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Chocolate maker Guido Castagna’s factory outside Turin smells like freshly baked chocolate cake, roasted hazelnuts, and the chocolatey equivalent of a warm hug. Castagna and Milan’s Pia Rivera are two of Northern Italy’s most internationally awarded, technically skilled, and flavour-forward chocolate masters.
This week NUVO brings you a delicious way to incorporate the final berry bounty into a dish featuring our favourite year-round treat: chocolate.
Canada may not have a reputation for its chocolate manufacturing the way, say, Switzerland does, yet the Maritimes were a shipping hub for sugar, spices, and molasses imported from the Caribbean around the turn of the century, and as a result, the confectionery industry historically flourished.
Two Canadian food blogger duos share their approaches to creating decadent yet straightforward fondues.
This year chocolatiers and pastry chefs in Canada have a whole new flavour variation and gorgeous colour to craft in, with the introduction of RB1 couverture—or “the fourth kind of chocolate”—ruby.
It’s been a great year for food and drink at NUVO. This highlight reel shows off some of the best of the best when it comes to spirits, fine dining, and desserts.
White-walled, breezy and minimalist, État de Choc, on Montreal’s St. Laurent Boulevard, is a “metaphorical adoptive country for everyone who loves chocolate.”
“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.
The stories behind the independent makers of Canada’s most beloved snacks.
