Scientist, artist and chocolatier Phil Simonson decided to spend his life in pursuit of the perfect truffle nine years ago, when his husband made him a box of chocolates for Valentine’s Day that changed his opinion about chocolate forever. Two years later, he opened Chocolate Lab in Denver as a place where he could give others that same eye-opening and mouth-watering experience. It’s a place where he combines art and science, experimenting with culinary techniques and curating a beautiful dining experience.
Everything is made in small batches, by hand, using the highest quality ingredients. Simonson loves to play with ways to combine savory and sweet, leading to the recent opening of a restaurant and bar inside his chocolate shop, serving dishes where chocolate plays a starring or supporting role. Choose from selections such as the 18-hour slow roasted pulled pork sandwich with a bourbon-chocolate barbecue sauce, a warm tomato salad with cherry tomatoes, balsamic, white chocolate champagne foam or hundreds of truffles and sweets that he is already famous for. The signature cocktails either include chocolate or are designed to enhance the chocolate in his dishes.
Chocolate Lab is dedicated to sustainable practices, sourcing only fair trade or single-sourced chocolate and as many local, organic ingredients as possible. All packaging is made from 100% recycled materials. Along with the retail counter and full restaurant, Chocolate Lab also offers custom orders and catering services for wedding and corporate events. Think you have the next best flavor combination? Give your suggestions to Simonson and see his mad science skills at work.