New Thing #286: Soma Mayan Hot Chocolate

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What better way to warm up on a cold winter night than with a cup of Mayan Hot Chocolate form Soma chocolatiers?

Firstly, I’ve never had a proper Mayan style hot chocolate that incorporates chilies into the mix. Secondly, I’ve been told repeatedly that Soma makes the best hot chocolate in Toronto from multiple sources over the years.

And as luck would have it, we strolled right past Soma tonight after a rather enjoyable dinner at Wvrst. We quickly ducked inside and grabbed a couple of drinks to go that wound up keeping us nice and warm on our way to the subway. 

And it was absolutely delicious.

I don’t know how I can have hot chocolate without chilies ever again. Their slight bite was the perfect complement to the sweet, rich chocolate they accompanied. The liquid was smooth and velvety all the way down and the foam on top just gave it that little extra bit of silkiness that it needed.

I think I’ll skip the espresso shops nearby next time I go on a cold day and head straight in for another cup of this sweet hot chocolate instead.

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New Thing #184: P??tisserie La Cigogne

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Pâtisserie La Cigogne moved into the neighbourhood a little while ago, futher upping the ante for businesses in our little neck fo the Danforth. 

What used to be a decent Italian restaurant now boasts the most amazing pastries, cakes and breads. I know, because I had three of their desserts tonight, all of which were delightful. 

Ok, delighful doesn’t cut it but delectable is close. Ridiculously indulgent is closer.

The three I brought home to my very excited four year and happy wife were:

Intense
Dark Chocolate Mousse filled with Mixed Berry oCulis finished with a Dark Choclate Glaze

Prince Noir
Crispy Praline Crust, Roasted Hazelnut Coffee Butter Cream Dark Choclate Mousse

The Paradise
Orange Flavoured Choclated Mousse with Grand Marnier Crème Brûlée Filling

To say we were sated at the end of our tasting would be an understatement.

On top of the wonderful treats, the staff were very friendly. 

I just hope that the expansive nature of the building isn’t too much of a burden for this bakery. I’d hate to see it go away.

New Thing #117: Chocolate Ice Cubes

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My wife sent me a not so subtle hint to make these chocolate ice cubes yesterday when I came downstairs and found all of the ingredients laid out on the island. 

Tonight we popped them out and dropped them in some milk with a little bit of vanilla flavoured simple syrup. Soon we were sipping some mighty fine chocolate milks through dinner. As the cubes melted, the milk took on a wonderful, silky chocolate flavour. A few stirs here and there and the flavour and colour became more and more rich. 

So of course the next step was to make a cocktail with them. A little vodka, a cube in our mini-shaker and a gentle shake later and I’m happy to report that I’m enjoying the best tasting chocolate martini I’ve ever had. 

And, as you might expect, Audrey is over the moon at the revelation that we now have frozen chocolate in the freezer.

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