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Rose's Chocolate Treasures

Updated on June 17, 2011

Chocolate Factories In Seattle

One Christmas my family and I decided to tour chocolate factories in Seattle. Thinking there would be only a few I believed it would be a fun afternoon activity. It turns out that the belief was naive, it is now fall and I am still discovering more factories. I believe the count is up to ten and still rising. Below is an article on the first. Keep checking back as more will be added. I will accomplish this chocolateee task yet

Enjoy - we sure have. Barbara

Chocolate Factory in Pike's Place Market

“Chocolate is not just our passion. It is our life! Like the ancient Mesoamericans who worshiped chocolate as the earthly yet elegant essence that was the food of the gods, we believe chocolate nourishes the body as well as the soul.”

This pretty much sums up the chocolate fervor and passion found in the two chocolatiers who create all of Rose’s chocolates.

Roses’s Chocolate Treasure

Pike Place Market 1906 Post Alley Seattle, WA 98101

1 866 315 ROSE

GPSWorldTraveler: “What makes your chocolate and store unique?”

Liz: “Our bonbons are more European in style. Our main ingredient is chocolate. We use no sugar. The sweetness comes from the natural sweetness found in chocolate and the cream we mix with it.”

Jackie: “ We also make a lot of speciality items. For example these chocolate flowers can be found on menus at fine restaurants and wineries. Often they are served with a spot of balsamic vinegar - ahh, what an exquisite combination. We also make seasonal chocolates and speciality flavors and designs for clients.”

GPS: How can you do this?

Liz: “The two of us hand craft each bon bon or truffle in our West Seattle factory.”

GPS: “What does “hand crafted” mean?”

Jackie: “First the cacao beans are roasted. They are then shelled - the beans and nibs are saved and the shells discarded. The third step is to make a cacao mass from the beans. The cocoa butter is separated out at this stage. The less cocoa butter the higher percentage of chocolate.”

GPS: “I was wondering what the % of chocolate meant on product labels.”

Jackie: “The more cocoa butter removed the higher chocolate percentage.”

GPS: “Back to ‘hand crafted’.”

Jackie: “All of what I have mentioned so far is done at the Trinidad farm and shipped to us as cocoa mass.”

GPS: “Is that where your chocolate come from?”

Liz: “Yes, Paboga, Trinidad. We import from a single source to insure consistency. All of our chocolate products are made with either 64%, 80% or 100% pure cocoa mass.”

Jackie: “Our buyer yearly makes a trip to Trinidad and checks out each farm’s production. After selecting the best, we purchase all we need from that farmer for the year. The best chocolate is grown in the area found between 10 degrees north and 10 degrees south of the equator.”

GPS: “What happens next?”

Jackie: “We take the cocoa mass and melt it.”

GPS: “Like Willy Wonka’s Chocolate River?”

Jackie: “Hmmm, ours is not quite so large. Once it is ‘river’ like we add different ingredients. When the chocolate is mixed and smooth we pour the chocolate into molds. We knock and scrape the molds so only a thin film of chocolate remains. As soon as the chocolate hardens each bonbon or truffle is hand filled or piped with a flavor. Finally when the bonbon or truffle hardens we pop them out of their mold and paint them. The last step is to put each into an individual cup. Now they are ready for sale. This process takes 2 - 3 days.”

GPS: “You mentioned paint. What do you mean?”

Jackie: “A drawing or picture can be transfered to a cocoa butter sheets and gently melted onto the candy.”

GPS: “I see some of your candies with this application - they are very beautiful.”

Jackie: “Not only beautiful but can be very specialized. A customer can bring in a special photo of someone or something and if we can reduce it down to a bonbon size we can then “paint” the image on the individual pieces of chocolate.”

GPS: “What a fun gift idea!”

Jackie: “Yes, we can also make them specialized candy shapes and flavors as well, so everything can be perfect.”

GPS: “You have both bonbons and truffles, what is the difference?”

Jackie: “Truffles strive to be the ugly duckling. The more irregular, the better. They are suppose to mimic the truffle mushroom. Bonbons on the other hand strive for perfection! Perfectly smoothed, perfectly balanced, perfectly decorated.”

GPS: “How many varieties of bonbons and truffles do you currently make?”

Jackie: “In the store currently we have 64. Some of the most unique pairings of flavors achieve stunning results. One of my favorites is the tomato/ balsamic vinegar and dark chocolate.”

GPS: “Yum, quite a divine pairing. Do you offer private tasting?”

Jackie: “Of course. We do them at the store. Four to five is the perfect number, however, we can accommodate up to eight. We also offer monthly classes where plenty of samples are provided.”

GPS: “How many in a class?”

Jackie: “Again five is perfect. Again we are glad to accommodate a larger or smaller group.”

GPS: “A final question. What is the one thing people can expect to find when they come into your store?”

Liz: “Fine service and excellence. We strive to make the highest quality of chocolate products and provide very personalized service.”

GPS: “From what I have tasted and experienced you certainly have succeeded.


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      10 years ago

      Never could figure out the difference between a bon bon and truffle... thanks

    • profile image


      10 years ago

      Gosh, I was just getting my head around Balsamic Vinegar and Chocolate when all of a sudden tomato is thrown in.....I really do need to get 'out' more often and stop thinking inside the box.....hmmmmm my mouth is watering!

    • profile image


      10 years ago

      Very Cool Article, I didn't know they offered classes. I'm looking forward to going to a class.


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