The Broadmoor in Colorado Springs is forgoing the traditional 100th anniversary symbol, a 10-carat diamond, to instead mark its centennial this month with an edible gem of sorts: a private blend of Valrhona chocolate, one of only a few such custom concoctions available in the United States. The final combination—which includes cacao from the Ivory Coast, Madagascar, and the Dominican Republic—took Adam W. Thomas, the Broadmoor’s executive baking and pastry chef, and a visiting team from Valrhona nine iterations to perfect. The world’s longest-running Forbes Five-Star and AAA Five Diamond resort is showcasing its chocolate on menus across the property; guests will also find it in the squares that appear on their pillows during turndown service. For the largest selection, head to the Broadmoor’s new pâtisserie, Café Julie’s, and ask for the Broadmoor Intense: a decadent bonbon in a chocolate shell that we’d choose over cake any day.

1 Lake Ave., Colorado Springs, 719-634-7711

This article was originally published in 5280 June 2018.

Amanda M. Faison
Amanda M. Faison

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.