Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


Vaughan
Ontario

4168821535

Blog

The Luxury Chocolate Show

Sandra Abballe

On November 3rd we took part of the 3rd Annual Luxury Chocolate Show at Roy Thompson Hall. Guests had the opportunity to taste our hand painted bonbons, pate de fruit and origin chocolate sticks. I always love when guests bite into the chocolate and their face lights up. For me, that makes everything worth it! Seeing that moment when the person is transported to a place of happiness is so special. I recently read a quote from Elsa Schiaparelli "A good cook is like a sorceress who dispenses happiness". I couldn't agree more! 

I did a demo at the show where I talked more about origin and plantation chocolate (now available under Shop). Origin chocolate means that all of the cacao beans are grown and harvested in one country, whereas plantation chocolate means that all of the cacao beans are grown and harvested on one particular farm by the same farmer year after year. This is a very special chocolate as it has a limited crop and offers an unique flavour. Typically chocolate is grown throughout the world and the chocolate manufacturer collects their beans to develop the cacao percentages that they are looking for. Very similar to wine, depending on where in the world the chocolate is grown, the flavour will change. You can have a 75% chocolate from Tanzania and a 76% chocolate from Ecuador; even though they are only 1% difference they will taste very different. 

Origin chocolate means that all of the cacao beans are grown and harvested in one country, whereas plantation chocolate means that all of the cacao beans are grown and harvested on one particular farm by the same farmer year after year.
Luxury Chocolate Show_Succulent Chocolates10.JPG

I went on to explain how I used both an origin chocolate and a plantation chocolate in my Award Winning Bonbon from The World Chocolate Masters Canadian Preselection. The chocolate is a combination of diced caramelized apples and a salted peanut butter ganache. I used a combination of Alto el Sole Plantation Chocolate from Peru and Origin Chocolate from Ghana to make the bonbon shell and I also used Origin Chocolate from Ghana to make the Salted Peanut Butter Ganache. 

Guests at the show had an opportunity to enter a draw for a Chocolate and Wine Pairing Party for 6. I am happy to announce that the winner is LARRY HUMPRIES. With such an overwhelming response and in the spirit of the Holiday Season, we have decided to offer second prize of a value of $50.00. 2nd Prize goes to CANDIDA DE CLOU.