chocolate

CocoaNymph – a Sweet Find Just in Time for Valentine's Day

Thick and creamy I had the pleasure of being one of the first to taste CocoaNymph’s newest creation for the hot chocolate festival: Maple Cinnamon drinking chocolate with a caramelized apple ring. This flavorful combination is just one of 15 flavors available at CocoaNymph throughout the year.

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Beta 5 Chocolates (413 Industrial Avenue)

The “form-5 beta crystal structure is the most stable for of cocoa butter crystallization, formed through the controlled melting, and subsequent cooling of liquid chocolate”. As a result, this molecular stability allows BETA 5 chocolates to be of the smoothest quality, with a distinctive, healthy shine and a crisp snap. Turns out the art of chocolate making, is actually more of a science.

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Ganache Pâtisserie – summer 2009 menu

Ganache Pâtisserie (1262 Homer Street) just announced its newest creations for its summer 2009 menu. Sitting on an almond biscotti base, Bleuet Amande is a smooth and creamy Amaretto cheesecake simply finished with a B.C. blueberry compote and housemade amaretti cookies. A natural combination, Chocolat Malté layers rich dark chocolate malted mousse and chocolate malted ganache on a dense and chewy white chocolate blondie foundation. Coco et Figue is a coconut sensation of light coconut rum parfait between layers of coconut dacquoise and buttery olive oil cake spread with a vanilla fig compote.
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At the reasonable price of $5.75 per cake, dessert at Ganache is great for sharing between two people when you just want a little taste to satisfy a sweet craving.
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