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It’s no secret that Switchback Brewery is a local legend here in Vermont.  Their classic Unfiltered Ale is on tap in every bar in town and chances are if you try it once, you’ll be hooked. 

You may remember from last year’s Chocolate and Beer Pairings at Brew Fest, we paired Switchback’s Porter with our classic 54% Dark Chocolate.  This year, same brewery, different beer, different chocolate and amazing results.

Switchback’s Roasted Red & Honey Caramel

Our Chocolates of Vermont Honey Caramel is made from sweet, locally-harvested honey which is infused into our caramel and then drenched in a semisweet dark chocolate. The honey gives the caramel a complex blend of flavors beyond your typical caramel.

Switchback’s Roasted Red has strong, caramelized malt notes which match up beautifully with the Honey Caramel.  The floral notes in the honey really enhanced and brightened up the rich, hoppy flavor of the Roasted Red.  This is one match you have to try!


Chocolates of Vermont: A Facelift

Posted on October 12, 2009 11:46 AM by Allison

Our legendary Chocolates of Vermont are perhaps our most signature line, created early on in Lake Champlain Chocolates’ history.  The moulds were designed especially for us, each of the four pieces depicting a Vermont landscape – to represent the four seasons.  With extraordinary Vermont ingredients laced into these fine creations, they’ve become a top-seller over the past two decades.

You’ll notice something a little different about them these days though.  Sure, our packaging changes from time to time, but this year the whole line got a facelift. 

Wrappers that used to be gold now vary, offering an assortment of rich earthy hues that look lovely in the new clear bags of Chocolates of Vermont.  We now have an Assorted Twelve-piece Bag, an eight-piece Honey Caramel Bag and an eight-piece Maple Crunch Bag

Our year-round box of Chocolates of Vermont now depicts an artistically rendered black dog in a red truck.  The box is smaller and uses less packaging than our previous boxes, in an effort to continue our commitment to eco-friendly business practices. 

Not only packaging, but the chocolate is improved as well.  We’ve upgraded the Green Mountain, adding more delicious roasted almonds and dried currants to the sweet milk chocolate.

In case you’re not too familiar with this exceptional line, I’ve borrowed text from our new eight-piece assorted box

Honey Caramel After shedding their snowy winter coat, Vermont’s hillsides and meadows celebrate the coming of spring with an outburst of wildflowers.  Bees are drawn to the banquet, and we pair the harvested honey with creamy caramel and dark chocolate.

Evergreen Mint On crisp winter mornings you can feel the air crackle around you, heightening each sensation.  We captured that feeling in a sweet peppermint crunch wrapped in dark chocolate, and imprinted with the beauty of the moon rising serenely over the Green Mountains.

Green Mountain When you look out on some of the world’s most picturesque mountains every day, you can’t help but be inspired.  Some artists express themselves on a canvas; we use rich milk chocolate, roasted almonds, and dried fruit.  Creativity never tasted quite this good.

Maple Crunch In March, when the Vermont nights are cold and the days are warm, maple trees yield thousands of gallons of sweet sap, which is patiently distilled into the world’s finest maple syrup.  We flavor buttercrunch with this liquid gold, and contrast its sweetness with dark chocolate.

Let us know what you think of the new design!


See you at the Fancy Food Show

Posted on June 25, 2009 9:28 AM by Erin



The Summer Fancy Food Show is happening this weekend, June 28th-30th at the Jacob Javits Center in New York City.  For those of you not familiar with the Fancy Food Show, it's the largest specialty food and beverage marketplace in North America.  With anywhere from 16,000-24,000 people in attendance checking out over 250,000 products from 81 different countries, it's kind of a big deal!  Everyone from retailers to restaurant owners to food distributors to the press will be there tasting & learning about different foods including confections, cheeses, coffee, spices, and much, much more.

If you're planning on attending the Fancy Food Show, be sure to visit Lake Champlain Chocolates at Booth #1650.  Not only will we be unveiling our new Chocolates of Vermont packaging, but we'll be sampling our new Five Star Bar as well!  What's the new flavor you ask?  Sorry, I won't give away the surprise just yet.  But I will give you one small hint...3 out of the 4 current Five Star Bars are made of milk chocolate, so we felt like we needed to even out the playing a field just a little bit.  Okay, I can't resist, how about two hints.  Some might also consider this new bar both healthy and indulgent.

Hope to see you at the Fancy Food Show!

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Hop on by for Easter!

Posted on April 6, 2009 1:58 PM by Meghan

 

He's here! The Lake Champlain Chocolates Easter Bunny is making his rounds outside our Pine Street retail location. In sunshine, rain or snow (because in April in Vermont, all three can happen in one afternoon), the Easter Bunny tirelessly waves at passers-by and offers high fives to anyone who is willing.  We all look forward to the day when he finally makes his grand appearance.  

Easter is a really fun time at Lake Champlain Chocolates. We have tons of cute and delicious chocolate bunnies turning up all over the place, our spring chocolate flowers are starting to sprout up along side our chocolate carrots and Easter eggs, creating an irresistible garden of all-natural chocolate confections. To celebrate the holiday, Emily Watson and Kirk Weed, Lake Champlain Chocolates’ resident chocolate sculptors, have also handcrafted some beautiful Easter themed pieces, featuring exquisitely painted chocolate eggs.

 

Emily created this wonderful Chocolates of Vermont sculpture as well. Each of the four flavors celebrate a different season in Vermont chocolate, with Easter marking the beginning of Honey Caramel season!  Locally harvested honey paired with creamy caramel and dark chocolate- can you think of a better way to start Spring?

 

So if you’re in the neighborhood, why not hop on in and check out all the wonderful Easter Chocolates on display.

   


How We Make Our Maple Toffee

Posted on January 23, 2009 2:21 PM by Leann

The other day, I was lucky enough to catch them making the maple toffee used in our Chocolates of Vermont Maple Crunch. Made with Vermont maple syrup and fresh butter, it’s one of our top chocolates and also ranks high on my list but I’d never seen it being made. It was great to watch and it smelled incredible. I guess I never really thought about what went into the making of it.

With that being said, I did my best to capture it on video to share with you. I’ve got to fess up about something though. I am not the most technically savvy person in the room so in the course of taping, I managed to miss one of the coolest parts – the pour. Once the toffee reaches the correct temp, it’s taken off the fire and wheeled over to the cooling table on this neat hoist. They crank it up high and then pour it out and it’s just glorious. I’ll try to catch it another time but until then, enjoy!

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This is the first in a series of beer and chocolate pairings that we have explored over the years. You can find more chocolate and beer pairings here.

Earlier I wrote about our in-house chocolate and beer pairings done in preparation for the Brewers Fest held last weekend in Burlington. In the end, five beers were paired with five chocolates and presented in a SRO tasting session at the Vermont Brewers Festival.  Each combination was specifically designed to bring out the best features of each and tasters were asked to first sample the chocolate and then follow with the beer. Since I know all of you are extremely curious to know what went with what, I will feature each different pairing in upcoming blogs. Armed with this info, perhaps you can host your own chocolate and beer pairing, maybe even find some new combinations.

Pairing #1 –
Vermont Pub & Brewery’s Forbidden Fruit (6.0% ABV) and our Dark Chocolate Honey Caramel (54% cocoa content)


VPB’s Forbidden Fruit features an incredible raspberry flavor in its profile. So incredible, in fact, you’d expect to find raspberry seeds. It’s a great combination of bitter, tangy and sweet which pairs perfectly with the Honey Caramel in 54% dark chocolate.

The sweetness of the Honey Caramel plays off the bitterness of the beer, setting up the tanginess of the raspberries to an even higher level of flavor. Once the beer is gone, the aftertaste you’re left with is a light combination of bitter from both the beer and the dark chocolate as well as the clean flavor of the chocolate itself. Some describe elements of our dark chocolate as having a “Baked brownie” taste (you know, the parts of the brownie around the edge of the pan that are well done) and that flavor is very apparent at the finish of this pairing. Truly delicious.

Looking for other beer and chocolate pairings? You can find more of our suggestions here.