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Chocolate for Congo 2019


Treat yourself to a fantastic dessert while contributing to a great cause with Chocolate for Congo, returning to the Portland area for its 6th year. Mouth-watering desserts made with Theo Chocolate benefit the Eastern Congo Initiative—a non-profit focused on grant-making and advocacy with and for the people of Eastern Congo—with $1 from each dessert sale going to the organization. Theo Chocolate, which now sources more than 70% of its chocolate from the Congo, has generously donated the chocolate for the benefit. Local organization, Never Again Coalition is also sponsoring.  

The best part? Some of Portland’s best pastry chefs and award-winning restaurants are participating! These desserts are available all of February, and with 15 locations and 28 days, you can try them all—some even twice.

Participating restaurants and bakeries include:

  • Ava Gene’s

  • Baker & Spice and The Cakery

  • Bakeshop

  • Bistro Agnes

  • Canard

  • Clyde Common

  • Coquine

  • La Neta

  • Le Pigeon

  • Little Bird Bistro

  • Oui! Wine Bar + Restaurant

  • Ox

  • Pie Spot

  • Tusk

Here’s a sneak peak into what some of the pastry chefs are making:

La Neta - chocolate and corn tarts with Morita chile toasted marshmallow

Clyde Common - Victoria Hutfilz's bittersweet chocolate pecan pie, smoked vanilla bean ice cream and confit citron

Ava Gene’s - chocolate frittelle from Nora Mace

Bistro Agnes - frozen dark chocolate marquise with pistachio anglaise, candied kumquats, kumquat zested meringue and a sprinkle of Jacobsen sea salt flakes

Tusk - chocolate pistachio whoopie pies from Mace

Canard - chocolate banana cream pie

Baker & Spice and The Cakery - flourless chocolate cakes

Oui! Restaurant and Wine Bar - spiced dark chocolate pot de creme, sea salt and Willamette Valley honey meringue with brown butter graham shortbread cookies from chef Althea Grey Potter

Pie Spot - chocolate-caramel corn pie

Bakeshop - chocolate persimmon tea cakes made with a combination of buckwheat and all-purpose flour, and laced with chunks of melted chocolate and orange flecks of caramelized persimmon; available at their flagship shop on NE Sandy and with select wholesale clients.

Seattle-based Theo Chocolate sources 70% of its chocolate from the Democratic Republic of Congo, supporting more than 4,600 farmers and their families as they reinvest in their community. In a country where reliable employment, education and healthcare are hard to come by, Theo also supports a maternal health initiative that has led to a dramatic difference in maternal and infant mortality rates. Theo Chocolate has generously donated the chocolate for this event to benefit Eastern Congo Initiative, and together these two organizations are making a powerful impact that you can be a part of.

The eastern Democratic Republic of Congo has been plagued with violence for far too long. The path to peace is long but through their partnership, Theo Chocolate and Eastern Congo Initiative are making a real difference in the lives of Congolese people.

For more info on the amazing work of Eastern Congo Initiative and their partner in the region, Theo Chocolate, please visit their websites: easterncongo.org and theochocolate.com. Questions? Please contact Lauren Fortgang at neveragaincoalition@gmail.com