I have no willpower. None whatsoever. And when it comes to a case full of chocolates, all shiny and beautiful, I usually err on the side of lavish and try one of everything. Now, if it’s a chocolatemaker in Vancouver, I can pace myself and try a few on each visit. But when travelling, I usually get one piece of everything that’s available. It’s a hard-knocked life.
So when I was in Toronto, I bought a giant box of truffles from Soma Chocolatemaker. They range from classic (fleur de sel caramel, orange marzipan) to modern (single-origin flavours) to unusual (Douglas Fir, olive oil). I’m impressed at the range of flavours, but more importantly, with the execution. Each piece was perfect, each shell was uniform and thin, and the fillings all delivered what they promised.
The standout, though, was Sparky: gianduja laced with poprocks. I know it sounds gimicky. But the gianduja (a combination of caramelized hazelnuts and milk chocolate) was the perfect vehicle to deliver those long-lost childhood exploding candies. It was entirely delightful, entertaining, and whimsical – which is, actually, what the experience of tasting chocolate should be like. It’s a seasonal truffle, but maybe if we all request it en masse, it’ll win a permanent spot on the chocolate menu.
55 Mill Street, Building 48