November 11, 2010

Patrick Smets of Ambiance Chocolat in Toronto Interview

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One of the seemingly toughest people on himself as a chocolatier, Patrick Smets of Ambiance Chocolat in Toronto makes some of the BEST chocolates around.  Why? He uses Valrhona and Michel Cluizel chocolate.  By starting with some of the best, he’s getting some of the greatest flavours out of it.
In fact, if you can’t get me Stubbe chocolates for Christmas, pop out here and get me some of these – wait… lots of these. With someone as hard on himself as he seems in this interview, it is no surprise he makes excellent chocolates.

About Judith Lewis

Editor and chief blogger at Mostly About Chocolate. Expert SEO. judge at various chocolate awards, wine awards, and all the Search Awards. Judith is passionate about food, wine, and travel.

2 Responses to Patrick Smets of Ambiance Chocolat in Toronto Interview

  1. physical therapist says:
    November 12 at 9:25 am

    Thanks for an idea, you sparked at thought from a angle I hadn’t given thoguht to yet. Now lets see if I can do something with it.

  2. Morphis97 says:
    November 15 at 4:28 pm

    Hey there, please tell us when we will see a follow up!

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