“You know how Willy Wonka takes the Golden Ticket winners through a small door and opens up this world? That’s my world.”
The final product comes filled—should you have the heart to crack it—with crispy almond-praline eggs.
England’s Cadbury deserves the credit for inventing the world’s first heart-shaped box of chocolates, but it was Ganong’s red felt hearts that Canadian lovebirds first exchanged in the interwar years, and what’s that if not a sweet memory?
FROM THE ARCHIVE: When you enter the shop on rue de la Roquette, you’re hit with the most luxurious of aromas: chocolate. And not just any chocolate but chocolate made in the open manufacture (workshop) on-site. This chocolate is so pure, all that’s missing is the cocoa plantation out back.
Valentine’s Day calls for chocolate, and this recipe for a small but satisfying ultra-chocolaty cake from Butter Celebrates!, the latest cookbook form Vancouver’s Butter Baked Goods, does the trick whether you’re sharing it with someone or not.
Determined to liberate bonbons from their “guilty pleasure” status, San Francisco native Ben Tseitlin began making chocolate in 2009, using ingredients that left him feeling good post-indulgence.
In honour of Chinese New Year, Kit Kat Studio will offer an edible 24-karat gold leaf–enrobed Kit Kat bar flavoured with rare Feng Huang Dan Cong Oolong tea from Guangdong, rose petals, and sweet lychee, finished with rose jelly and wrapped in red silk.
“Good things come in threes” goes the old adage. So what do you get when you add a crunchy, chewy base to an unctuous middle and top it all off with a crisp chocolate coating? Do the math and you find a Nanaimo bar in your hand.
From gummies to chocolates, Toronto’s Petite & Sweet has you covered.