Posts Tagged chocolate

Chocolat de plus


…and these were acquired in a week-after-Valentines sale.

This time it was dômes. And I quote:

1. Our “old fashioned” caramel infused with natural orange oils and chopped bits of orange peels from Valencia, Span, then covered with a dark chocolate dome.

2. Caramelized roasted hazelnuts blended into our 60% dark chocolate and then covered with a milk chocolate dome.

Le mariage parfait des textures: une onctueuse ganache enrobée d’un dense chocolat au lait, noir ou blanc.

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Valentine chocolates

Sea salt chocolate

Bof. I’ve been neglecting this blog. However, here is a picture of the chocolates I gave Yusuke for Valentine’s Day, from Suite 88 (aka heaven).

The mosaic box set includes:

  • Amaretto
  • Caramel anglais (English caramel)
  • Espresso
  • Érable (maple)
  • Fleur de sel (sea salt)
  • Florentin (with orange and honey)
  • Limoncello
  • Rhum raisin
  • Praline
  • Thé vert (green tea with white chocolate)

I also bought some truffles: green tea, praline, and milk chocolate, but they didn’t stick around long enough for a picture.

In Japan, it’s customary for girls to give guys chocolates for Valentine’s Day. There are two categories of giving: 1) 義理チョコ (giri-choco) or “obligation chocolates” for people you don’t really care about, and 2) 本命チョコ (honmei-choco) for your “real” Valentine.

The guys return the favour with gifts to women one month later on White Day (conveniently close to my birthday).

Mosaic chocolates

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Chocolaterie break

Just before Christmas, a beautiful chocolaterie opened right next to our apartment called Suite 88. We immediately took advantage by buying chocolaty gifts for friends. Said friends, however, do not live in Montreal, so twice we inherited back the shops’ coupons for a free hot chocolate or Belgian waffle that were slipped into the truffle packages.

We finally redeemed the coupons with a special afternoon treat last week. (We shared tastes of each.)

First was a tall mug of hot chocolate. The many choices included cinnamon, ginger, orange, mint, vanilla, sea salt, and citrus, all with an option of regular, white, or “intense” chocolate. I chose milk chocolate with soy milk with…drum roll…cayenne pepper. It was, indeed, very spicy. According to the website: “Papilles fragiles, s’abstenir.” (Not for delicate tastebuds.) A sure-fire way to warm up on a cold day.

Yusuke was in charge of the waffle decision-making. Sadly, they were out of green tea gelato, which he really, really wanted, so we’ll have to go back again soon.

The white gelato is lemon, with tiny candied lemon pieces. Very light and delicate, it was perfect for cooling one’s tongue after the hot chocolate. The pink is peppered strawberry. Yes, that would be black pepper. The spiciness was surprising and very tasty. It’s hard to describe, but it was a bit eating a black pepper Bertie Bott’s jelly bean at the same time as a sweet frozen strawberry. And obviously, the whole creation was topped with more chocolate.


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Bûche de Noël

Buche de Noel

Our chocolate-chocolate Bûche de Noël from Première Moisson.


Biscuit au chocolat imbibé d’un sirop au chocolat, roulé avec de la crème au beurre au chocolat et recouvert d’une ganache au chocolat 70 % cacao.

(Il est important de consommer votre bûche à la température ambiante sans la boite afin qu’elle soit onctueuse en bouche et savoureuse au goût.)

Even the “ribbon” on the top and the end pieces that say “Joyeuses fêtes” were chocolate.

Oh là là. Une tranche

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