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
Dallas Chocolate 10th Anniversary long-table dinner
Saturday, August 17th, cocktails at 6:30pm, dinner begins at 7:00pm
The Venetian Ballroom at the Fairmont, Dallas. 1717 N Akard St, Dallas, TX 75201
$150 includes meal, drinks, taxes, and gratuity.
Dallas Chocolate 10th Anniversary Dinner Menu:
Jeff’s Summer Salad | Local Summer Greens and Herbs | Pickled Gooseberry | English Peas | White Chocolate & Elderflower Vinaigrette
Slow Roasted Cartermere Chicken | Grilled Corn | Black Bean Mousse | 5 Mile Chocolate& Foie Gras Mole
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.