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A chocolate soiree in the nation's chocolate city, Washington, DC, is an appropriate way to celebrate so many occasions. The theme was my inspiration behind a birthday event that I recently organized.
Pingg features the artwork of many known and talented artists, so I was not surprised to find the perfect invitation by Craig Kanarick here. In our increasingly connected society, electronic invitations serve as a creative and efficient way to share event news, especially when the event planning window is small.
Co Co. Sala is Washington DC's upscale chocolate restaurant, lounge, and bar, so it is the perfect environment in which to host an event with a chocolate theme. Lounge booths and tables, private rooms, or outdoor space are all offered to meet your event needs. I opted for reserved booths and tables for approximately 20 guests who wanted some privacy, but wanted to enjoy the Co Co. Sala scene as well. 
The vibe at Co Co. Sala is intimate and cozy and dark and rich, just like chocolate. The decor and elements are in the spirit of chocolate, especially some of the artwork that is actually the real thing.
The cocktails at Co Co. Sala are as good as they sound! Chocolate lovers will not be disappointed by the "MMM" Malted Milk Martini, which is Svedka Vanilla, Bailey's, and malted chocolate.
The desserts at Co Co. Sala cater to every chocolate lover's palate. From white chocolate and raspberry mousse to milk chocolate and peanut brittle crunch, whatever your favorite combination, you will find it on Co Co. Sala's dessert menu. The Onyx (dark chocolate mousse, vanilla creme brulee, salted caramel, crispy pearls, and brownie) and the Some More Creme Brulee (chocolate creme brulee, toasted marshmallow, and graham crumble) were evening favorites. 
The brunch and dinner menus are not to be overlooked either. A bridal shower or engagement party could be celebrated at Co Co. Sala's brunch, which includes comforting selections like the Breakfast Flatbread (cheddar hash browns, chicken sausage, scrambled eggs, crispy bacon, roasted tomato, hollandaise sauce, and pesto flatbread) and the Artichoke Tart (creamy hearts of artichoke, tomato confit, and truffle and tarragon vinaigrette).
Favors of miniature chocolate chips, chocolate covered peanuts, and chocolate covered pretzels went home with guests. For guests who still did not have their fill of chocolate, to-go treats from Co Co. Sala's dessert counter were available.
