ChocolaTas, and method to my madness

You’ve probably never heard of ChocolaTas before. The Abbotsford company has been around for a while and does a bustling business providing wholesale chocolates to local restaurants and hotels. ChocolaTas used to have an occasional table at Granville Island Public Market, and made some buzz last year when it partnered with Emily Carr. Students were asked to supply custom designs for a winter line of chocolates. The winning designs were translated into coloured cocoa butter, applied to the tops of handmade chocolates, and sold as part of a limited edition collection.

Anyway, fast forward to today when ChocolaTas has a spiffy new booth at Granville Island Public Market. There’s an impressive selection of flavours ranging from the expected (80% dark chocolate ganache) to the unexpected (wasabi and lemon-thyme, among others).

I chose an assortment of chocolates to try. It has taken me a while to figure out how best to approach a tasting menu of chocolates, because I tend towards the exotic or unusual flavours. The problem with this is that if an unusual chocolate isn’t good, it’s not clear whether it’s the chocolatier or the flavour. I’m more disciplined these days, and try to get a mixture of classic and crazy. I’ll usually get a few classic flavours (caramel, hazelnut, vanilla or coffee) and then a few wacky ones to round things out.

ChocolaTas
151 – 1669 Johnston St.,
Vancouver, BC
V6H 3R9
604-488-1226

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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