed toasted hazelnuts. Served with a vanilla gBAR.

butter baked goods

raspberry white“ A raspberry white chocolate hot chocolate paired with a handmade raspberry marshmallow dipped in white chocolate.

homemade oreo hot chocolate A dark chocolate hot chocolate with vanilla bean whipped cream and homemade oreo cookie crumbs on top. Paired with a homemade Oreo cookie.

UNLESS OTHERWISE STATED, AVAILABLE EVERY DAY. For contact information per location and hours of operation, please view the vendors' details at www.cityfood.com

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THIERRY CHOCOLATERIE, patisserie & cafe

madagascar Served: Jan. 17 - 28 The base of this hot chocolate is 68% small plantation Ampamakia chocolate by Valrhona. Served with a chocolate caramel.

THE DOMINICAN Served: Jan. 29 - Feb. 10 The base of this hot chocolate is 67% Hacienda Los Ancones chocolate by Paris chocolatier Michel Cluizel. Served with a Tonka Bean cream Choux.

thomas haas chocoLATES

Closed on Sundays and Mondays.

pep me up A 70% cocoa dark hot chocolate with fresh peppermint and a kick of chartreuse. Served with a minty chocolate ganache bar.

this is nuts Hot chocolate (55% cocoa) infused with caramelized hazelnut & almond butter. Served with their “haaselnut”cream and financier sandwich.

UVA WINE + Cocktail BAR

loup-garou A hot drink composed of slow-melted dark chocolate and whole milk, infused with Bittered Sling Moondog Bitters, dried chili, kaffir lime and latin spices. Served with zeppoli (Italian doughnuts!)

THE BLACK WIDOW“ (contains alcohol) A HC-inspired cocktail: reposado tequila influenced with cacao beans and coffee, Cherry Heering liquer, Amaro averna, Bittered Sling plum and rootbeer bitters. Served with zeppoli (Italian doughnuts!)

CHARTREUSE MILKSHAKE““ (contains alcohol) A HC-inspired cocktail: Citadelle gin, green Chartreuse, cacao beans, lime and orange juice, Bittered Sling Malagasy chocolate bitters, egg white. Served with zeppoli (Italian doughnuts!)

Chocolate cherry lust Sour cherry hot chocolate. Served with a fluffy, handmade, vanilla speckled marshmallow.

mink chocolates

“ flu shot Baileys-infused warm white chocolate ganache served in a large syringe. Served with an individually wrapped throat lozenge. “ Don'“““t bug me! Coconut milk 38% milk hot chocolate garnished with free-range dried crickets. Served with a 72% mini dark chocolate square.

SCHOKOLADE ARTISAN CHOCOLATE & CAFÉ

Closed on Sundays and Mondays.

“ judy“'s favourite Served: Jan. 17 - Feb. 12

Made from 90% extra dark chocolate with all natural peppermint. Served with a peppermint praline.

“ alex's favourite Served: Jan. 17 - Feb. 12

A 38% milk chocolate flavoured with hazelnut and caramel sauce. Served with a mini hazelnut biscotti.

jane's favourite Served: Jan. 17 - Feb. 12

A 36% white chocolate blended with coconut cream. Served with a coconut macaroon.

ed's favourite Made from 70% single origin dark chocolate with raspberry puree. Served with a raspberry praline.

SOIRETTE

sake to me“ Served: Jan. 17 - Feb. 13

Valrohna Dulcey hot chocolate, infused with Sake kasu. Served with a Caramelized Nori Mini Pavlova.

po-tay-to po-tah-to Served: Jan. 17 - Feb. 13

Hot Chocolate made with Michel Cluizel ‘Mokaya’ chocolate and flavoured with sage, cinnamon and purple potatoes. Served with a toasted yam marshmallow.

TERRA BREADs Mt. Pleasant closed on Sundays. balsamic desiderio Hot Chocolate prepared with Cacao Barry Extra Brute cocoa powder and Acetaia Reale Balsamic Vinegar of Modena, topped with whipped cream and cocoa balsamic glaze. Served with a chocolate Maldon salt truffle cookie.

stollen kisses Hot Chocolate prepared with Cacao Barry Extra Brute cocoa powder, spiced orange and almond syrup. Served with a ‘Stollen Kisses’ macaroon.

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