Love for Norman Love

I’ve never been to Florida, though I think it would be entertaining to visit Miami. I have visions of beaches, svelte bodies, and skin as far as the eye can see. It’s decidedly hot and sexy. And, let’s be honest, that’s not really an aesthetic that goes well with chocolate. After all, hot + chocolate = melty mess. Sexy + chocolate…well, that one works. Now that you mention it, maybe melty mess isn’t so terrible after all.


I don’t think you can get Norman Love chocolates in Canada. That is, I’ve never seen them (and I would love to be wrong). You should have seen my face when I found them at Chocolopolis. I bought one of everything.

There are a lot of heart-shaped chocolates (Norman Love, get it?) but each one is perfectly, impeccably molded. It’s a chocolatier’s dream: impossibly thin shells that yield just so to expose the hidden gem inside.

Technique aside, these are decidedly sexy chocolates. If I didn’t know that Norman Love was based out of Florida, the chocolates would have told me. They’re brightly coloured, they’re flamboyant, they’re fun. They’re almost – but not quite – brash.

And the taste? Oh, lordy. Divine.

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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