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Lake Champlain Chocolates Smores at Stowe!

Posted on January 14, 2013 3:43 PM by Caitlin

Having hot chocolate after a long day of sledding is a tradition, but wouldn't it also hit the spot after a long day of skiing, particularly at Stowe?

Lake Champlain Chocolates At Stowe Make Smores with Lake Champlain Chocolates

Of course! Fortunately you won't have to go without a cup hot chocolate any weekend that you ski at Stowe. In fact, every weekend from 2-4pm, free hot chocolate is paired with s'mores at Stowe's very own fire pit. Even, better, this happy event is sponsored by Lake Champlain Chocolates on certain special weekends throughout the season.

We just recently hosted our first s'mores event of the year, and what a success it was! Our Traditional Hot Chocolate earned high accolades from the tasters at the event -- both parents and children alike -- and if you think a s'more is good with standard chocolate, try making one with Lake Champlain's gourmet milk chocolate!

Hot Chocolate at Stowe

All in all, our first event was a snowy, sticky, sweet success, and we hope to see you there again this Saturday, on January 19th for some more free hot chocolate and s'mores.


Blue Bandana in the News

Posted on October 25, 2012 8:28 AM by Caitlin

This past weekend, at our Pine Street Store, we hosted Choctoberfest. Blue Bandana, a fresh approach to making chocolate at LCC, made a splash giving off tastings of our delicious bars, and it was such a hit that the media even came to play. Here's what WCAX had to say about our event:


Missed it? Don't worry, we host plenty of events! Check out our Events Page on Facebook for more info.


Chocolate Made From Scratch

Posted on October 12, 2012 10:50 AM by Meghan

 

Crankenstein.  Refiner. Winnower.  Sour. Spicy. Earthy.  Fruity. 

What do these things have to do with chocolate?

We are thrilled to present a rare opportunity to see chocolate being made from bean to chocolate bar.  

Blue Bandana Chocolate Maker, a fresh approach to making chocolate at LCC, will have table top equipment (like a crankenstein) to demonstrate how raw cocoa beans are transformed into finished chocolate. 

We talked briefly with Eric Lampman, son of LCC founder Jim Lampman, about how Blue Bandana Chocolate maker came about.

The real adventure began in November 2009, on a trip to visit my first cocoa farm, in the Dominican Republic. After a quarter century of growing up a part of Lake Champlain Chocolates, I finally found myself on the front-end of the cocoa supply chain. I wanted to learn more about chocolate processing, and so I began with a few small pieces of equipment to make test batches of chocolate and refine my technique.

After exploring cocoa beans from six different countries, I settled on three exceptional dark chocolates:  Madagascar 70%, Guatemala 70% and Madagascar Wild Pepper.”


Slow Food Vermont will also be on hand to guide participants through a sensory journey while tasting these three new bars.  Madagascar 70% and Guatemala 70% may sound similar on paper, but your taste buds will tell you differently!

 
Here are the details:  ongoing form 12-4pm at our Factory and Retail Store at 750 Pine Street in Burlington.

Come be one of the first to taste Blue Bandana Chocolate Maker!

 


Celebrating 20 years in the South End

Posted on September 6, 2012 9:58 AM by Meghan

One of our favorite events of the year is this weekend- The South End Art Hop!  It’s hard to believe they are celebrating their 20th year!   The south end of Burlington is a special place for LCC—it’s where Jim Lampman started the company and where we still are today (just in a slightly bigger building).

lake champlain chocolates building

art hop posterLikewise the art hop has grown from a grassroots movement to show some experimental art to a full-blown, amazing celebration of over 400+ artists at nearly 100 locations.   And like every year, we will be displaying some chocolate masterpieces created by resident sculptress Emily McCracken.  She usually likes to keep her creations under wraps until the big reveal tomorrow night, but the poster below should give you a hint

blue bandanaWe are also highlighting another type of craft for this year’s art hop—the art of making chocolate from bean to bar.  It is a sub-brand evolving at Lake Champlain Chocolates that sources, roast, winnow (separates shell from nib), grind, conche, and refine cacao beans into chocolate from scratch.
Blue Bandana Chocolate Maker will be making its debut with three amazing new chocolates:  70% Madagascar, 70% Guatemala and Madagascar Wild Pepper.  Get in here and be one of the first to taste this first batch of exceptional chocolates.

And last but not least, if you’re doing the kids art hop, don’t forget to hop into LCC, complete your passport and collect your prize!

We have a feeling this is going to be a hop you don’t want to miss!