GAYOT's Blog

Pair the chocolate from Republica del Cacao with Pinot

by Sophie Gayot

It was obvious this afternoon at the 3rd Annual Los Angeles Luxury Chocolate Salon held at the Pasadena Convention Center that chocolate is not a standard foodstuff. It provokes a passion and love that not too many products can claim.

Each of the 35-plus exhibitors had a different story. Bernard Duclos from República del Cacao likes to tell you to pair his organic chocolate with Pinot. Chocolatier Christopher Michael makes its chocolate bacon bar sizzle (fun). Travel with the round metal tins of The Chocolate Traveler, which you can have customized with your own design. We also tried the chocolate-dipped pretzels hand-rolled in English toffee (not bad); and the leopard-printed chocolates from Susie Norris of Happy Chocolates. Helen Grace’s old-fashioned chocolates include truffles, specialty confections, assortments, and even dessert toppings. There were even chocolate body products from Sweet Beauty Organic Chocolate Spa Treatments.