Chocoatl Inc
Lwr-1127 Mainland Street, Vancouver, BC, V6B 5P2
604-676-9977
Welcome to a chocolate-lover’s Graceland.
Category:
Shopping & Services
What:
| Store Type | | Candy |
Where:
| Neighbourhood | | Vancouver City Centre |
| Getting There | | Yaletown |
| Cross Street | | Helmcken Street |
When:
| Mon to Fri, 9AM – 10PM; Sat, 10AM – 10PM; Sun, 10AM - 6PM |
Profile Last Updated: January 03, 2008
Authenticity has Never Tasted Better
Since opening its doors on February 16, 2006, Chocoatl has developed a reputation for serving the highest quality chocolate – in all its many forms – to the throngs of customers that migrate to Yaletown for a taste of the goods. The name ‘Chocoatl’ is a combination of two Aztec words - ‘choco’ meaning ‘beater’ and ‘atl’ meaning ‘water’ - since they used to consume chocolate in liquid form and it was conserved for the very highest-positioned citizens. Each morsel of chocolate that is melted down has been carefully selected for taste, cocoa content and quality. It is then expertly formed into bite-size delights.
Flavour Explosion
Using only 100% natural ingredients, pastry chef and Chocoatl owner Themis Velgis creates masterful chocolates of every delicate and robust combination imaginable, such as saffron, lavender and walnut. All of his chocolates are equally popular, but the hot chocolate infusions (infused with such flavours as roses, lavender and mandarin orange) have earned him the most recognition - most famously by Bill Gates, when he said that Chocoatl’s hot chocolate was the best he had ever tasted.
Cocoa Round the World
To create his mouth-watering treats, Velgis uses the finest dark chocolate from around the world. Lining the walls behind his counter are bins of chocolate from Brazil, Costa Rica, Venezuela, Papua New Guinea, Ecuador, Peru and Madagascar, to name a few. Each is labeled by percentage of cocoa. From the raw materials, he handcrafts truffles of saffron, dulce de leche, roses and cocoa delight, in white, milk and dark varieties. Each chocolate is individually molded and set on simple white porcelain plates. His more elaborate pieces, such as an 8.5 kilo elephant head and a 13 kilo Greek soldier headpiece, have won him local acclaim and awards.
Since opening its doors on February 16, 2006, Chocoatl has developed a reputation for serving the highest quality chocolate – in all its many forms – to the throngs of customers that migrate to Yaletown for a taste of the goods. The name ‘Chocoatl’ is a combination of two Aztec words - ‘choco’ meaning ‘beater’ and ‘atl’ meaning ‘water’ - since they used to consume chocolate in liquid form and it was conserved for the very highest-positioned citizens. Each morsel of chocolate that is melted down has been carefully selected for taste, cocoa content and quality. It is then expertly formed into bite-size delights.
Flavour Explosion
Using only 100% natural ingredients, pastry chef and Chocoatl owner Themis Velgis creates masterful chocolates of every delicate and robust combination imaginable, such as saffron, lavender and walnut. All of his chocolates are equally popular, but the hot chocolate infusions (infused with such flavours as roses, lavender and mandarin orange) have earned him the most recognition - most famously by Bill Gates, when he said that Chocoatl’s hot chocolate was the best he had ever tasted.
Cocoa Round the World
To create his mouth-watering treats, Velgis uses the finest dark chocolate from around the world. Lining the walls behind his counter are bins of chocolate from Brazil, Costa Rica, Venezuela, Papua New Guinea, Ecuador, Peru and Madagascar, to name a few. Each is labeled by percentage of cocoa. From the raw materials, he handcrafts truffles of saffron, dulce de leche, roses and cocoa delight, in white, milk and dark varieties. Each chocolate is individually molded and set on simple white porcelain plates. His more elaborate pieces, such as an 8.5 kilo elephant head and a 13 kilo Greek soldier headpiece, have won him local acclaim and awards.
