Voya’s petits fours: sparkly coffee cookies

If you’ve just joined us, I’m waxing poetic on the petits fours plate at Voya. It’s a changing plate of miniature deliciousness, and the plate I had featured lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates.

So, what’s this about sparkly coffee cookies?

That’s probably not their real name, and it really doesn’t do justice to just how pretty they are. They probably have some fabulously Italian name that means coffee-almond-bites-of-eternal-and-undying-love, but I’m just going to call them sparkly coffee cookies.

They’re perfectly round, loonie-sized cookies that are dusted in sugar and garnished with a coffee bean. Coffee bean aside, these cookies pop with coffee flavour, and then mellow to the slightly sweet and nutty almond base. It’s like a chewy version of a coffee amaretti. But prettier.

Voya (in the Loden Hotel)
1177 Melville Street
Vancouver, BC
(604) 639-8692

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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