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Taste of Chocolate photos to sweeten your day

The Sweet Swede, a fudge shop in Lindstrom, brought their signature dish, lingonberry fudge.
The Sweet Swede, a fudge shop in Lindstrom, brought their signature dish, lingonberry fudge.

On Sunday, the 15th annual Taste of Chocolate Dessert Competition took place in Bloomington, with more than a dozen bakers, pastry chefs, and chocolatiers vying for honors and distributing samples throngs of chocolate fans. The competition included entries from Crave at the Galleria, Obsession Chocolates, Patisserie Margo, Creative Confectionaire, and more. Proceeds benefitted the Bloomington Fine Arts Council.

Here are a few of the tasty highlights from the day.

Duet au Chocolat created by Kevin Lindee of Ganache: Truffles for Every Occasion was infused with one of the weirder ingredients at Taste of Chocolate: Cardamon pods.
Duet au Chocolat created by Kevin Lindee of Ganache: Truffles for Every Occasion was infused with one of the weirder ingredients at Taste of Chocolate: Cardamon pods.
Obsession Chocolate's Tropical Truffle Duo brought a South American flavor to the even with Wild Mint Mojito and Papaya Habanjero flavors.
Obsession Chocolate's Tropical Truffle Duo brought a South American flavor to the even with Wild Mint Mojito and Papaya Habanjero flavors.

 

Obsession's Piggy Paradise cupcakes were all about the bacon. In addition to the candied bacon sprinkled on top, the flourless cupcakes were made with bacon-flavored caramel.
Obsession's Piggy Paradise cupcakes were all about the bacon. In addition to the candied bacon sprinkled on top, the flourless cupcakes were made with bacon-flavored caramel.
Lindee's Chocolate Eclipse combined dark chocolate, raspberries, and fresh thyme.
Lindee's Chocolate Eclipse combined dark chocolate, raspberries, and fresh thyme.

 

McCormick and Schmick's might be better known for seafood, but their cake the Jewel was a jaw-dropper. The truffle cake was flavored with raspberry mousse and a little lavender.
McCormick and Schmick's might be better known for seafood, but their cake the Jewel was a jaw-dropper. The truffle cake was flavored with raspberry mousse and a little lavender.
Lily Bloom's Kitchen used orange, cinnamon, cherry, walnuts, almonds, and peanut butter to enhance coconut macaroons.
Lily Bloom's Kitchen used orange, cinnamon, cherry, walnuts, almonds, and peanut butter to enhance coconut macaroons.

 

Patisserie Margo created the Chocolate Tropical Box to give diners the experience of avocado for dessert with an avocado-lime mousse and an avocado-lime gelee.
Patisserie Margo created the Chocolate Tropical Box to give diners the experience of avocado for dessert with an avocado-lime mousse and an avocado-lime gelee.

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