Occasionally I get the opportunity to travel for my work, and it is always pretty sweet. I have attended numerous workshops and classes to hone my chocolate making skills, frequently visit the merchandise mart in Atlanta (see blog post America’s Mart Atlanta from July 2011) to fill our retail store with fun merchandise and packaging and attend various trade shows across the country. Right now I am in Buffalo, New York for one trade organization’s fall conference. The three day conference is chock full of seminars like one titled, “The History and Use of Confectionary Molds Around the World”, panel discussions like, “Kettle Talk”, and my favorite part, tours!
https://chocofet.wpenginepowered.com/wp-content/uploads/2023/07/the-chocolate-fetish.png 0 0 Elizabeth https://chocofet.wpenginepowered.com/wp-content/uploads/2023/07/the-chocolate-fetish.png Elizabeth2013-09-17 19:02:302016-04-26 12:07:45A Chocoholic in Buffalo, NY
While I am here I also plan to do a little touring of my own and I have already begun to compile a good list of intriguing places. There are a handful of local chocolate shops, a couple iconic chickien wing restaurants, and a place called The Chocolate Bar. The Chocolate Bar has a full menu, an extensive drink selection and lots of cake and desserts many of which are made in house or loccally. I am looking forward to trying one of their signature hot chocolates, perhaps the Aztec flavor.
I have already visited one of the chocolate shops on my list. Unfortunatly, as is so often the case, the first place left a lot to be desired and reminded me just how special the products we make are. I was intrigued with flavors like Raspberry Habenero, Absinthe Lavender, and Paprika Caramel, but none of them delvivered. Many of the pieces I tried from my first Buffalo chocolate shop were flavored too subtly, I couldn’t even tell there was spice in the Raspberry Habenero, and they just weren’t chocolatey enough. Luckily I brought along a care package of Chocolate Fetish treats so I don’t have to go without decadent chocolates.
I also visited the home of the original Buffalo wing, The Anchor Bar. The Anchor Bar wins definite points for atmosphere and the wings were good. I’m not going to say they were the best I have ever had but I have heard others say that. They were nice and meaty, had the perfect amount of crispyness to the skin and the sauce was thick and buttery with just the right amount of spice. I hear their is another place in town that the locals say is better so I guess I’ll have to suffer through another plate of hot wings while I’m here.
Later this week I will tour the first place to ever make sponge candy, the place that manufacturers most of our box packaging, and a company that manufactures molds for the candy industry. Stay tuned to hear all about my chocolate adventures in Buffalo and if you have the inside scoop on the best chocolates, or the best wings, or other must see spots in Buffalo please share!