Garfield Park's flowering cocoa trees inspired this enticing event nine years ago teaching visitors that chocolate really does grow on trees. The cocoa trees originally lived in the Sweet House which currently under construction and slated to reopen March 1 as a new exhibit called "Sugar from the Sun." The cocoa trees currently are living in the palm house. Chocolate Fest not only gives visitors a chance to sample some chocolate but to really learn about the origins of this favorite sweet treat and its evolution to its many forms (dark, white or milk chocolate.)
Festival visitors will learn all about the fruit trees and plants that produce the necessary ingredients in our favorite candies; they'll find out about the candy-making process as well at the two-day event. The weekend will include interactive education stations children's activities, and opportunities to purchase chocolate directly from some of Chicago's favorite candy companies just in time for Valentine's Day.
Here are some activities that will take place at this year's Chocolate Festival:
Mary McMahon of Now We're Cooking in Evanston will be among the chocolate experts appearing at the Chocolate Festival. She's sharing three of her favorite hot chocolate recipes. For more information on the festival call 773-638-1766 or visit www.garfieldconservatory.org
Hot Chocolate Trio
Recipes from Mary McMahon, Now We're Cooking
White Hot Chocolate
In small saucepan, stir together half and half, zest, mace, peppercorns, vanilla bean pod, seeds and salt. Heat until just simmering, turn off and cover; allow to steep for 1/2 hour.
Reheat cream over low heat. Stir in chocolate until fully melted. Strain chocolate into cups, and serve immediately.
Malted Hot Chocolate
Put all ingredients in small saucepan and heat until simmering. Serve immediately.
Hot Hot Chocolate
Place all spices in small sauté pan over low heat and sauté (dry) until they start to release aroma.
Meanwhile, bring half and half, salt and sugar to a simmer. When spices are smoking, add to half and half. Stir well, then remove from heat, cover and allow to steep for 1/2 hour.
Bring back to simmer over low heat, and stir in chocolate until melted and well combined. Strain and serve hot.
COOK'S NOTE: Good accompaniments include –
Cocoa rolled marshmallows
Cocoa Nibs
Twist of Orange Peel (with white chocolate)
Ginger Snaps (for dunking)