Bella Gelateria will be participating with seven flavours this year, all available at both of their two locations (Coal Harbour and Yaletown). The first four flavours will be available from January 19th to 31st only. The next three will be available at both locations from February 1 – 14. Note: As owner James Coleridge is an inexhaustible source of gelato creativity, be on the lookout for more impromptu choices on the menu board at both locations.

BELLA GELATERIA – COAL HARBOUR
1001 West Cordova St. / 604-569-1010
Sunday – Thursday: 11 a.m. to 10 p.m.
Friday & Saturday: 11 a.m. to 11 p.m.

BELLA GELATERIA – YALETOWN
1089 Marinaside Crescent / 778-737-7890
Daily: 9 a.m. to 11 p.m.


FLAVOURS


#6 – “9”
Winner of a 2016 London Academy of Chocolate ‘Gold’ medal, “9” crafted by Amedei of Tuscany, blends 9 single plantation cocoas from Venezuela, Trinidad, Jamaica, Grenada, Madagascar, Ecuador and one top secret bean location. With fruity, even floral notes and hints of dark cocoa, this dark chocolate comes in at 75%.

Served with a cioccolatini “small chocolate” of the award-winning chocolate.
Available: January 19 – 31 ( Yaletown and Coal Harbour.)


#7 – “THE RED TRUCK” .(flavoured with alcohol)
This is a stout beer/hot chocolate collaboration with Red Truck Brewery using their popular “Dry Nibbed Stout” with its notes of coffee and chocolate. The chocolate is a 72% dark chocolate from Venezuela with notes of fruit and acidic overtones

Served with a soft chocolate and Stout cookie.
Available: January 19 – 31 (Yaletown and Coal Harbour.)


#8 – “ERIN GOES NUTTY”
A dairy-free hot chocolate drink made by infusing the newest product in Erin Ireland’s “To Die For” line of baked goods, a “pumpkin loaf”, with almond milk and a house blend of three different chocolates (58%, 72% and 85%).

Served with a piece of “To Die For”‘s amazing Pumpkin Bread (which is made without animal products).
Available: January 19 – 31 (Yaletown and Coal Harbour)


#9 – “HOT CHOCOLATO”
Bella Gelateria’s classic hot chocolate using a unique blend of dark and milk chocolate. Yes they make it difficult to choose.

Served with a scoop of Bella Gelateria’s world famous gelato.
Available: January 19 – 31 (Yaletown and Coal Harbour)


#10 – “BLANCO de CRIOLLO”
Winner of a 2016 London Academy of Chocolate “Gold” medal, “Blanco de Crillo” crafted by Amedei from Tuscany, incorporates cocoa from Peru. It’s smoky, spicy scents of sweet cinnamon, dried wood and cocoa creates a warm and inviting aroma. Watch for the raisin and yellow plum notes as it warms on your palate. This dark chocolate comes in at 70%.

Served with a cioccolatini “small chocolate” of this award-winning chocolate.
Available: February 1-14  (Yaletown and Coal Harbour )


#11 – “C3”
Chocolate, caramel and coffee! Using a 63% roasted chocolate from Venezuela, blended with local coffee roaster Milano’s gold medal winner espresso and Bella Gelateria’s famous salted burnt caramel gelato.

Served with “A La Futura” expresso biscotti.
Available: February 1-14  (Yaletown and Coal Harbour)


#12 – “DEEP IN THE HEART OF TEXAS”
Bella Gelateria roasts Texas pecans in-house and blends them with Vancouver Island Sea Salt and a 58% dark chocolate from France, redolent with fruity, woody and roasted notes.

Served with a bar of carmelized pecans with local organic honey.
Available: February 1-14 (Yaletown and Coal Harbour)


ABOUT BELLA GELATERIA

At Bella, they are dedicated to preserving the true artisanship of old-world handcrafted gelato, just like the way it was once made in Italy by the best of the best. They make everything from scratch using the finest ingredients locally or from around the world, regardless of the cost. They manually combine these ingredients daily in small batches and are the first in North America to use classical Italian equipment for the making and storing of gelato, just like the best do in Italy.

WEBSITE: www.bellagelateria.com.
Email: info@bellagelateria.com
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ABOUT TO DIE FOR FINE FOODS (Festival Supplier Partner)

Vancouverite Erin Ireland is putting her banana bread and other fine baked goods on the map. Her special banana bread recipe, consisting of roasted macadamia nuts, dark chocolate, olive oil and of course … organic bananas, have proven to be a “to die for” combination, hence the name. You can now find her Banana Bread (including a new vegan friendly version) at over 50 locations…and for the duration of the Hot Chocolate Festival, at Bella Gelateria, Vancouver, BC   http://itstodiefor.ca/banana-bread/


ABOUT RED TRUCK BEER (Festival Supplier Partner)

Red Truck Beer is built on the values of a simpler time, when bars served only beer and whiskey. When trucks were working vehicles, not status symbols — and when the only people you needed to share a sunset with were sitting right next to you.

That’s why Red Truck keeps their hand-built beer simple: Just four basic ingredients, not preservatives, no pasteurization, no compromises, no bullshit. Find them at https://www.redtruckbeer.com


ABOUT MILANO COFFEE (Festival Supplier Partner)

In 1984 visionary founder and Master Roaster, Francesco Curatolo, brought 75 years of Italian roasting and blending expertise to Vancouver, Canada garnering a worldwide reputation for his exquisitely crafted Italian coffees.

Following a 15 year mentorship to Francesco, today’s Milano Coffee owner and Master Roaster, Brian Turko, has earned his place as a West Coast coffee pioneer, elevating the premium coffee concept to new heights. Combining a careful diligence for Italian tradition with a boundless appetite for innovation, Brian’s novel blending concepts have created the ‘Milano taste’ hailed by coffee connoisseurs throughout the world and awarded multiple times by the International Institute of Coffee Tasters. http://www.milanocoffee.ca