Well it wasn’t a hard call to make. This picture is from my front porch.
Both stores will be closed today. If the ice begins to melt this evening we will resume regular business hours tomorrow.
Stay inside safe and warm.
*if it starts snowing like mad we may close earlier
Join us at our 414 SW 13th Ave location on the following Tuesdays between 4pm – 7pm for a free tasting!
Baking Chocolate & Nibs: How to Improve Your Favorite Recipe – Just in time for the holidays, we’re sampling chocolate ingredients to help “elevate” that chocolate soufflé or make your pot de crème magnifique! We even offer potential improvements for your chocolate chip cookies! And if you don’t have a favorite recipe, we’ll let you borrow a few of ours.
Roughing It – In the tradition of Mexican-style chocolate, these chocolates take on a rustic quality involving less processing to give a course texture. But an unrefined composition doesn’t mean a lack of flavor. Quite the contrary, these chocolates boast a robust, intense character.
Where: Cacao – 414 SW 13th location
Please join us Tuesdays for a weekly chocolate event. We select a group of chocolates based on a theme; you show up and taste them. Our staff will be on hand to discuss the selected chocolates and answer any questions you might have about the chocolates in general. And, on occasion, we may have a special guest or two!
Tuesday, October 22nd
A Sambirano Valley Harvest
Tucked away in the northwest region of Madagascar, the Sambirano Valley sits in a fertile basin known for producing some of the best cacao in the world. Some of the highest quality beans are sourced here to create extremely flavorful and unique chocolate. We’ll be sampling a variety of chocolate makers producing chocolate from this special cacao. So please join us to try some of these exciting chocolates!
Where: Cacao – 414 SW 13th location
CACAO WEST END
414 SW 13th Ave
CLOSED SEPTEMBER 2-10th
Our main store (414 sw 13th ave) will be closed for minor remodeling September 2-10. We are remodeling to improve our working and storage areas, and even though it won’t have a large visible impact on our store floor it will improve our ability to serve you and provide better product availability and improved mail order capabilities.
CACAO at The Heathman Hotel
712 SW Salmon Street
OPEN REGULAR BUSINESS HOURS
Please visit us at our Heathman location during our remodel.
I just made an awesome test batch of ginger burnt sugar caramel sauce using Aftelier Perfumes Chef’s Essences “Fresh Ginger”. I followed a basic recipe for burnt sugar caramel sauce (1 cup sugar, 6Tbs unsalted butter, 1/2 cup cream) and added a good shake of Fresh Ginger essence.
We worked with Mandy Aftel to produce a set of Chef’s Essences for chocolatiers and have a set available at our main store. I’ve been a little slow to make good use of these amazing essential oils and absolutes. They are a precious bundle of untapped potential. I can’t wait to explore them further. Based on initial trials they are very easy to use and can be added directly to chocolate to perfectly infuse the flavor.
We’re excited to announce some big changes to our web site that simplify browsing and getting in touch. The updates reflect our goal to share the exciting and ever-changing world of fine chocolate with you, from North West chocolatiers to craft chocolate makers around the corner and across the globe.
We’re also preparing to take the wraps off our online shop, where you can order our new drinking chocolate mix! For now, we’ll be keeping it simple and focusing on just two offerings – drinking chocolate and gift certificates. Look forward to an announcement very soon!
We’d like to thank all of our wonderful customers who support our local Portland stores, whether you live near or far. And we hope you find these changes to be engaging, enjoyable, and inspiring. As always, we’d love to hear your feedback and comments! Drop us a line any time.
Heat coconut milk and water over medium low heat until the mixture begins to simmer.
Remove pan from heat and add 8 tablespoons of Cacao Premium Drinking Chocolate mix and let rest for a minute.
Return to low heat and alternate whisking and scraping the sides and bottom of the pan with a rubber spatula.
Continue whisking and occasionally scraping until the drinking chocolate is completely smooth. If it looks clumpy on the back of a spoon or the rubber spatula continue to whisk and gently heat.
Do not overheat or bring to a boil.
You can either serve immediately, or for easy serving and a fuller mouth-feel you can refrigerate overnight, reheat and serve the next day. Heat gently as before. Enjoy!