ChocolaTas: salted chocolate yumminess

In case you missed it, I’ve been reviewing chocolates from ChocolaTas: their  dent-du-midi (almond praline), Earl Grey, and four-spice milk chocolate bonbons.

The last chocolate that I tasted from ChocolaTas was the salted dark chocolate ganache. Salt and chocolate are all the rage these days, with the flavour combination popping up everywhere. It makes sense, really, because good chocolate has a really complex flavour profile – similar to wine or coffee – but is missing salt. And salt, as we all know, makes things taste good.

In all seriousness, salt enhances flavours. And since chocolate is already delicious, just think about what a little kick-start could do.

I was expecting something a little bit different, but – wow. The salt the flavours rounder, more subtle, and more cohesive. It really brings out the earthiness of the chocolate, and highlights new flavours, some of which I can’t quite put my finger on yet.  This one is fun – you should try it the next time you’re at Granville Island.

151 – 1669 Johnston St.,
Vancouver, BC
V6H 3R9
ChocolaTas on Urbanspoon

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.

Categories 2009, Food scienceTags, , 5 Comments

5 thoughts on “ChocolaTas: salted chocolate yumminess”

  1. Your comments on ChocolaTas are right on. They have an amazing array of chocolates. I think they are the best in Vancover. I stumbled across them at the kiosk in the Granville Island Food Market.

  2. It’s so hard to say who “the best” is, because it’s so subjective. Thomas Haas does beautiful, classic chocolates – but then there are lots of smaller producers – Bad Girl Chocolates, Cocoa Nymph – that I also love. ChocolaTas does a bit of both (some classic, some new stuff), and Mink makes great filled chocolate bars. Some restaurants and hotels (Voya in the Loden Hotel, in particular) have beautiful in-house chocolates, too.

    It’s a non-answer, but that’s all you’ll get out of me. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s