Next Meetup! Sunday, February 17, 2019; 11 AM - 1 PM

Theme: A Visit To Montreal!


$10 pp (Covers Chocolate Samples, Space, & Materials)

*Beginning in March* $15 pp due to new costs associated with new space.

Sundays 11 AM - 1 PM (Once or Twice A Month)

Earnest Ice Cream at 1829 Quebec Street

*Beginning in March* 319 West Hastings St Suite 400, Vancouver Gastown

Anyone! From the curious to the expert.

Mission: Connecting people to chocolate, knowledge, and each other for a more Satisfying future!

The VCSC revolves around the bean to bar movement that’s taking over the chocolate world. There is much going on, and we want you to be part of it. The VCSC focuses in on two simple components, sharing chocolate & knowledge. We want to help build your knowledge of fine craft chocolate in order to become a more satisfied chocolate consumer.

+ What Is Bean To Bar?

Making chocolate from scratch, that is, from the cocoa bean itself into chocolate. You may not believe it, but you likely never met a chocolate maker! Over 90% of chocolate shops in any city or town are not chocolate makers, they are chocolatiers. Chocolateirs make confections from already made chocolate, such as bonbons or novelty figurines. This meetup will focus on the chocolate makers as well as the cacao growers whom we know little about. These meetups focus on dark chocolate.

+ Why Focus on Dark Chocolate?

Learning to taste and articulate dark chocolate is similar to learning how to taste espresso, whiskey, or fine teas. It's chocolate in its simplest form, and allows you to more easily discern its quality and flavour. The flavours here arise from the cocoa bean itself, not additional ingredients such as spices, fruits, or nuts.

+ Why Not Include All Chocolate?

If you want to understand coffee, you start with espresso tastings, not cappuccinos. In the same way, dark chocolate is the starting point from which to discern and appreciate all other chocolates. It's not that dark chocolate is above any other chocolate, but once you master how to taste and discern dark chocolate, you'll have the tools necessary to appreciate any chocolate you encounter, which includes milk chocolate, bon bons, truffles, and any other chocolate confection. And you never know, we may include other types of chocolate other than dark from time to time.

Meetup Format Is As Follows:

  • Sampling 3-4 bean to bar chocolate / cocoa products

  • Each meetup will include:

    • New featured chocolate makers

    • Music from the country or city the chocolate is crafted

  • Predominantly dark bars, always plant based, and fairly traded

  • A fun interactive group analysis of the samples (We will help you learn!)

  • Information on the makers, growers, and cacao used

  • Time for your Q & A! Bring your inquiring minds.

We will have some local bean to bar chocolate bars available for sale! Let’s encourage our local crafters.

This will be a relaxed learning environment open to beginners and enthusiasts who want to keep learning. While we chat and taste, we will enjoy music from artists that match the location of the chocolate maker we are featuring!

If you already know a great deal, perfect, come and share it with us. If you just want to sit back and quietly take it all in, that’s fine as well. The goal is to make fine chocolate fun, approachable, and satisfying for all.


+ Past VCSC Meetups

January 2019

Smooth Chocolator, Zokoko, and Metiisto from Australia, with music from Tame Impala.

We enjoyed chocolate made with Bolivian cacao from Smooth Chocolator and Zokoko, and analyzed their differences. We finished with the complex flavours of Metiisto with their Solomon Island bar.

December 2018

Kasama from Vancouver, BC, Canada, with music from the Philippines.

Sampled their Honduras, Mexico, and Philippines, and Ecuador bars. We also tried some VIP Indian origin and their Winter feature Whiskey Bar. We also paired some of their chocolate with pear and cheese!

November 2018

Mcguire Chocolate from Calgary, AB, Canada

We sampled their Tanzanian chocolate, two different percentages made from the exact same beans. We discussed how much impact a maker has on the final flavour of their chocolate. We also sampled their wonderful Papua New Guinea bar as well.

We also discussed where flavour comes from, and what we can do to enhance our chocolate flavour experience.

October 2018

Sirene from Victoria, BC, Canada

We sampled Sirine's Tanzania, Ecuador, and Tingo Maria Bars. We discussed terroir, and how important it is (or isn't) to the flavour of chocolate!


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