Celebrate 10 Years of Craft Chocolate
Exclusive Five Course Chocolate Dinner at the Fairmont

In 2009, DallasChocolate.org’s founder hosted a chocolate-themed dinner celebrating the bean-to-bar makers who had just started bringing craft chocolate to life in the United States. And from that night of education and deliciousness, the idea for the Dallas Chocolate Festival was born.

To celebrate the 10th anniversary of that fateful dinner, and kick off our own 2019 Dallas Chocolate Festival season, we’re hosting an exclusive multi-course chocolate dinner in the beautifully restored Venetian ballroom at the Fairmont Hotel. Executive Chef Jared Harms has crafted a five course meal featuring chocolate flavors in each course from some of today’s leading craft chocolate brands:Dandelion Chocolate from San Francisco, CA; Amano Chocolate from Provo, Utah; French Broad Chocolate from Asheville, NC; and Dallas’s own 5 Mile Chocolate from Oak Cliff will all have their makers on hand to tell the stories of how this chocolate made it from bean to bar to dish.

And of course, Fairmont’s amazing Pastry Chef, Cristal Gonzalez, will cap the meal with an array of chocolate desserts.
This is a one night only event that you do not want to miss. Seats are limited, so reserve your tickets today.

10th Anniversary Dinner Details

What:

Dallas Chocolate 10th Anniversary long-table dinner

When:

Saturday, August 17th, cocktails at 6:30pm, dinner begins at 7:00pm

Where:

The Venetian Ballroom at the Fairmont, Dallas. 1717 N Akard St, Dallas, TX 75201

Tickets:

$150 includes meal, drinks, taxes, and gratuity.

First Course

Jeff’s Summer Salad | Local Summer Greens and Herbs | Pickled Gooseberry | English Peas | White Chocolate & Elderflower Vinaigrette

Second Course

Slow Roasted Cartermere Chicken | Grilled Corn | Black Bean Mousse | 5 Mile Chocolate& Foie Gras Mole

Third Course

Cocoa Crusted Axis Venison | Dandelion Greens | Fennel Cream | Black Currant and Esmeralda’s Dark Chocolate Jus

Fourth Course – Cheese Course

Local Chèvre & Dark Chocolate Ganache | Apricot

Fifth Course – Desserts

70% Amano Chocolate Bourbon Brulee Tart | Chocolate Shortbread Crust | Cocoa Nib Tulie

65% Dandelion Dark Chocolate Ganache Bar | Passion Fruit Curd | Hibiscus Meringue

50% Guittard Flourless Chocolate Cake | Cherry Compote | Pistachio Mousse | Dark Chocolate Mirror Glaze

44% French Broad Malted Milk Mousse Dome | Banana Jam | Banana Cake

5 Mile Chocolate Shortbread Sandwich | 5 Mile Ganache | Salted Caramel

Cocktails by Balcones Distilling, wines from O’Neill Vinters & Distillers and port from Taylor Fladgate.