Chocolate Tasting Event - Nov. 15 & 16, 2025

November 3, 2025

Is there such a thing as too much chocolate? We don't think so, so we're hosting another free tasting on Saturday, November 15 and Sunday, November 16.

Stop by and taste bean-to-bar chocolate from our newest maker, Likkle More. Likkle More chocolate is made at origin in Jamaica. Come discover their unique and bold flavor combinations, like Thyme & Orange Peel, Scotch Bonnet Pepper, or Jamaican Plantain Chips.

Plus, we're also introducing new chocolate spreads from Montreal-based Allo Simonne, including their decadent Jaguar Chocolate Spread. Ooh, la, la!

All the details:

📆 WHEN: Saturday, November 15th, 12:00 to 4:00 p.m. PT and Sunday, November 16th, 1:00 to 3:00 p.m.

🏬 FORMAT: Open House and FREE - just stop by when you can!

📍 LOCATION: ChefShop Retail Shop, 1425 Elliott Ave West, Seattle, 98119

🚗 PARKING: Easy parking just north of the store, in the large Elliott Junction gravel lot!⁠ See map

📧 GET NOTIFIED: Sign up for our newsletter below to get notified of events!

⮞ Explore our Craft Chocolate selection

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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition

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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat

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Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

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