wae’ LIMITED EDITION ach month we crete new favors made wit he bet locally sourced ing ‘that refec the favors ofthe eal ood and artisan community ‘hem before hee gone SEATTLE CHOCOLATIER SERIES Fran's Almond Gold Bar Fran Bigelow is American chocolate royalty, and her Gold Bar is logend. To re-create the flavor we add a ribbon of caramel and shards of her chocolate to salted vanilla ice cream. Then to ‘ensure we have the taste just right, we chop up Gold Bars and ‘fold them in Intrigue’s Green Basil & Chocolate Cocoa Nibs We are in awe of the wonderfully intense flavors intrigue Chocolate's Chef Aaron Barthel creates in hie truffles, and made ice cream inspired by several of them. He declared basil ganache the winner. We make basil ice cream, then stir in tone of his ‘cocoa nibs coated in chocolate Theo's Big Daddy S'mores Theo is passionate about responsible chocolate so they challenged us to create an all organic iee cream. We accepted by making a smoked-salt chocolate ice cream land adding ribbons of caramel, marshmallow fluff and homemade graham cracker crunch to capture the taste of their Big Daddy s'mores bar. Forte's Lemon & Pepper White Chocolate Master Chocolatier Karen Neugebauer works magic with he \white chocolate. To honor her white chocolate with pepper and 'emon bar, we made a lemon zest and Cambodian black pepper ice cream. Then, because we couldn't possibly re-create her White chocolate, we chop up stacks of her bars and fold them in. Fresco's Pure Chocolate Bar Rob Anderson is a chocolate mad scientist, often creatinga {dozen chocolates from the same bean. We've been working wit Rob to figure out the roast, conch time and percentage of cacao ‘tomake the most perfect purely chocolate ice cream possible. And it's finally done! Hy vinminnn ~CLASSICS ettavor are here ll the tim, but that doesn't mean you shout try ‘Along with favorit favors, we made afew very pec ars lust for ‘Seattle ncolaberavon witha farmers and artisan Wihope youlove them! SEASAT WITH CARAMEL RIBBONS MONEY LAVENDER Wecrestedthsicecroam with Mark Wo steep pounds a tavender flowers in Bitterman theGadof salt Helter, cream, bring outa smoky avender olorand shat hacking punch af lavender towed by aeweet touch ot honey on your tongue ‘BEEOHER'S CHEESE WITH ‘PEPPERCORN TOFFEE Were longtime fas of Beecher and ream, along ‘urGrandmaMalekmakosthe best ithourhomemade geen and Gieck ‘almondbritis this ede the Orion poppercornbuter rita for arty, Nebula. temakeitjust tke she does, altyceavry tact cl aver, ‘mint into creamy vanila ie cream {ndadd chunks of chowy chocolate Ganache wth a dusting at Yum? It prepare yoursalf,bodyandsoul.for_ yogurts sovic,talmost taste ‘pure datciousickof old cvamy —Ereaminiteuntioen form, soinstesdot ‘anita epiphany fing rozen your, we kept (en narod Unadultersted ana flaea nt ‘CHOCOLATE GOOEY BROWNE ‘Analmost hot ehocolatey chocolate marshmallow fut to give thar that Salt reshlybakedtarte oven when LM COFFEE & WESTLANO wutckey Teste youre goingto sop coffe ice cream inseattl, i's gott be drkand Fich Sowe simmer imCotfeencream Tosoakupitsichness, andthen steep mmorecolfesin warm water and whiskey {Wcaptretefrtiness We combine Theortracts with sugar andcreamtor 4 teeth br aw owe (20 cnt cate tan Ha oer wove avrtastodis ein Seat by Rach Sowetake the pger and raspberry syrup trom the soda ofthe same et Sndeambine with coconut coum fot {craamy but sgh tart ginger sorbet ‘hat ust happens tobe vegan strawberi are80 ‘west and delcious, he bert ways howe chocolate and pure peppermint ot from Sooty Farm. anol tin ples of gurhomemede cupcakes or 8 fate thate realy rosh end bright and Smarterwwuunerieuaseuestiitt QUR SCOOPS weenie 8 2 9 v v v + Double6.95 + Kids3.95 + splitScoop+.50 Tasting Flight 11.45 + Pints 10.50 SALT & STRAW Handmade, small batch icecream made with in-season, local ingredients ‘usually farmed or made by our friends in delicious combinations you didn't know you were goingto love until you try them. ‘Somake sure andtasteafew BALLARD 5420 Ballard Ave CAPITAL HILL714€ Pike Stree SALT & STRAW” 2018 SEATTLE CHOCOLATIER SERIES We are so excited to be here in Seattle. We're honored to be joining the amazing local food scene and we're especially excited to open now because it's the time of year we collaborate with five different chocolate makers and chocolatiers in sunning every city we scoop in to make new flavors 3 of ice cream inspired by their chocolate creations. So go ahead, ask for a taste of all five and take a little chocolate tour of the city.