On my way from Web 2.0 I happened upon this chocolate shop with the weird name of Schoggi. Kind of like “soggy” only with a weird accent. I couldn’t help by pop in and buy some chocolates. Questions about the chocolates were met with polite answers but as they were imported, not much was known of creation, development and origin.

This shop was laid out in almost a Japanese style with lots of light, soft colours, spaced out and clear colour groupings. Very up-market looking but what was the chocolate like…?

As with any imported chocolate, this stuff has a lot of preservatives. This is going to affect the quality of the chocolate most evident in the ganache squares. These were slightly unpleasant and melted slightly slimy in the mouth. I had to take a smaller than usual sample as I’m not keen on that mouth feel.

The unknown ganache (diamond) was not as unpleasant but it still melts with an artificially smoothed out taste which actually removes the character of the chocolate from the ganache. You are left with an oddly flavoured chocolate ganache and lacklustre coating.

The coffee chocolate was clearly coffee flavoured but here again the ganache tastes slightly slimy and there is a slight grittiness where the sugar is present in crystallised form. This is again not my favourite chocolate and the coffee is extremely strong, the beans seeming almost burnt.

The caramel was a sugar and molasses with extra vanilla flavour which was again so unpleasant that I took a smaller than usual sample. This was not the best example of what can be done with caramel and I am unclear if this is due to transport, age or style.

All in all I’d not go back but this is going to appeal to a particular type of person who enjoys chocolate with that kind of mouth feel and melt. Since everyone is different just because I didn’t enjoy it doesn’t mean no one else will. I would recommend venturing elsewhere as well and experiencing some of the other chocolate San Francisco has to offer.

I had the opportunity to visit the Pierre Marcolini factory in Brussels (well, just at the edge by the airport). I actually had trouble planning my visit due to work and whatnot as it was in March during the height of the preparations for Easter. I ended up spending the weekend in Brussles, taking in the sights, walking , frites, (no watertooi unfortunately), beer (kreik), and waffles (proper long Belgian, not the round sugar-coated ones) with whipped cream and chocolate sauce. I discovered something interesting about Brussels and chocolate which I want to save for another blog post.

I regrettably was stuffed up from a cold the people at the office generously shared with me. Thanks guys – I’ll do something to pay you back I’m sure. So there I was in the heart of chocolate country with a nose cold. Could have been worse I’m sure. I walked, tracked down a number of chocolate shops I found on Qype, did some shopping and on Sunday I slept and worked trying to beat the cold. All to prepare for Monday.

I was being collected at 8am on Monday morning to go to the factory and meet Pierre Marcolini himself and see how they did things. With Nestle taking a 30% stake in the company and rumours of all sorts flying around and after my own discoveries, I wanted to see with my own eyes what was actually happening. Thanks so Soma I had a bit of a clue but I wanted to see for myself whether they really did go from bean to bar.

We started in Pierre’s office after he had just tasted some macarons. The violet was subtle and so I could not taste ot too well with the nose cold but WOW the macaron blew me away. After 2 days of crappy macarons making me realise I was probably too harsh on Pierre Herme and had only ever had fresh, top-of-the-line macarons before Pierre Herme, I finally had a decent macaron in Brussels! We walked through to the bean storage warehouse to see where the beans were stored. This, I knew, was one of the most contentious issues around. Whether Pierre Marcolini went from bean to bar, adulterated it with other chocolate and whether Nestle was invading the process.

Now, I know about the size of the bags of beans Soma gets, and I am aware of how much chocolate that makes. From observation, I can see how much Pierre Marcolini sells on a slow weekend and I can estimate the Japanese appetite for the chocolate. From that, I can tell how much is needed for someone to go from bean to ganache/bar without adulterating it with additional coveture over a year. I have seen the bean storage facility and I have met and spoken to the woman responsible for every step of the bean buying process (exceedingly complex and with the beans from Cuba, a process taking over 2 years just to arrange export!). I have carefully noted everything I saw and spoken about the number of tonnes per year they use.

I believe that, as someone not a professional in but educated about chocolate, they are buying beans in sufficient quantity and storing them in such a way that I have confidence that they are using *only* their own beans to go to bar or ganache. In fact, I had the opportunity to smell the porcelana beans in storage in the warehouse and that same complex mix of scents – including the volatiles – was still present in the porcelana bar and in one of the chocolates. I am, however, not a professional so perhaps another trip back is in order… just to check of course!

So, the beans were there in sufficient quantity with places like La Joya in Mexico selling 3 tonnes, their entire annual crop, to Pierre meaning he really did make his own chocolate. But perhaps he misses a step? Nope. Next we went and saw his roaster and saw how it was gently roasting beans at that moment. It was the scent I had smelt on my way in and my guide Emannuel said that he only notices when they are not roasting as it is so rare. Another indication they really are going bean to bar. The winnower thingy to take the skin/casing off the bean was next to the roaster and so the two large machines (larger than Soma’s) were in but one room of the factory. There was more yet to see.

We went to the room where the machine that grinds the beans into an almost glutinous, pasta-like mass was stored and then followed the process through to the two different refining machines plus the conching machine. These were huge and while I was there they were working pistachios but wow – warm refined pistachios are lovely! I did get to see the conching machine in action keeping the chocolate-to-be warm and moving. The conching process is actually something that happens over these three steps so that the conch actually happens during refinement too and so the cocoa can become overworked here. The conching machine itself could both allow volatile scents and flavours to dissipate or be captured by closing the large vents on top.

Conching isn’t the end and in the last room we saw the tempering machine which was hard at work keeping chocolate at just the right temperature to make the hazelnut bars. These were the very bars I had commented about which resulted in this visit. I saw how they were made, I saw the raw nuts, I watched as they were made and it was explained to me that there was not degradation to the quality of the chocolate as a result of the ‘bloom’. The ‘bloom’ wasn’t real bloom but rather the oil of the nut itself rising up. Apparently this has no affect on the quality of the chocolate. The chocolate used to make the bars is also used to make the ganaches and seal the chocolates. The scent you could detect on the beans carried through to the bar and chocolates in the shop. It was amazing.

We ended the day with a view of these gorgeous easter eggs and some rochers which I got to see being made. In case you ever wondered how they made them so perfectly and so quickly. Well, there will be a video coming soon. Shhhhh… don’t tell!

Back in the office, Pierre patiently answered my questions and I realised how important a youth misspent in school was as I was able to understand much of the French he was speaking. It wasn’t perfect but it was great to be able to understand. He gifted me with a box of the raw ingredients used to make their chocolate including *cream* and not milk powder. Yes, they do full fat that the factory and I’m sure everyone is grateful I also met the design genius who invented the logo and everything since. He is behind the square boxes of a uniform size, the glossy advertising, the storage box precision and also with Emmanuel the shipping boxes and trays which ensure everything arrives in perfect condition.

We continued on to the shop where I was able to try some of the filled chocolates and had the opportunity to try some of the limited editions. Did you know that Pierre Marcolini is the only person in the world currently allowed to export beans from Cuba? May I also suggest you are unlikely to find the same interplay between red fruit and tobacco anywhere else. Besides this, Pierre Marcolini also developed a line of chocolates to go with the Nespresso rane. While some a this point may raide a sceptical eyebrow, I can assure you from my intense and oblique questioning I was unable to uncover Nestle influence. In fact, Pierre had been adamant at the factory that Emmanuel tell me no additional chocolate is used. Pierre Marcolini prides itself on having full control of their chocolate making process, creative direction and bean to bar/ganache process. Having seen it first hand, I’m a convert.

There is more to come but I shall leave it here for now but there will be a competition or two related to Pierre Marcolini coming up after Easter!

I’m not the world’s biggest fan of Belgian chocolates or pralines but I will still try them and I will still rate them on the basis of their merits.  Most of the chocolate I try is of the ganache variety which I love but every once in awhile I’ll get some chocolates which surprise me.  Such was the case with these chocolates.

When I opened the box of LB Truly Chocs chocolate selection, I wasn’t expecting a lightly whipped airy mousse filled chocolate with different fillings.  Indeed with centres called things like “truly mulled wine” I did expect a ganache so it was a surprise to discover this was actually a truer Belgian chocolate than most who make the claim.

The chocolate I chose first was the one with the glitter, not because of the glitter but because it was truly mulled wine.  Biting in to the hard shell and through the whipped centre, I was reminded of the type of chocolates you get from Leonidas – sweet and buttery.
There were two mulled wine flavours and one was white chocolate so no excuse for those of you who only like white chocolate – now you can gobble down a festive flavour!
Truly chocoholic was next and again this was a sweet chocolate with a whipped centre.  I was somewhat caught up in the sweetness but in fairness this is a white chocolate outer shell, darker chocolate whipped centre.
The Truly Irish Cream has a distinctive Irish cream flavour but like the mulled with the alcohol was subtle.  It is safe to eat these and go back to work

Using Callebaut chocolate means these chocolate are nice but not top notch.  I think what LB are doing is innovative and while I might not choose to nosh on them like Twix Fino, I do think that a box of these from the shop would be special.

For a really Christmassy treat for someone who likes sweet chocolate, get the sleigh and get some truffles in it.  Keep it festive with mulled wine, cherry, mandarin, chocoholic, ginger and nut petit-four!

I’m originally from Toronto and so when I visit, I like to discover new chocolate places.  I find most use Callebaut, buy pre-made chocolates from the same chocolate supplier in Belgium and are generally unoriginal.  I found only Soma Chocolates, Stubbe Chocolat, Xococava and certain others doing anything original.

I found Dahaso Chocolat et Cafe on St. Clair Ave W just ever so slightly west of Yonge St, south of Xococava. Instead of yet another Simone Marie or other generic Belgian chocolate shop, I found a delightful cafe with some of the most delicious chocolates.  I cannot believe these are mass-market because they are so delicious.  I know they are not made on the premises but I don’t believe they are mass-market Callebaut.

Never before have I had such a delightful ginger chocolate. The ginger was delicate, the chocolate delicious and as the flavours combined in my mouth they blended perfectly. The ginger ganache was obviously created by using fresh ginger as the ganache gives a hint of ginger heat without overwhelming the palette.  You have to try this chocolate.  It was really surprising to me.

The dark chocolate was distinctive and without the waxy edge I’m used to with Callebaut chocolate. There is a sweetness here that, without being overwhelming, will make it a more popular chocolate for those not as used to dark chocolates.

There are a ton of chocolates here and they are delicious. I bought quite a few and shared them around but chocolates aren’t the only thing that this cafe does.  They also do food and pastries and coffee and tea and Belgian waffles.

When I visited Belgium, I had WAFFLES.  These were confections upon which were piled delicious toppings. In Toronto generally waffles are things made from pancake batter and cooked up but not at Dahso.

At Dahso the visitor can expect a lovely proper Belgian waffle that has a caramelised outer crunchy layer with a proper cooked interior of a mixture that holds its form in the presence of maple syrup, whipped cream or chocolate sauce.  In fact, next time I’m in Toronto I’m making time for one with whipped cream and chocolate sauce.  One to eat in please, with a hot chocolate!

Visit Dahso Chocolat in Toronto at 15 St Clair Avenue West – call ahead on 416-922-3000

Born on the 1st of July 2008, Xococava is one of the newer chocolate shops to hit Toronto.  Located in Deslie Court just north of the St Clair subway station, this ideally located chocolate shop brings some of the most innovative chocolates to Toronto.  From the perennial salted caramel favourite – a popular chocolate in the shop – to the exotic churitzo including real meat, this shop pushes the boundaries of chocolate making to a higher art form.

Laura White, a former pastry chef and 5 year expert chocolate maker, invents some of these innovative chocolate flavours at the front of the shot in full view of the window to the outside tables where people sup on home baked cookies with some of the finest chocolate chips nestled in excellent dough.

Utilising Tuscano Amedei chocolate in her creations, Laura balances the flavour of the base chocolate against the exotic fillings.  Often utilising Belgian style chocolate as a carrier for her more exotic flavours, Laura uses her knowledge of flavour and chocolate to balance flavours off.  Marrying tea and coffee both with chocolate but in very different ways, she is committed to creating delicious and innovative chocolate.

I found her sea salt caramel to be one of the flavours of hers I liked best.  The chocolate did not seem to be the highest quality but the sea salt caramel was lovely. The Earl Grey tea was way more intense than I was used to but it didn’t detract from the overall experience.  The chocolate covered almond dragees were nothing I hadn’t enjoyed elsewhere in the UK but I have a feeling they are a rarity in Toronto.  As such it is nice to see these lovely roasted almonds with caramelised sugar covering them before the delicious chocolate and powered cocoa finishes it off.

Pop by and try the chocolates.  They are yummy and unique and fun at a dinner party.

Godiva chocolate is probably the first chocolate someone tries when they try a better quality of chocolate.  While stuffed full of additives, these chocolates are definitely a step up from ordinary chocolates.

The packaging here is one of the high points for the chocolates, with attention paid to the detail of everything from images on tins to charms on ribbon festooned boxes.

The chocolate itself is slightly oily, with a flavour that speaks of cocoa butter being removed and vegetable oil added.  The amount of sugar in the milk chocolate makes me cringe a bit but overall this is a better quality of chocolate from the norm.

While there are preservatives and this isn’t top notch chocolate, it is mass market and a excellent first step out of the mass-market comfort chocolate in to something else.  By accepting the higher price too, it makes it easier to transition to the truly high quality chocolates.

The staff at this shop are what makes it stand out.  While in the past I have been faced with the worst staff I have ever encountered, within the last 2 or so years the management seems to have changes and there are lovely people working there.

Happy, friendly and understanding a lot more about chocolate than you might expect, the staff really make this shop stand out for me.

When I was looking for chocolate covered pretzels and they didn’t have any, they helped me find some at a different location.  When I needed help choosing chocolates for my sister’s wedding, they helped show me options and costs.  Absolutely brilliant people there now who will help you pick the right chocolate for you.

Give this branch of Godiva a try while they still have this outstanding staff compliment.  Tell them what flavours you like and they’ll find the right chocolates for you.

Chocolate in the city of Amsterdam. It really doesn’t get much more indulgent than that. Chocolate is a pleasure that few enjoy to the fullest with too many chocolate makers resporting to a pre-made chocolate for their base and building their flavours off that already inferior chocolate.

I’m passionate about chocolate. To me, chocolate is a symphony of flavours in the mouth. You can both enjoy the singular flavour of the entire orchestra at once or concentrate on enjoying each individual component.

I am not, though, a fan of the Belgian style of putting sweet cream in the middle of thick chocolate so I get goo all over my face. They also tend to be too sweet for me. Nothing against them – lots of people love Belgian chocolate. I just prefer the French style of doing things.

Upon entering this chocolate shop, you are immediately aware of a big difference between this one and others – there is a big glass wall separating the main shop with the chocolate producing area. You can watch the chocolate being made. You know the chocolates will be unique and not made elsewhere and shipped in because you can watch the magic happen. Just because you can watch the magic, doesn’t mean the result is any good.

Imagine my surprise when I liked the Belgian stylings of Van Soest chocolates in Amsterdam. They are in the Belgian style for fillings but a more French approach to the outside (no, I’m not an expert. I just notice trends and generalise a lot). The more bitter, thin outside combined beautifully with the cream inside to take the extreme sweetness out of the equation, leaving a delicious taste in my mouth.

The port chocolate was a particular delight, with a subtle but distinctive flavour.

In addition to the truffles were excellent chocolate beans, revealing the subtle distinctiveness of the chocolate as well as the fullness of the flavour.

One particular favourite were the chocolate coated almonds. Eschewing the common tendency to either make the chocolate coating too thick or caramelise them, this was a balance between roasted almonds, chocolate and cocoa powder.

I highly recommend trying the chocolates here but don’t buy too many. They are rich in flavour and as a result, you can only eat a few before being satisfied.

Van Soest is readily accessible from tram route 4 in a lovely location near a bridge over a canal. Take some time and enjoy your chocolate!