0 Chocolate Week 2011 London

It's CHOCOLATE WEEK 2011 in London!
Yesterday and today (starting at 11 AM) you can stuff yourself full of London's finest artisanal chockies as well as Italian, Ecuadorian, oh world wide choice tidbits. You must march right over to Vinopolis (a quick sprint up Winchester Street from Borough Market) to partake of all the fun.

I'd read about Paul A. Young's perfect brownies on David Lebovitz so natch made a bee line for those first. More fudgy-ganachie than cake-like. Basically luscious. There are limited edition flavours-of-the-month like 'Bonfire' on right now - with black cardamom, stem ginger and dark muscovado sugar. Who knew?

Swedish Akesson's exquisite packaging drew me in and the taste was superb.
Exquisiteness right and left. These from Budapest.

More from Szanto Tibor - they are NOT salamis!

Italian Amadei was present - a super duper chocolate.

Write your name in chocolate on the graffiti wall...

Or drink yourself silly with Tempranillo chocolate-infused wine...

Tastes, tastes, tastes! So much to taste.

British traditional chocolate maker Charbonel was there - the champagne truffles...sigh

Lots of chocolate covered nibs...

I bought these chrunchy munchy seeds (nibs really). She could have easily sold me the Brooklyn bridge as well...

More very fine Italian chocolate...

Salted caramel lollies...mon dieu

Anything popcorn wins the day for me...

The idea is you buy small boxes of handmade artisinal chocolates, like these from William Curley. Then you eat them quickly. No keeping for a month or two like in the old days. My parents 'hid' chocolates in the bottom drawer in the living room - they never lasted a month. We had hungry elves in the house you know...

Rococo's packaging is to die for...

As is the chocolate made by Chantal Coady...
Paul A Young makes sure his chocolate is as delicious as to be expected...

Everyone else is making sure as well...

So many samples in Paul's chocolate lecture. So many illegible notes. Must remember not to eat the foil. These are too good. The foil is left slightly open so Paul's chockies can breath. Don't miss Paul on Twitter for lots of insider choc tips..

Chocolat Hotel has chocolate pasta - not sweet I'm told bien sur...

How to make chocolate ice cream with just a bowl of ice + salt

And a TON of spinning. This is the best chocolate ice cream I've ever tasted! Thank you Ecuadorian Chocolate Counsel. I could go on and on but if you're in London, hop over to Chocolate Week at Vinopolis and see for yourself.

I had to end the day with some meringue right?

I've never tasted a Pavlova before, but it turns out to be mostly whipped creme, not a favorite of mine. Don't scold Lester Please. I picked off the fruit and left the rest. Chalk it up to too much chocolate.

Can you ever have too much chocolate?

BONJOUR Chocolate Week 2011!