There's something magical about a full house. When I returned to Nine Pin Cider Works for our second chocolate and cider pairing event, the energy was palpable - wooden tables filled with eager faces, flight glasses catching the warm glow of string lights, and an exciting mix of familiar and new faces.
Among them, I even spotted a chocolate enthusiast who'd joined us at Wolf Hollow Brewing Company just weeks before. There's no better testament to the power of craft beverages and craft chocolate than seeing people come back for more.
As New York's first farm cidery, Nine Pin's industrial-chic tasting room in Albany provided the perfect backdrop for bridging two worlds: upstate New York's apple country and Guatemala's cacao territories. Against their stunning mural of apple blossoms and fruit trees, we set out on a journey that would connect these seemingly distant agricultural traditions.
Before diving into our carefully curated pairings, I shared a discovery that had struck me during my event preparation: both apples and cacao share a crucial characteristic - they must be harvested by hand. This simple fact reveals a deeper truth about both Nine Pin and Diego's Chocolate: at our core, we're businesses built on human connections.
From the farmers carefully selecting perfectly ripe fruits to the artisans transforming these raw ingredients into something extraordinary, every step of our processes relies on skilled hands and dedicated partners.
The evening flowed naturally between guided tastings and lively discussions. We began with fundamentals - cracking open fresh cacao pods, feeling the beans, experiencing the surprising sweetness of raw cacao pulp. For many attendees, it was their first time seeing chocolate in its natural state, prompting a flood of curious questions. "I never knew chocolate started like this!" became a common refrain.
Our four pairings each told their own story. The Cardamom and Cinnamon chocolate rolls found a spirited dance partner in Nine Pin's Ginger cider, while our Basil roll created an unexpectedly perfect harmony with their Mule variation. But the star of the evening was the marriage of our Cobanero Chile roll with Nine Pin's Apple Pie Secco. The warming chile notes complemented the cider's vanilla and cinnamon beautifully, creating what one guest described as "autumn in a bite and sip."
What made the evening truly special wasn't just the perfectly matched flavors - it was watching the connections form. Craft chocolate newcomers traded tasting notes with more experienced enthusiasts. Conversations flowed from farming practices to flavor profiles, from ethical sourcing to the simple joy of discovering new taste combinations. Nine Pin's commitment to working with New York orchards mirrors our own close relationships with Guatemalan cacao farmers, and guests seemed to appreciate how both businesses prioritize people and planet alongside profit.
The industrial beams and exposed brick of Nine Pin's space, softened by strings of twinkling lights, created an atmosphere where learning felt natural and conversation flowed easily. As the evening wound down, guests lingered over their favorite pairings, jotting notes on their tasting sheets and sharing discoveries with tablemates.
This event was a testament to how craft beverages and craft chocolate can bring people together, spark curiosity, and create connections between farming communities thousands of miles apart. From the careful hands harvesting apples in Samascott Orchards to those picking cacao pods at Kampura Farm in Guatemala, we're all part of a larger story about craftsmanship, community, and the simple pleasure of sharing something delicious.
Want to join us for our next pairing event? Follow Diego's Chocolate on social media to stay updated on where we'll be popping up next!
The evening flowed naturally between guided tastings and lively discussions. We began with fundamentals - cracking open unroasted cacao beans, noting the texture and taste, and experiencing the surprising sweetness of raw cacao pulp. For many attendees, it was their first time seeing chocolate in its natural state, prompting a cascade of curious questions.
Our four pairings each told their own story. The Cardamom and Cinnamon chocolate rolls found a spirited dance partner in Nine Pin's Ginger cider, while our Basil roll created an unexpectedly perfect harmony with their (Moscow) Mule variation. But the star of the evening was the marriage of our Cobanero Chile roll with Nine Pin's Apple Pie Secco. The warming chile notes complemented the cider's vanilla and cinnamon beautifully, creating what one guest described as "autumn in a bite and sip."
As with past events such as this, I really loved watching the connections form. Craft chocolate newcomers traded tasting notes with more experienced enthusiasts. Conversations flowed from farming practices to flavor profiles, from ethical sourcing to the simple joy of discovering new taste combinations. Nine Pin's commitment to working with New York orchards mirrors our own close relationships with Guatemalan cacao farmers, and guests seemed to appreciate how both businesses prioritize people and planet alongside profit.
The industrial beams and exposed brick of Nine Pin's space, softened by strings of twinkling lights, created an atmosphere where learning felt natural and conversation flowed easily. As the evening wound down, guests lingered over their favorite pairings, jotting notes on their tasting sheets and sharing discoveries with tablemates. Most also bought more chocolate to take home and to share, now ready to perhaps try leading their own pairing experiences with loved ones.
Want to join us for our next pairing event? Follow Diego's Chocolate (@diegoschocolate) on social media to stay updated on where we'll be popping up next!
