Cheese-, choco- and charcuterie-holics, mark your calendar! From Oct. 31 to Nov. 5, Valerie Confections opens its doors from 10 a.m. to 6 p.m. during its fall open house. Come hungry and ready to sample a difference decadent confection each day, from Valerie's oversized chocolate bars, hot cocoa, array of cookies, cheeses and even charcuterie.
The open house also celebrates the debut of Valerie Confections’ SUPER-CHOC-O-FOOD collaboration with Commune Design, resulting in a chocolate bar seemingly on fruit and nut steroids. Got questions or need gift ideas? Valerie's fabulous and knowledgeable staff will be on hand to chat and help answer any of your questions.
Valerie Confections' Fall Open House tasting schedule is as follows:
Monday, October 31st: Debut and Sampling of SUPER CHOC-O-FOOD
Valerie Confections teamed up with Commune Design to create this multi-media chocolate experience that is truly one-of-a-kind. SUPER CHOC-O-FOOD combines stunning packaging and an over-sized chocolate bar filled with a medley of nuts, fruits and soy salt for an innovative product that challenges the conception of chocolate merely being candy.
The bar contains darkened milk chocolate with a hint of caramel, and is loaded with dried pears, apricots, golden raisins, macadamia nuts, cashews, almonds, sunflower seeds and peanuts. The presentation alone is an experience that must be seen and tasted, to be believed.
Tuesday, November 1st: Hot Chocolate And Cookies
Cookies and hot chocolate are the perfect holiday indulgence to give others, and to give yourself. Smooth and rich, the hot chocolate is wonderful on its own, but when paired with a crisp, chewy cookie, the combination is irresistible. Cookie flavors include Gingersnap, Oatmeal Raisin, Matcha White Chocolate Macadamia and the crowd-pleasing milk chocolate and almond filled Durango.
Wednesday, November 2nd: Chocolate Dipped Fruits And Chocolate Mendiants
A sophisticated holiday gift idea, the locally sourced, organic dried figs, pears and oranges used in the Dipped Fruits are hand-dipped in either bittersweet or darkened milk chocolate. Strikingly beautiful, the Mendiants blend spices, cocoa nibs, teas, organic nuts, unique salts and dried and dehydrated fruit atop disks of chocolate for a sumptuous treat that is a marvel for the eyes and the palate.
Thursday, November 3rd: Preserves Paired With Cheese And Charcuterie
The preserves from Valerie Confections have been touted as the “Best in LA” by Los Angeles Magazine. Hand-made using locally sourced fruit, the preserve flavors include White Fuji Apple & Vanilla Bean, Blenheim Apricot, Plum Ketchup and Mango Jam. The preserves are expertly paired with a wide array of fine cheeses and charcuterie.
Friday, November 4th: Mint Petits Fours And The Debut Of The Valerie Confections Tea Assortment
Specially blended by the American Tea Room for Valerie Confections, the new line of premium loose leaf teas are both inspired by and created to complement the extensive line of preserves and confections. The signature flavors include Black & Blue, Mint, Blushing Berry, Toasted Fig, Sweet Sencha and Blood Orange & Black tea. A reinterpretation of the Mint Mendiants, the Mint Petits Fours are a modern take on the classic confection. Each petit four has three layers of dense chocolate cake and two layers of rich white chocolate mint ganache. Covered in bittersweet chocolate and topped with an organic candied mint leaf, the presentation is finished with a ribbed ivory box and a green satin ribbon.
Saturday, November 5th: Seasonal Sweet And Savory Pies From The Market
A collection of Sweet and Savory pies are the perfect accompaniment to every holiday meal. Valerie Confections features both Seasonal Sweet and Savory pies available in full size or hand-sized versions. Seasonal Sweet flavors include Apple & Salted Caramel and Cinderella Pumpkin, while the Savory selection includes a Padron Pepper Potato & Fontina and a Kabocha Squash & Bleu Cheese pie. All of the pastries are sealed with a buttery, flakey crust
3360 West 1st St.
Los Angeles, CA (Intersection of Virgil and 1st Street)
Held from Oct. 31 to Nov. 5 from 10 am-6 pm