{"id":661,"date":"2026-06-08T10:43:40","date_gmt":"2026-06-08T10:43:40","guid":{"rendered":"https:\/\/corporate-movers-usa.com\/?p=661"},"modified":"2026-06-08T10:43:40","modified_gmt":"2026-06-08T10:43:40","slug":"an-all-chocolate-tasting-course-debuts-at-one-of-phillys-premiere-vegan-restaurants","status":"publish","type":"post","link":"https:\/\/corporate-movers-usa.com\/?p=661","title":{"rendered":"An all-chocolate tasting course debuts at one of Philly\u2019s premiere vegan restaurants"},"content":{"rendered":"<div>\n<div>\n<div><audio><\/audio><\/div>\n<\/div>\n<p>At one Philadelphia restaurant, dinner isn\u2019t finished without a bite \u2014 or several \u2014 of chocolate. <\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=659\">Can a progressive replace Fetterman? | Morning Newsletter<\/a><\/p>\n<div><\/div>\n<p>Vedge is home to what co-owners Rich Landau and Kate Jacoby believe to be the world\u2019s first tasting course dedicated to bean-to-bar chocolate. That\u2019s small-batch chocolate that uses the same producer throughout the candy-making process, from harvesting the cacao to molding the bars. <\/p>\n<div><\/div>\n<div>\n<div>\n<div><\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<p>The sweets, which come at the end of the Center City vegan restaurant\u2019s $79 six-course tasting menu, come plated in sets of three on a marble cutting board with notecards that describe each bar\u2019s unique origins and flavor notes. Jacoby, who oversees the program, sources the chocolates from Bar &amp; Cocoa Chocolatein Greensboro, N.C., or Washington D.C.\u2019s The Chocolate House, rotating them every few weeks. (The course can also be purchased \u00e0 la carte for $12.)<\/p>\n<div><\/div>\n<p>In late May, the platter featured bits of a 62% dark chocolate bar from BOHO Chocolates made with zesty shreds of lemongrass and slightly crispy bits of crystalized ginger, plus a 90% dark chocolate bar that tasted like really fancy soap (in a good way). Rounding out the trio was Fruition Chocolate Works\u2019 Oko-Caribe, a relatively standard 68% Dominican dark chocolate bar with a smooth finish that Jacoby said reminded her of Sno Caps.<\/p>\n<div><\/div>\n<p>The goal of chocolate course is two-fold, Landau and Jacoby said. It introduces customers to single-origin chocolate without the commitment of buying full-sized bars, many of which can cost more than Vedge\u2019s $12 \u00e0 la carte price. Plus, it has liberated the couple from feeling like they need to shoehorn chocolate into the tasting menu\u2019s true dessert course, according to Jacoby. She used to consider chocolate an iron-clad dessert requirement.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>\u201cIt\u2019s like a little bow that wraps up the end of a meal,\u201d said Jacoby, a three-time James Beard Awards semifinalist for Outstanding Pastry Chef. <\/p>\n<div><\/div>\n<p>Vedge started offering the course in May 2025, Jacoby said, though it technically wasn\u2019t their idea. It was Zeke Emanuel\u2019s. <\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>The renowned bioethicist, University of Pennsylvania professor, and healthcare advisor to Presidents Barack Obama and Joe Biden (whose brothers are also pretty famous) pitched the idea to Landau and Jacoby last April during atalk at the university. Emanuel, who has committed his career to the study of what it means to live well, also moonlights as a professional chocolatier. <\/p>\n<div><\/div>\n<div><\/div>\n<p>Emanuel told The Inquirer that he started his own line of single-origin chocolates \u2014 aptly named the Zeke Bar \u2014 in 2017 in partnership with Missouri-based Ashkinosie Chocolates as part of a personal mission to take on new hobbies that \u201cexpand his mind.\u201d The doctor has launched four limited-edition bars since the line\u2019s founding, the most recent being a 65% dark chocolate bar made with Trinidadian cacao bean and tart cherries that earned him a Good Food Award in 2025. <\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=657\">\u2699\ufe0f Kicking into gear | Sports Daily Newsletter<\/a><\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Chocolate making has taken Emanuel as far as Madagascar to scout cacao producers, he said, and reignited his interest in food. It\u2019s also made him more discerning about what goes into good chocolate. <\/p>\n<div><\/div>\n<p>Growing up in the Chicago suburbs, Hershey\u2019s milk chocolate bars were good enough for Emanuel and his dad, he said. \u201cWe thought good chocolate was Lindt,\u201d said Emanuel. Now, it\u2019s about texture and terroir, or how the environment food was forged in shapes the way it tastes.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Emanuel wants others to have that same appreciation too, he said, even if they still walk away preferring a classic milk chocolate bar. It\u2019s \u201cnot necessarily something we think about,\u201d said Emanuel, \u201cbut learning is one of the great things about dinner.\u201d<\/p>\n<div><\/div>\n<div>\n<h3>No milk chocolate allowed<\/h3>\n<\/div>\n<div><\/div>\n<p>Emanuel\u2019s pitch was a perfect fit for Vedge from the get-go, said Landau. The vegan restaurant, which has stood at 1221 Locust St. since 2011, is known for inventive plant-based cuisine that lets vegetables shine as they are instead of relaying on imitation meats. Sourcing also matters: Their kitchen makes nearly everything from scratch with local produce or vegetables grown on Landau and Jacoby\u2019s own Chester County farm.<\/p>\n<div><\/div>\n<p>\u201cWhen [Emanuel] talks about chocolate, you\u2019re just mesmerized,\u201d said Landau. Jacoby, his wife, concurred: \u201cI guess he\u2019s like this with everyone, but the passion he had was just so palpable.\u201d<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Emanuel visited Vedge in July to teach the restaurant\u2019s staff about single-origin chocolate, Jacoby said, and comes by every six weeks or so with roughly a dozen hand-picked chocolate bars for Vedge to pull from for the end-of-dinner mignardises (bite sized after-meal sweets). The biggest hits have been bars blended with passionfruit and green Sichuan peppers. <\/p>\n<div><\/div>\n<p>Vedge\u2019s vegan status does pose one key limitation: no animal products, so no milk chocolate. Not that it matters to Emanuel; he thinks milk chocolate is just OK. <\/p>\n<div><\/div>\n<p>It\u2019s \u201ctoo sweet,\u201d he said, and more of a \u201cgateway drug\u201d to the harder stuff, like the 90% dark chocolate bar. Or the one with peppercorns.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=656\">A Man is found shot to death near the Tacony Boat Launch<\/a><\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p><i>Vedge, 1221 Locust St., 215-320-7500, <\/i><i>vedgerestaurant.com<\/i><\/p>\n<div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Affordable Care Act architect Zeke Emanuel pitched the idea for a course highlighting single origin dark chocolate to Vedge co-owners Rich Landau and Kate Jacoby last year after a talk at UPenn.<\/p>\n","protected":false},"author":1,"featured_media":660,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-restaurants"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>An all-chocolate tasting course debuts at one of Philly\u2019s premiere vegan restaurants - 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