All The Best Fine Foods hosted an evening with Toronto chocolatier, David H. Chow, whose line of artisanal chocolates and confections is being carried at the store.
Chow explained about working with chocolate, “Temperature is the hardest to monitor and important to be tempered correctly. However, chocolate is forgiving, and people should not be afraid to experiment with it.”
He emphasized the importance of learning what flavours will complement the chocolate. Balancing sweet with spice and salt and adding texture, creates new taste sensations.
Guests were guided to different stations and selected their flavours to blend into their own unique chocolate bar. There was a choice of different Valrhona chocolates including Dulcey Blond Chocolate, Bahibe Milk Chocolate, and Manjari Dark Chocolate. An enormous list of ingredients was available, including freeze-dried tangerines, freeze-dried tomatoes, pistachios, tonka beans, nougat, and lavender. Everyone put together their own spin on the perfect chocolate bar, with David H. Chow choosing “the winner”, to be sold as a special addition to his line.
The ingredients were then mixed into the chocolate, poured into the molds and then refrigerated for 5 minutes. They came out ready to eat, and, tasted delicious.
ATBFF co-owners’ Sue Merry and Jane Rodmell consider David H. Chow to be the most talented artisan chocolatier and are excited about sharing his talents with their clients.
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