Soma Chocolatemaker (pop) rocks!

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.

Soma Chocolatemaker
55 Mill Street, Building 48
Toronto, ON

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, TravelTags, , , , 4 Comments

4 thoughts on “Soma Chocolatemaker (pop) rocks!”

  1. That sounds really cool. I secretly like poprocks! Good thing you got some of everything or you may have missed out on this one!

  2. Sometimes just a little piece of chocolate isn’t enough. Sometimes you just need the whole pound of chocolate goodness.

  3. When I was in Paris I bought a hazelnut filled chocolate lollipop coated in pop rocks and it was a blast to eat. πŸ™‚

    I’ve been wanting to try something with pop rocks, but unfortunately they only sell ‘pastry rocks’ in large quantities and I’m not sure I could use them all…. although I could just eat the rest. πŸ™‚

  4. justalittlepiece – Heh. You read the part about me not having willpower, right?

    Kelly – I’m totally making those lollipops. And I could probably help you get rid of those pastry rocks, one way or another. How big are we talking? Maybe you could cast bars. I could be convinced to split an order with you at Christmas.

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