Perfect for foodies that want something new, or for anyone who wants to enhance their appreciation of wine and chocolate while having fun! Learn how to identify the complimentary flavors of wine and chocolate using all the senses and discover a fun new way to enjoy your favorite pleasures.

Each wine bar, [...]]]>

A Palate Pleasing Adventure!

Perfect for foodies that want something new, or for anyone who wants to enhance their appreciation of wine and chocolate while having fun! Learn how to identify the complimentary flavors of wine and chocolate using all the senses and discover a fun new way to enjoy your favorite pleasures.

Each wine bar, winery or restaurant will be a different experience. Like a snowflake, each pairing is unique. New York’s Chocolate Sommelier does the hard work finding the pairing that will compliment…you enjoy!

Roxanne recently traveled to the Kallari Cocoa Cooperative in the heart of Ecuador’s Amazon rainforest to learn chocolate making from the cacao pod to the bar. Living with a host family in their thatched roof hut in the small Kichwa village of Ilayacu, the community welcomed her interest on how [...]]]>

Roxanne Harvesting a cacao pod

Roxanne recently traveled to the Kallari Cocoa Cooperative in the heart of Ecuador’s Amazon rainforest to learn chocolate making from the cacao pod to the bar. Living with a host family in their thatched roof hut in the small Kichwa village of Ilayacu, the community welcomed her interest on how they have been harvesting cacao for centuries. Her hands-on experience will be incorporated into her wine and chocolate events in the New York area.

Luis opening a cacao pod

The origins of cacao began there thousands of years ago, when the Kichwa farmers harvested and sold the valued beans to the Incas to create the “Food of the gods”. Today, Kallari Chocolate is on of the few farmer-owned chocolate bars and has created sustainable income so Kichwa people can fulfill basic family needs without logging the rainforests or giving up their land to oil companies.

The experience enriched Roxannes’ ability to convey the importance of location, cocoa bean variety and the terroir that make up the flavor profile of chocolate. Additionally, it put a face on the farmers who produce the product–an important part of the growing farm-to-plate education trend.

Most people think that fine dark chocolate comes from France, Switzerland or Pennsylvania, and don’t know it’s a fruit grown in a tropical climate.

Knowing the source of their food empowers consumers, they can make a choice between sustainable chocolate versus commercial chocolate made from bulk cocoa beans imported from West African countries that exploit child slaves.

Inside a fermented bean showing 3 varieties

Once they are aware, will consumers opt for the bar, chocolate bunny or Santa made from commercial chocolate or Direct or Fair Trade chocolate? Roxanne’s mission is to bring awareness so that they will opt for the one that helps, not hurts children from other nations.

To view a photo essay on the trip, visit the Exotic Chocolate Tasting Face Book Page Go to photos tab

This will be a  ‘hands on’ experience on how chocolate is made by the indigenous people. Kallari Chocolate has created sustainable income so Kichwa people can [...]]]> Roxanne will be volunteering at the Kallari cocoa cooperative in the heart of Ecuador’s Amazon rainforest from June 7-16 to learn chocolate making from the cacao pod to the bar.

This will be a  ‘hands on’ experience on how chocolate is made by the indigenous people. Kallari Chocolate has created sustainable income so Kichwa people can fulfill basic family needs without logging the rainforests or selling their land.

Living with a host family, assisting in communal chores and harvesting cacao for market. The organizer recommended a Swiss Army knife or can opener as an appropriate “thank you” for the host family. This put everything into perspective, we take for granted our comforts…the Kichwa people live simply and respect the land. The collective, comprised of 850 families make up this cooperative, living in huts that have no plumbing or electric, the more affluent families have concrete floors and an out-house. My idea of camping is staying at a Super 8 motel, so this will be a real challenge for a Long Island gal that has never been without a hair dryer!

The experience will enrich my ability to convey the importance of location, cocoa bean variety and the terroir that make up the chocolate served at my Exotic Chocolate Tasting events. It will also put a face on the farmers who produce the product–an important part of the growing farm-to-plate education trend.

Knowing the source of their food empowers consumers, they can make a choice between sustainable chocolate versus commercial chocolate made from bulk cocoa beans imported from West African countries that exploit child slaves. Once they are aware, will consumers opt for the bar, chocolate bunny or Santa made from commercial chocolate or direct or fair trade chocolate? My mission is to bring awareness so that they will opt for the one that helps, not hurts children from other nations.

Tuesday, April 26  7-9pm Trump Soho Hotel-Spa at Trump 246 Spring Street, NY, NY

Antidote Chocolate, made from a blend of raw and roasted organic Ecuadorian cacao, dried fruits, flowers and spices for purity and nutrition are paired up with biodynamic red wines from South America’s acclaimed wine regions.

Roxanne Browning, New York’s Chocolate Sommelier from Exotic [...]]]>

Tuesday, April 26  7-9pm Trump Soho Hotel-Spa at Trump
246 Spring Street, NY, NY

Antidote Chocolate, made from a blend of raw and roasted organic Ecuadorian cacao, dried fruits, flowers and spices for purity and nutrition are paired up with biodynamic red wines from South America’s acclaimed wine regions.

Roxanne Browning, New York’s Chocolate Sommelier from Exotic Chocolate Tasting and Matt Spirn from The Northport Tasting Room will be your guides though this relaxed evening that will awaken all your senses… and enrich your mind. Chocolate maker, Red Thalhammer will share her knowledge of chocolate health benefits of her chocolates named after Greek goddesses.

Experience this first time event at the luxurious and peaceful setting of the Spa at Trump. Treat your body, mind and soul with the gift and the “Food of the gods.”

Event was a great success, fun had by all. Photos and video will be posted on my Face Book page shortly.

Roxanne will guide you and your guests on a journey discovering chocolates from Madagascar, the Amazon rain forest and tropical Islands paired with wine or straight up. A passport around the world from your home, office, restaurant or wine bar.  An affordable luxury creating a smart and distinct event [...]]]>

Click to short video of events

Roxanne will guide you and your guests on a journey discovering chocolates from Madagascar, the Amazon rain forest and tropical Islands paired with wine or straight up. A passport around the world from your home, office, restaurant or wine bar.  An affordable luxury creating a smart and distinct event that is both entertaining and educational, providing value within budget. Have fun with friends, family, coworkers, or business associates in this palate pleasing adventure!

Tasting chocolate is different than eating chocolate
Single-origin chocolate makers rely on the flavor of the cacao bean to shine. Unique as a snowflake, each handcrafted bar will have a distinct flavor profile. Enjoy these award winning chocolates while discovering their journey from the bean to the bar, how they sustain the rainforests and its indigenous people and mindfully savor each bite for your well being.

Chocolate & wine…now that’s a perfect sensory experience! The concept of chocolate enhancing the flavors and nuances of wine is proven each time a guest has that second sip with the chocolate.  An “aha!” moment follows — Infusion of flavors using all the senses will reveal a fun new way to enjoy these beloved pleasures. Beer/spirits chocolate pairings are also available.  See the video below for a peek!

Chocolate & Wine Pairing Event

A Chocolate Pairing or Tasting includes:

Each event can be customized to meet your needs:
• The world of chocolate – an interactive presentation – History of chocolate, how it’s made, the health benefits, and what to look for and avoid on a chocolate bar label
• Guided tasting of flights of chocolate; from 3 to 6 organic Direct Trade dark, milk, white, fusion, raw from 60%-80% cacao from all over the world
• Chocolate tasting place mats for rating; describe the aromas, textures and flavors

Your venue or at wine bars, winery or restaurants.  Details & pricing to host an Exotic Chocolate Tasting, call or email Roxanne at 631-252-0658 ExoticChocolateTasting@gmail.com

See listing of public events on the right panel in the New York area

GIFT CERTIFICATES – Available for all public events. Sent by email or snail mail. References available upon request

Choose between Long Island Vineyards, Wine Bars and several Restaurants for Chocolate Covered Wine Dinners. [...]]]> Ready for wine, chocolate and romance? The perfect match… smooth, rich, and full of surprises.  A sure way to score points for the “romantically challenged.” Exotic Chocolate Tasting has scheduled many public events to celebrate the sweetest day of the year.

Choose between Long Island Vineyards, Wine Bars and several Restaurants for Chocolate Covered Wine Dinners. Roxanne, New York’s Chocolate Sommelier working with chefs and wine makers to create this exciting pairings that will awaken all our senses!

See “Events-public” links on the right side panel for the venues. Pricing ranges from $18-$65 for wine & chocolate pairings; Chocolate Covered Dinners – 4-course at Bistro 72 is $72 per person, Amarelle is 6-course for $96 per person. Call for info at the numbers provided or contact Roxanne. Book early, they will be in hot! GIFT CERTIFICATES – Sent by email or snail mail