DC Chocolate Society

From 100% dark (sweetened with freeze-dried cacao pulp!) to a show-stopping Pineapple Upside-down cake (it just won an award last week!) join us to taste the imaginative creations of pastry-chef turned chocolate-maker Caroline Houghton of Carobeans Chocolate.
Based in Minnesota, Caroline will be dropping into our gathering via zoom to share a bit of her inspiration.
We promise a full line-up of bars that might surprise you, plus her house-brand cocoa tea.

For tickets, link in bio

Thursday, May 14, 7:00 pm

12 bars that were worth crossing the border for!🇨🇦

Last month at the Toronto Winter Chocolate Show, it was clear that Canadian makers are talented AND having fun with flavor.

Join us to taste 12 creative bars that we brought back for our April gathering.

7:00 pm April 9, tickets link in bio

P.S. Don’t miss the Toronto 2027 on Saturday, Feb 6!

We’re honored to welcome Priscilla Addison, Co-Founder of ‘57 Chocolate, and Iyin Akinlabi-Oladimeji, Founder of Luji’s Chocolate, to our March 26 DC gathering.

Both are part of a growing movement reshaping chocolate - capturing more of its value in the countries where cocoa is grown. From Ghana and Nigeria, they are building chocolate businesses rooted in origin.🌱

Join us to hear their stories, taste their chocolate, and celebrate their work centering Ghanaian and Nigerian chocolate.🍫

7:00 PM March 26, 2026, DC Chocolate House
RSVP Link in Bio

A lovely start to the new year! Our January tasting of chocolate in its purest form. No added or very minimal sugar with surprising bursts of flavor from so many talented makers! Check out whose tagged! Don't miss our next event on Feb 19th! Link in bio 🍫

Join us to meet new Virginia maker Powhatan Chocolates on Feb 19.

🇪🇨Hear about a cacao project in Ecuador supporting Indigenous Shuar farmers

🍫Taste pawpaw in chocolate, a native US fruit you don’t normally see paired with cacao!

An evening of chocolate & conversation with founder, Daniel Hummel
February 19, 7:00-8:30
Tickets required, link in bio!

What happens when sweetness steps aside & cacao takes center stage? Join us to find out, with a tasting of super-dark 80, 90 & 100% chocolates. It’s perfectly okay to not love every bar. That’s part of the exploration (& fun!) But we do think you may discover a few surprises.

Thursday, January 22, 7:00-8:30
Tickets limited, link in Bio

Chocolate & stories from Madagascar!
Meet Malagasy chocolate maker Fanja Fawbush & taste tree-to-bar chocolate with island inclusions.
Bar flavors include baobab pulp, local Madagascar vanilla, combava, and a local Ġuerande sea salt. Also dip your toes in a pleasant 95% dark that might surprise you!
Join us Dec 4 to taste the full series from Éka chocolate.
Link in bio to rsvp!

Spanish sheep milk? Basque vermouth? Tempranillo?
Join us to taste all 3 in chocolate—just not in the same bar!
We’ll be exploring craft chocolate makers who capture the spirit of Northern Spain.

Some of the flavors waiting for you:
with .vermouth 🍸
chocolate with sheep milk 🐑
chocolate with award-winning EVOO by (local olive oil) 🫒
truffles with local Tempranillo 🍷
sybarita white Venezuelan bar with a special secret ingredient 🫘

Limited seating, RSVP Link in Bio
7:00 pm November 13,

Ready to taste deer-milk chocolate? Or chocolate made with REAL pearls? Maybe gorse flower & seaweed?
Or black olives in chocolate?

Hint: ALL are delicious!

Join us to taste these & other curious bars from around the world. Collected just for you, at the recent Northwest Festival in Seattle.

-Pāmu Deer-Milk Chocolate from AO Cacao in New Zealand (no, I don’t know how you milk a deer)
-Geisha Honey Coffee dark chocolate from NOMÉ in Panama
-Salty Pearl. (laced with real Pearl Powder), 69% dark + pearl + sal by Vixen. in Washington State
-Fjaking Awesome Brownie (with brownie pieces) 60% dark by Fjak in Norway
-Mulberry Lait 54% milk chocolate with Piura White from Lucid Chocolate in New Zealand
-Black Olive in dark chocolate from ARA Chocolat in France
-Gorse Flower & Seaweed in dark chocolate from Nearynógs in Ireland
-Sichuan Hotpot 62% dark made with fermented black beans(with a gentle heat; delightfully unexpected taste experience!) by Kesshō in Texas
-Plus samples of Seattle’s own fantastic craft chocolate makers: Spinnaker Chocolate and Cocoa Legato

Lastly: A hot chocolate drink from Tri-Island Chocolate in Trinidad

Link in bio to RSVP for Thursday, October 23, 7:00-8:30 pm at DC Chocolate House

Is it chocolate? Or is it caramel? We’ll let you decide! Join us Sept 24!
You’ll be tasting 5 dark chocolate bars, -AND- something brand new (and kinda-undefined.) It’s a secret recipe, crafted by third generation chocolatier-turned chocolate maker Nate Cummings of Tascala Chocolates (in Virginia). Always full of surprises, Nate’s single-origin chocolate confections never disappoint.

PS. Cool trivia: Nate’s grandfather founded Cummings Studio Chocolates in 1924, and Nate’s dad founded C.Kay Cummings Candy in 1965. Nate created his craft-chocolate company, Tascala Artisan Chocolate, in 2018.

Join us to taste what happens when old-world candy-making wisdom meets modern bean-to-bar innovation.
Sept 24 @ 7 pm, rsvp required. Link in bio

Join us to taste the other cacao, an ingredient worth exploring: fruity cacao pulp!
Sometime known as cacao nectar, it lives up to its name as a surprising inclusion in chocolate bars, bonbons & even a refreshing chilled drink.
7:00 August 21 , Link in bio!

Drink your chocolate chilled!
Join us for iced drinking chocolate, & more.
It’s your favorite craft chocolate, but served with a straw.

Come curious, leave inspired (& full of chocolate!

Thurs. July 24, 7:00 pm at the Chocolate House meeting space

Tickets required, link in bio!