Perhaps quality white chocolate is a little more sophisticated than it’s given credit for.
This recipe by Thomas Haas of Vancouver’s Thomas Haas Chocolates & Patisserie has a few moving parts, but don’t let that deter you for making it at home.
FROM THE ARCHIVE: Fruitcake. It’s a word that strikes fear in the hearts of even the most diehard dessert fan. The holiday gift that everyone dreads, it conjures visceral memories of inedible, leaden creations chock full of luridly coloured and artificial-tasting fruit.
Though many have had the privilege of eating his desserts and chocolates, should you have the chance to meet him, you would find Thomas Haas formidably funny, measurably modest. He made a reputation with the Four Seasons in Vancouver, but had grown up in the Black Forest of Germany, near Freiberg.