Still Craving Chocolate: Check out Tulalip Resort's Offerings for Chocoholics

Just north of Seattle, Tulalip Resort Casino chefs are going crazy for cacao in their kitchens from through March 31st. During a recent trip to Seattle, Executive Chef Perry Mascitti discovered Seattle’s indi chocolate location at Pike Place Market, which is a true small batch, single origin roasted “bean-to-bar” operation.

After his visit, Mascitti brought back samples for his chefs to taste and he challenged them to understand the nuances and complexities of the cacao bean. He went on to ask them to create a dish presentation that would best match those unique and wonderful characteristics. The excitement was so high that some of the chefs decided to not only use indi’s cacao beans in their roasted nib form, but to also find a place in their recipes for indi’s cacao tea blends, numerous spice rubs and un-tempered chocolates, as well as their 72% chocolate bars.

Chocolate lovers eager to try new dining options: this line-up is for you.

Chef Brent Clarkson’s Cedars Cafe’s featured dish is a Chicken Mole Torta with tender chicken breast simmered in Chef Brent's house-made mole sauce prepared with indi chocolate’s cacao nibs and mole spice rub; topped with coleslaw, chef’s tomatillo salsa, and pickled jalapeño. Served on a grilled torta bun and topped with his house-made black refried beans. To end the meal on a sweet note, guests can enjoy a Warm Chocolate Cobbler with pecans and indi cacao nib streusel.

Chef David Buchanan’s Blackfish Wild Salmon Grill and Bar will feature indi chocolate Dusted Filet Mignon - an 8 ounce filet with chocolate demi-glace, potato torte, broccolini, and spaghetti squash. Dessert consists of indi cacao nib churros with a Peruvian chocolate dipping sauce.

Chef Jeremy Taisey’s Tulalip Bay Restaurant will feature Cacao-Citrus Tea Smoked Duck Breast served with a chocolate ravioli, foie gras cake, black truffle, and dark chocolate. And that’s not even dessert! Enjoy indi cacao infused Amaretto Zabaglione with fresh raspberries, indi chocolate sorbet and cacao nib tuile post-meal.

Chef John Jadamec’s Eagles Buffet featured dish will include Pork Ribs seasoned with indi chocolate barbecue spice rub and bitter sweet chocolate; served with a house-made BBQ sauce.

At Journeys East go right for the finale by trying Pastry Chef Nikol Nakamura’s Warm Chocolate Fondant Cake with indi chocolate Gochujang chocolate sauce and ginger whipped cream.

Chef Brent Clarkson wants guests to order up a game day sandwich at The Draft Sports Bar and Grill, featuring a Spiced Cacao Rubbed Flank Steak Sandwich rubbed with their special blend of spices and indi chocolate cacao nibs, grilled and served warm on a buttery toasted ciabatta roll; topped with spiced cilantro sour cream slaw and fresh pico de gallo. Served with fries.

Try the deconstructed cocoa spice rubbed flank steak sandwich from The Draft.

For more information about Tulalip Casino Resort or to grab a spot at one of the Chocolate Exposed restaurants, visit tulalipresort.com.

Information provided by: Tulalip Resort

Learning About Chocolate: Tony's Chocolonely Taught Me Something

Most of you know I enjoy doing food and product reviews. There is so much to taste and experience out there! I was hit over my socially conscience head last week when I received a box from Tony's Chocolonely in the mail.

They bill themselves as "slave-free." Well, aren't chocolate bars slave free in this day and age? I guess not.

Tony's Chocolonely was founded in 2005 by Dutch journalist Teun van de Keukey (Tony) when he discovered the world's largest chocolate companies were buying cocoa from plantations that used child slavery. According to a recent study by Tulane University, more than 2 million children were found in hazardous working conditions in the cocoa production industry in Ghana and the Ivory Coast. After learning these facts, van de Keuken ate 12 chocolate bars and turned himself in to the police as a "chocolate criminal," stating that he had purchased an illegally manufactured product. When the trial didn't result in his conviction, he decided to start a chocolate company, Tony's Chocolonely, a company dedicated to creating a 100 percent slave-free chocolate industry.

You never know what the mail will bring!

Tony's Chocolonely grew to be the largest Dutch chocolate company in less than 10 years. The company launched their chocolate in Portland, Ore. this last Fall. Today, the colorfully wrapped chocolate bars are available for purchase throughout the U.S. via the company's website and at selected locations (like the grocery stores right down the street from me).

Their mission is to change the industry by making 100 percent slave-free the norm in chocolate. But are the bars good? Well, to start, the bars are really big. They weigh 6 oz. each. And they are not portioned in squares or rectangles. You can snap off a small piece or large piece. Your choice.

Oh my goodness!

So are they good? Well, in the interest of investigative journalism, I tried my favorite flavor... the Dark Chocolate. It was excellent... very dark, barely sweet and not at all bitter. Their Dark Chocolate bar contains at least 70% cacao, that's a lot of cocoa beans. This pure chocolate delicacy is designed for the true chocolate lover, says Tony's. They listed the ingredients: Cocoa mass*, sugar*, cocoa butter*, soy lecithin.  Cocoa solids 70% min. All natural. *Meaning fairly traded.

Also in the box were samples of their other flavors. They offer small and large size bars. 

The chocolate is delicious, the company mission is great and the packaging will bring a smile to your face. I am glad I learned about Tony's Chocolonely!

Bellagio Hotel's 27-foot High Chocolate Fountain

Chocolate and more chocolate flows from ceiling to floor in the amazing Jean-Philippe Patisserie in the Bellagio Hotel, Las Vegas.  If you find the patisserie by following a back corridor at the
Bellagio Hotel, you’ll stand, as I did, transfixed watching the flowing chocolate. Soon others will gather and watch and, as I did, take photos of this chocolaty wonder.

The fountain is a glass-encased 27-foot high chocolate fountain with 2,100 pounds of melted flowing chocolate… white, medium and dark chocolate.  This fountain is both the world’s tallest chocolate fountain and the world’s largest volume chocolate fountain. The functional art was installed by Montreal artist Michel Mailhot after two years of designing and engineering.

When I first saw the fountain, I thought it was all done with mirrors, but on closer inspection I found that the fountain was indeed 27 feet high and was real. I was entranced. Those whose appetites are whetted for a chocolate fix can purchase pastries and candy at the beautiful patisserie counter.

More Information
Location: The patisserie is located inside the Spa Tower near the Bellagio
conservatory and next to Essentials.

Hours:  Mon - Thu 6:00 AM - 11:00 PM, Fri - Sun 6:00 AM - 12:00 AM
Address: Bellagio Hotel and Casino, 3600 Las Vegas
Blvd. S., Las Vegas, NV 89109
Phone: 702.693.8865
Bellagio Website

To order Jean Philippe Chocolates online visit JPchocolates.com