Tuesday, December 29, 2009

diving in

A lot has been said about chocolate. It has been a long time since Marie Antoinette drank hers , dark and foamy, for both pleasure and for curative purposes , as it was then the fashion . The cups were small, more like espresso shots and the spicy brew ( often sprinkled with pepper) would invigorate.
Since then, a crop of chocolatiers have open shops to the cries of pleasure from all of us. I can pinpoint the beginning of the trend to the early 80"s when Alice Medrich served the best truffles west of the left bank in her store Cocolat. Her truffles were traditional and delicious. Since then, artisans have explored various fillings and 'couvertures"( I think that is the term), to a point of Dalinian madness and genius. After all ,who could come up with a truffle filled with a black olive ganache?
Well, who but the brain behind a Toronto candy and chocolate store, adjacent to his spanish influenced restaurant, Cava.
I love the clean design of the box, as well as of the labels.The extraordinary truffles play a quite game of elegant checkers.
The olive truffle was astonishing, the salted caramel unmentionably divine.
So , when in Toronto, run there, otherwise, order may be.....

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