Voya’s petits fours: cherry cordials

Well, I’m halfway through talking about the petits fours plate at Voya. While the specific items change quite often, I’m hoping you’ll have a chance to try some of what I had: lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates.

When I think of cherry cordials, I think of those gross things that came in cheap boxes of chocolate at Christmas. They were cloyingly sweet, the chocolate was cheap and waxy, and the cherry tasted like anything but a cherry.

Well, cross your fingers and hope that you get to try pastry chef Maurizio Persichino’s cherry cordials. Encased in the thinnest possible dark chocolate shell, the cherry cordial puts emphasis on the “cherry” rather than the “cordial” part of the name. The cherry is plump, succulent and just boozy enough, and the surrounding syrup is pleasantly sweet.

One of these days I’ll have to tell you the magic behind making cherry cordials. But that’s another story for another time.

Voya (in the Loden Hotel)
1177 Melville Street
Vancouver, BC
(604) 639-8692

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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