"Hot Chocolat" Artisan Firehouse Chocolates by Chef Michael D. Poole

Hot Chocolat....An exquisite collection of fine chocolates that combines the finest cocoa, eclectic ingredients, and traditional French techniques, creating savory chocolate confections with timeless style that feel both classic and contemporary.

People love their chocolate! Consumed by royals for religious purposes by Mayans and Aztecs. Grown in Africa and produced from the cocoa bean. And fashioned into delectable treats that melt in the mouth, chocolate is regarded by some as an aphrodisiac inciting the deepest sensual pleasure.

Chef Michael D. Poole has mastered the art of turning chocolate into beautiful, handcrafted, French-styled masterpieces whose delectable textures melt in the mouth in delightful flavors that are unsurpassed. A tantalizing, white chocolate with mango filling, dark chocolate with chocolate ganache hinted with a secret ingredient setting it apart from other chocolate ganaches, and white chocolate in a glistening yellow hue and filled with a slightly tangy, lemon meringue that bursts in the mouth with flavor, set these chocolates apart from other chocolates.

Based in Seattle, Washington, a town known for its excellent chocolatiers, Chef Michael D. Poole handcrafts his confections tempering a high-quality chocolate in smaller quantities than commercial producers to ensure the gloss and sheen that immediately temps the eye to the finished delight. He hand pours the tempered chocolate into molds in the shapes of pharaohs, hearts, ovals, and spheres. Layer by layer the chocolate is poured, dried, and filled with flavored ganaches like coconut; lemon meringue; mango; macadamia nuts and caramel; vanilla, caramel, coffee, and raspberry; and his signature heart-shaped , tri-colored chocolate filled with raspberry ganache.

African American chocolatiers in the United States are few, and Chef Michael D. Poole reigns as the ultimate chocolatier among them. Trained at the Le Cordon Bleu of Paris with Le Grande Diplome in cuisine and pastry, as well as valedictorian of his graduating class, Chef Poole has won numerous awards for his culinary skills. He returns to Paris, France frequently to receive advance, on-the job training in the art of making chocolates with the best French chocolatiers.

Just finished my three day course @ L'École Valrhona and received my certificate for "Techno-Tactile." We studied the science and chemistry of chocolate. With Chef Philippe Givre

Flavor of the day.
#FirehouseChili infused #DarkChocolatGanache

Valrhona Chocolate

Since no one in the world has done more for us than our moms👩‍👦👩‍👧, let's show them our love and gratitude💕 this Sunday with a homemade Strawberry Shortcake by L'Ecole Valrhona Pastry Chef Sarah Tibbetts, featuring our DULCEY 32% and OPALYS 33%! 😍 Show us what you are making to celebrate all the mums by mentioning Valrhona!
Click on the link for the full recipe: bit.ly/2StrawberryShortcake

Valrhona Chocolate

Important Chef 👨‍🍳 announcement 🗣🥁: Applications for the 2017 Valrhona C³ North American Selections are now open✔️! After two years of successful and incredible competitions, Valrhona and StarChefs are thrilled to host the next Chocolate Chef Competition (aka C3) on October 23, 2017. For more info, click on the link 👉 bit.ly/2017C3CompetitionSelection or send a message!
🎥 Alexandre Ayer - Photography and Ben Effinger

Mother's Day Chocolates and Gift Baskets.

verlocal.com - Mother's Day Chocolates and Gift Ba...

verlocal.com - Mother's Day Chocolates and Gift Ba... Chef Michael D. Poole Presents Hand Crafted Holiday Chocolates & Gift Baskets! Option 1: 1/2 Pound Box of Assorted Chocolates (17 pieces) - $30 Option 2: 1 ...

Valrhona Professional - Chocolate Bonbons and Technology in France


I have been accepted into l’École du Grand Chocolat Valrhona, in the small town of Tain L'Hermitage, France.(AKA)
Cite du Chocolat, Valrhona. Located on the Rhone river.
E'cole Valhrohna for the professional Chocolatiers and Pastry Chef!!

www.valrhonaprofessionals.com > Understand and master chocolate making techniques> Learn how to analyse the sensory qualities of a chocolate bonbon > Become familiar with the ingredients used in making ganaches > Understand the influence of production processes on the texture andconservation of ganaches > Learn how to adapt a ga...


In case you missed it, we were at the Seattle Food & Wine Experience last month. On the opening night, the experience kicked off with the POP! Bubbles & Seafood party where we brought to life the Callebaut Belgian Chocolate Lounge. The lounge featured local chefs and their treats made with Belgian chocolate.

A special thanks to these amazingly talented individuals including:

Chef Matt Kelly of Barking Frog Willowslodge
Chef Alina Muratova of Washington State Convention Center
Chef Brittany Bardeleben of DahliaBakery TDR
Chef Junko Mine of Cafe Juanita
Chef Michael Poole of "Hot Chocolat" Artisan Firehouse Chocolates by Chef Michael D. Poole

We hope you enjoy!

#Callebaut #GreatChocolateStories

Fine Chocolate Industry Association

The 9th Annual International Chocolate Salon returns to Seattle July 2017.

World Chocolate Masters

#Throwbackthursday #WCM2015

How chefs create amazing flavours sensations with Cacao Barry’s chocolate couvertures? Look back at the finalists’ pastries of the World Chocolate Masters final 2015.

Where will chocolate flavours take you next? Big news to follow soon!

#chocolate #chefs #creativity #yum #flavours #future #talent #cacaobarry




4611 36th Ave SW
Seattle, WA
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