Where to find the most beautiful Easter chocolates in town

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From bean to bar treats to artistic eggs, these Toronto chocolate vendors have your Easter chocolate needs covered with their locally made treats.

David Chow’s artistic approach

Local pastry chef and chocolatier David H. Chow is known for making colorful and finely decorated candies, bars and other chocolate creations. Perhaps not surprisingly, Chow was an engineer by training before becoming a pastry chef, with the geometric patterns of his chocolates reflecting an almost scientific level of detail. For Easter, expect chocolate shell eggs topped with yellow passion fruit and white chocolate couverture to look like a “sunny side” egg, as well as eggs decorated with graffiti-like splash patterns. davidhchow.com

Chocolatier Soma

Award-winning Soma treats

Led by husband and wife team David Castellan and Cynthia Leung, Soma Chocolatemaker has won numerous international awards for their exquisite chocolate from bean to bar. They are widely recognized as some of the best chocolatiers not only in Canada, but around the world. Their Spring Break selection includes stunning Easter pods, designed to resemble wild cocoa pods. They feature egg-shaped pods with flavors of blueberries and cream or sour cherry, placed on a hand-carved hazelnut nest. somachocolate.com

Stubbe chocolates

The traditional delights of Daniel Stubbe

Sixth generation Konditor (confectioner) Chef Daniel Stubbe grew up learning the art of chocolate making in the family bakery in Germany. With Stubbe Chocolates, the chef wishes to bring a modern approach to European chocolate traditions. The store’s new Easter treat is a Smash Egg, a chocolate shell painted with colored cocoa butter, which can be opened to reveal a garnish of berry clusters, milk almond clusters, nonpareil, tropfin and florentines. Stubbe also makes classics like Easter bunnies and chicks. stubbechocolates.com

Chocolate Soul

Soul Chocolate Small Pack Snacks

Katie Wilson was inspired to enter the bean-to-bar chocolate business after visiting chocolatiers in Australia and New Zealand. She now makes small batches of chocolate from scratch at her Toronto cafe, Soul Chocolate, which she co-owns with her husband Kyle. Easter offers include a premium version of a classic chocolate bunny, made with 60% dark milk chocolate from Madagascar, and milk chocolate eggs filled with salted caramel “yolk” and creamy fondant. with “egg white” or swirled raspberry marshmallow. soulroasters.com

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