Food & Drink

Scoop: Theo Chocolates x Reese’s Peanut Butter

Theo continues to prove that everything goes better with chocolate

By Brangien Davis December 31, 1969

This article originally appeared in the October 2010 issue of Seattle magazine.

The Fremont-based organic chocolate purveyor Theo has gained a well-earned reputation for fair trade cacao bean sourcing as well as innovative collaborations—for example, creating chocolates in cahoots with perfumers, tea makers and local Fremont Brewing. This month, Theo continues to prove that everything goes better with chocolate by way of its “Chef Session,” a limited-edition collection of seven chocolate-enrobed confections created by West Coast chefs of note. Holly Smith of Kirkland’s Cafe Juanita contributes a candied beet and almond praline. Maria Hines of Tilth offers a tamarind lime chili caramel. Poppy’s Jerry Traunfeld brings a white chocolate cinnamon basil ganache and huckleberry pâté de fruit, and Lark’s Johnathan Sundstrom whips up a pine resin ganache with smoked tea and salt garnish. Wishing for more carrot in your chocolate combo? Never fear, Gabriel Rucker of Portland’s Le Pigeon presents a carrot caramel. Theo’s plan is to rotate in new chefs—and new confections—each year, which means we can still hope a geoduck ganache makes the cut in the future. Price not yet determined at press time. Available via and at various gourmet chocolate shops in Seattle.


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