Chocolate Arts

This used to be my“happy place” and I used to love coming here to read a book, surf the net and have a bite to eat. The quality has definitely gone down, as has the portion sizes of sandwiches and soups. I feel as though they are trying harder to «fit in» and not just being themselves. In addition, the service is not as good as it used to be. There is no standard as a mocha made by one person is spot on, while another made by someone else tastes of bunt milk and is cold in temperature. Please spend time training your baristas. Paul was good, but he has left.

My friends are all smarter than me. There’s the archeologist, the lawyer, the marine biologist, the Grammy winning bass player. One has her PhD in robotic engineering. She literally builds robots. But when it comes to chocolate they’re as useful as a one legged soccer player.
I inherited a nice big slab of marble and chocolate making tools that belonged to my father. Time for me to carry on the torch. So for the past couple of years I’ve been tinkering in the kitchen with chocolate.
Sometimes it comes out glossy and smooth. Other times chalky and flat. Some chocolate needs to be tempered, some doesn’t. White chocolate doesn’t have enough milk fat or milk solids or has a low cocoa butter mass index whatever the hell something so my raspberry white chocolate truffles were so awful that I almost gave up.
The inconsistent results were driving me mad. Youtube clips didn’t cut it. Recipes didn’t cut it. Who could I turn to for advice on this chemically volatile ingredient? One day I ran into my other smarter than me friend. A pastry chef. «Get your dumb ass over to chocolate arts!»
So I got my dumb ass over to chocolate arts. I stood there staring at my notebook then blankly into space, then at the shelves. I gave up and walked over to the counter and asked for help. The staff member conceded that he didn’t know the answers to my questions but had a friend who was smarter than he is. Smarter than himself. Smarter than (hold on where’s my friend the writer?) …smarter than he.
Out came the Master Chocolatier. She was smart and awesome and patient and kind. I have a brain crush on her. She explained what tempering does on a molecular level, and why it’s needed and how and when to do it and some shortcuts and tips and temperatures. Then she repeated most of it a second time so I’d comprehend and wished me luck.
I was so excited. I bought a bottle of their cold cocoa for the road and some chocolates and pastries for home. I purchased bags and bags of chocolate feves and cocoa powder and I ran out and bought a fancy thermometer and broke it and bought another fancy thermometer.
Thanks to her advice and excellent teaching skills my chocolate making successes now outweigh my chocolate failures. The prices of their ingredients are very reasonable and the selection is good enough for my needs.
Now ask yourself; what would you rather be doing right now? Digging up bones or eating chocolate? Writing legislation or eating chocolate? Getting two cephalopods to mate or eating chocolate? Touring the world playing bass or building robots…
okay anyway. I can make chocolates. I am smart like my smart friends.

What a fun place to stumble upon! We opted for just a little something, a little box of six truffles! My favorite was definitely the chai truffle!

Every time I’m in Vancouver I get some chocolates here. The service is always friendly, knowledgable, and professional and the chocolates are always amazing.

Chocolate Arts is a fairly big café with a big chocolate bar (including many Valentine’s Day packages). They are participating in the 2016 Hot Chocolate Festival and I tried their «Creamsicle» this afternoon.
TIP: You can ask for the hot chocolate to be split into two cups. Pretty handy if you are trying several flavours.
Creamsible ($ 7.95)
–It’s white chocolate! So no real chocolatey flavour here, and in the end it tasted like a sweet vanilla drink. The accompaniments were tastier. Overall, unless you really like white chocolate (is that even real chocolate?), give this a pass.
–Blood orange sorbet was bitter-​refreshing like cold grapefruit. After getting a taste of it, I put my portion into the hot chocolate and… it just vanished. Couldn’t really taste any change to the hot chocolate. So, don’t waste it like that — or ask for more, I guess.
–Bitter Orange Macaron was rather tasty, with a strong chocolate flavour accompanying the orange flavour.

If your looking for a fine chocolatier and great service in an area all on its own go to Chocolate Arts.
Here you will find happy service with great chocolate.
But when your around that much chocolate how could you not be happy.
Their truffles are to die for and hot chocolates fill anyone’s expectations from so many chocolate choices and blends. A true hot chocolate experience.

Only chocolatier I can compare to Patrick Roger. Also when you go there ask for Paul to make you coffee, he is the best in Vancouver. Taste of Europe from Europe.

That Chocolate Arts survives its horrible new location in the midst of an out-​of-​the-​way west side industrial park is thanks entirely to its outstanding line of unique, Left Coast-​flavored chocolates and product design.
Alas, service is typically Canadian — appallingly and unapologetically slow and unhelpful as if selling is an inconvenience that must somehow be tolerated. There is no line-​up long or angry enough to motivate anything resembling efficiency or just plain, good manners. Staff somehow prefer to focus on the noisy $ 5-​coffee crowd now infecting the place rather than the $ 25+ candy customers pressed for time to get back to the office.
Worst of all, there is STILL no way to place orders online and/​or arrange delivery locally or internationally.
As the Conference Board of Canada and Canadian Manufacturing Assn both tell us time and again, the successful business model necessarily includes exports.
Is it complacency that motivates such a backward service model? It’s hard to believe the store/​coffee bistro does so much trade that owners can afford to relax.
STRONGLY suggest owner/​s consult a marketing expert to review the business model and help initiate an international export service. That’s where the real money is for this business.
Yes, and how about some customer loyalty incentives? I have been sending Chocolate Arts worldwide for decades, yet I have never once been offered anything resembling a deal.

I needed somewhere in the area to work for a bit while I was waiting for someone, and they recommended this place. Most of the reviews focus on the chocolates, but this is also a great café for lunch or coffee. There isn’t a lot of tables, but it wasn’t busy so there was no problem getting a seat.
The pulled pork and kimchi sandwich was delicious. Saucy and flavourful, and balanced in proportion; more that just a mountain of meat on a bun like some other places.
The latte was also well made, served with one of their chocolates on the side.

Love the chocolates from Chocolate Arts. So pretty and all handmade! Probably the best chocolate I have ever had. They moved locations from West 4^th to 3^rd. Pricey though but totally with it.

Amazing chocolates sold in a very elegant and stylish store. Very friendly and knowledgable staff made shopping here a pleasure. Arguably the finest chocolate shop in Vancouver.

Chocolate Arts Café is located on the quieter streets 1620 W 3^rd Ave off Fir Street. It is just down the block from Cadence Cycling Studio, Beaucoup Bakery and around the corner from Café Bica. It is conveniently near Granville Island.
Clearly, there is no shortage of cafes here in Vancouver. On a day like today, with blue skies and cherry blossoms blooming, one’s got to a wonder why spend a day indoors? Because it’s meant for a day on the patio, with an espresso and some fine award winning chocolates!
If the name Chocolate Arts sounds familiar, you’ve probably heard it from the Hot Chocolate Festival which takes places annually to feature local artisan chocolatiers and cafes.
Chocolate Arts has been making chocolates for over 20 years. Their chocolates includes a wide variety of handcrafted pieces that are available in boxes and bowls.
I have a particular soft spot for their Fleur de Sel Wafer (Dark chocolate sprinkled with Fleur de Sel from France) and my all time favorite Marzipan (Almond paste, house-​made organic Meyer lemon essence & candied rind are enrobed in dark chocolate & sprinkled with lemon sugar).
Take home some chocolate bars with salts and jasmine tea infused flavors. May I suggest you slowly savour them. And enjoy the aftertaste of the salts melting on your palate!

I like chocolates! I would love to visit any awarded chocolatiers in town.
We went to Chocolate Art on late afternoon and they were very busy during chocolate festival.
I checked around and found few masterpieces display on the shelves. It’s cute & gorgeous! I was so excited and almost wanted to buy all chocolate bars and bowls. Calm down… Since it’s chocolate festival, let’s try the chocolate drink then buy chocolates.
My mom got «PUT DE LIME IN DE COCONUT» REDUX — A kalamnsi lime hot chocolate, it served with coconut ice cream and a coconut financier. The hot chocolate wasn’t hot enough but the lime and coconut ice cream was the star! The lime flavour was light but fresh, the coconut ice cream was smooth.
I got «ALLURING SIMPLE» — dark chocolate served with chocolate marshmallow and «shorties», chocolate-​coated shortbread cubes. I totally fell in love! Hot chocolate was rich, perfectly sweet and delicious!
We started shopping for chocolates, we got few chocolate bars and pistachio & dried cranberry chocolate.
When we’re checking at the counter, the staff was so helpful and knowledgeable. I told her that I like dark chocolates and she really recommended to us in details. We bought some fine handmade chocolates, sea salt dark chocolate, cappuccino classic (rich dark chocolate ganache dusted in bitter cocoa), rustica (Dark chocolate ganache infused with cinnamon, honey, & vanilla beans, sprinkled with roasted cocoa nibs), hazelnut (Hazelnut paste & milk chocolate ganache topped with chopped, caramelized hazelnuts) crispy sticks (& chocolate enrobed in dark chocolate. Available in espresso dark chocolate & raspberry milk chocolate)
O… enough? Of coz not! But, it should be good enough for a week stocks! I definitely will be back.
The services was amazingly incredible, and very professional indeed! Chocolate Arts is highly recommended!

Just an update to say they stopped making the delicious flatbread that I raved about. Boo. Fabulous chocolate though.

Better experience than Xoxolat, while both offer great chocolate, this one has a counter and a sit down area, so another great social hangout. If not, even a date material worthy too.
So much to choose from, ended up with the cranberry pistachio bar, which for $ 7, was ultimate heaven. Crispy texture due to its candied cranberries, yet soft milk chocolate and crunchy fresh nuts… very nice.
Glad only the window action seats had an outlet lol.
I’ll be back.

I can’t really review their chocolates yet, but I have tried their hot chocolates during the «hot chocolate festival» and they are really good!
I had the Alluring Simple hot chocolate. Although I like very sweet hot chocolates, this one was delicious even not being sweet enough for me. The «shorties» (chocolate-​coated shortbread cubes) was quite good as well. I just thought the marshmallow was unnecessary, but this is a very personal taste because I don’t like marshmallow at all.
I also tried the «was up» hot chocolate. I don’t like wasabi, but I have to confess the subtle taste of wasabi gave a very interesting taste to the chocolate. And Loved the sesame seed florentine! I wish it could come more than one!
Location is very easy to park and staff is very nice and attentive. I will definitely go back soon.

Do you love true chocolate? You are missing out big time if you haven’t stopped in at Chocolate Arts yet. It’s near the entrance to Granville Island.
We continue to be addicted to Chocolate Arts. Today I discovered their peanut butter cake includes mouse-​to-​die-​for (it has a fancy name, but all I care about is the delectable mouse!).
Service makes it a wonderful place to visit. Welcoming and relaxing, funny and friendly staff.
Check out this CTV video. The owner Greg Hook was featured on our local noon news program to introduce their newest product Allure, a proprietary blend from Mexico, Dominican and Peru, described as strong cacao notes with a red fruity finish.
Allure. Perfect name.

Every chocolate lover should try their haute chocolate service for $ 15.95 (think chocolate high tea, but instead of tea you get hot chocolate). My friend and I were excitedly indecisive when we learned that we could customize our menu by choosing the hot chocolate, chocolate, and marshmallow.
I had their spicy hot chocolate, chai chocolate, and raspberry marshmallow. We also got a parmesan cookie and a little scoop of ice cream in a tiny chocolate cup.
They don’t serve this all day so make sure you come between 3−5pm on weekdays and 1−5pm on weekends. Thanks to Scout Magazine for the info!

I’m half-​looking forward to the winter when I can stroll in for more spicy hot chocolate.
Bonus: They have free parking in the back of the store.

I haven’t tasted any of their chocolates so this review is about their baked goods.
A) Delicious mini brownies (seriously addictive) 0.40 $ a piece or 3 for a 1 $. Amazing value
B) To die for flour less chocolate cookie with almond crunch inside. Also highly addictive
C) Yummy scones
D) Perfectly baked organic apple tarts
They have an amazing array of chocolate pieces you can try and also always have a plate with pieces of their baked goods to sample.
Everything is well priced and it’s a nice place to have sit down, catch up with a friend or conduct an interview. It is mostly quiet right now but I think it will be a buzzing place comes the summer.
All in all, I am a fan.

Friend: «I’m so tired of this bacon obsession. Everything has bacon in it these days.»
Me: «Yeah, it is a little over-​hyped.»
I have since recanted the blasphemous statement above due to Chocolate Arts’ hot chocolate with maple-​bacon MARSHMALLOWS.
These pillowy delights, drizzled with maple syrup, are chock full of meaty, crispy, bacony goodness. They immediately started to melt and the contrast of the smooth liquid and the crunchy bits of pork, well, quite honestly, I wanted to slap my friend with a pig’s ear. Sorry for that violent and animal-​unfriendly imagery.