We were reviewed as a “upcoming chocolate shop” in the lastest issue of City Spice magazine, a Travel Alberta publication. Read the article here.
We have recently brought some new products into the store for you chocolate connoisseurs.
Coppeneur is a German chocolate maker, and we decided to carry their chocolate, because we find their quality to be excellent. Their organic single plantation bars are truly delicious. Also check out the Coppeneur filled bars in flavours such as Walnut & Cognac or Chili & Highland Whisky.
Because so many of you told us that you liked the Claudio Corallo line of chocolates, we stocked up once more. The popular crystallized ginger bars are back, and we have also added a delicious 70% dark chocolate with cocoa nibs. My personal favourite, the 80% with crystallized sugar, is back too.
We continue to carry the Pralus “Les tropiques du chocolat” line, which features single origin 75% chocolates from all over the world. This time we are testing out the mild and slightly “hazelnutish” Venezuela and the earthy Sao Tome & Principe, which has a slight hint of mushroom. And for the first time we have brought in the Pralus Fortssima with an 80% cocoa content.
Also new are Domori’s Carenero Superior, a very smooth 70% chocolate from the Barlovento region in Venezuela and a 70% super-fruity Madagascar (definitely on my top 3 list now). Finally, for those of you who have been eagerly waiting its arrival, the Domori Porcelana is back.
At the party last night we distributed a quiz, and many people asked for the correct answers, so here they are: (by the way, we had 3 winners, all who scored a very impressive 4 out of 5!)
Please read it! It contains some news and a picture of some great truffles.
After a month away from the Cocoa Room and with a trip to Europe under my belt, I’m ready to begin a new season of chocolate making. I think that our trip to Hamburg didn’t inspire me as much as it confirmed that the Cocoa Room is on the right track. It seemed that the trend in chocolate culture there strongly favored high-cocoa content, single origin bars or bars that were “seasoned” with herbs or spices. I visited a great shop called “Chocolate World” in Hamburg and picked up lots of interesting chocolate. My favorite bar was a Mace bar by a Belgian company called Zabaar. I thought it was perfectly spiced and super fresh because it was vacuum sealed. I didn’t visit any chocolatiers in Hamburg-I don’t think Hamburg is a hot bed for that sort of thing. I had some pretty awesome wheat beers, though.
After a summer shutdown, our web sales are open again. Thanks for your patience! We will be revamping the on-line catalog soon, and we will keep you posted.