- Thursday, Oct 5: Dalloway Chocolate Tasting!
- Manhattan Shop - 5:00pm onward
If you're in NYC in October, you should be here. Chocolate Week at The Meadow means we line up some fantastic chocolate makers and you meet them and taste their amazing chocolate! Chocolate Noise is kicking it off on Sunday with the launch party for her rad book on craft chocolate! Come on out and learn and taste with us. Weekend events start at noon and go all day, weeknight events start around rush hour (5pm). FREE and open to the public. Bring your friends!
A Note from Dalloway Chocolate
A little over three years ago, Kelechi and I met in a NYC lesbian bar named The Dalloway (R.I.P. The Dalloway). We were both finishing our masters and each brought our own entrepreneurial spirit and respective pet projects to the relationship. But as real life settled in, and graduations began to seem like distant memories, we began to feel our shared entrepreneurial itch increase tenfold.
As two very different women, with different sets of talents, we knew that professionally we complemented each other nicely. Kelechi comes from a business background and has an MBA. I, on the other hand, am a writer/marketer, with a M.A. in Entrepreneurial Journalism, that prefers words to numbers. We knew that what one of us lacked in one discipline, that the other would more than compensate for. So against much advice, we decide to go into business together. We took stock of our interests and knew that food and travel were the passions that we shared most deeply.
The afternoon of Kelechi’s light bulb moment, was the culmination of months of happy hours, jotting down ideas on cocktail napkins and using none of them. It turned out, we didn’t need brainstorming sessions. All we needed was to follow our tastebuds.
Since that New Year’s Eve, we’ve spent hours researching and reading everything we can about chocolate. We’ve tasted dozens of bean-to-bar chocolate bars from around the world (many of which we will review in later posts), spoken to as many chocolate makers and tasters as we could and spent many late-night hours roasting, grinding and tempering chocolate. What has come out of this grueling experience is something we are quite proud of: a delicious bar of chocolate.