Soma Chocolatemaker

I love Toronto. I realize that’s a bold statement to make, since it seems like there are a lot of Toronto haters out there. But really, the vibrance, the nightlife, the diversity – I can’t get enough of it. You really have to let it grow on you, explore the neighbourhoods, and hang out with the locals. Please, for all that is sacred, don’t go down to Queen Street West, see the string of chain stores, and pronounce Toronto soul-less.

When I lived in Ontario, I was in Toronto once every 6-8 weeks for five years. In that time, I managed to see a lot of the city, and find some lovely gems. But even still, in a city that big, there are always things to discover.

Case in point: the Distillery District (beware, baaaad website). It’s tucked away in a little corner of Toronto, just east of the St. Lawrence Market and near the water. It’s home to really sweet coffee shops, chi-chi cafes, and – oh, right – Toronto’s very own chocolate maker.

Soma Chocolatemaker is one part bean-to-bar manufacturer, one part delicious truffle maker, and one part gelato maker. Chocolate heaven, I tell you what.

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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