2nd Annual Chocolate for Congo Benefit

2nd ANNUAL CHOCOLATE FOR CONGO BENEFIT RETURNS THIS FEBRUARY
15 Portland restaurants and bakeries to feature chocolate desserts all month long to raise funds
for the Eastern Congo Initiative

PORTLAND, Ore. (Jan. 19, 2015) – Chocolate doesn’t have to be just for Valentine’s Day in February anymore. The 2nd Annual Chocolate for Congo Benefit will be happening for the entire month of February. This year, there are 15 restaurants and bakeries participating to raise money for people in the Democratic Republic of Congo. Dine at any or all participating locations in February and help cultivate a brighter future for the Congo. One dollar from the sale of select chocolate desserts will be donated to Eastern Congo Initiative, the first U.S. based advocacy and grant-making initiative wholly focused on working with and for the people of eastern Congo. Theo Chocolate is donating chocolate for the benefit and local non-profit Never Again Coalition is also sponsoring the event.

Dine out at any of these locations to support Chocolate for the Congo in February: Andina, Aviary, Baker & Spice, Blue Star Donuts, Caffe Mingo, Frice Pastry, Gruner, Irving Street Kitchen, Le Pigeon, Little Bird Bistro, Nuvrei, Ox, Pie Spot, SE Wine Collective, Sugar Cube and Trifecta.

Here’s a sneak peak into what some of the pastry chefs will be making; Kir Jensen at Sugar Cube is going to be making a chocolate malted mousse and peanut butter crunch pie topped with fresh whoop and salted caramel. Nora Antene of Le Pigeon will be doing a chocolate whoopie pie with hazelnut romesco and roasted red pepper twizzlers. At Andina, Chessa Fait is making chocolate bonbons with a dark chocolate shell and filled with a gooey ginger rum caramel. Blue Star’s Stephanie Donlan will be making chocolate donuts. Helena Root of Irving Street Kitchen will be making chocolate bread pudding with spicy chocolate ice cream. Baker & Spice’s The Cakery will be serving flourless chocolate cakes & cake-lets according to founder Julie Richardson. Althea Potter, chef at SE Wine Collective will be making chocolate pots de creme with orange sesame biscotti. Trifecta will be serving a chocolate toffee boston cream pie prepared by pastry chef Eve Kuttemann.

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

For other questions about Chocolate for Congo in Portland, contact organizer Lauren Fortgang at neveragaincoalition@gmail.com