Top 6 in the Six: How to get your Easter chocolate fix
Satiating your Easter chocolate cravings goes beyond bulk bins of foil-wrapped chocolate. Here are some creative ways to get your chocolate fill in the city.
Infuse your breakfast with chocolate
We think the best way to start any day is a breakfast enhanced with a bit of chocolate. This pancake recipe from Liberty Commons is made with a healthy dose of chocolate milk. And, naturally, the Liberty Village brewpub adds some stout in the mix to make these pancakes flavourful and extra indulgent. Click here for the recipe.
Admire chocolate pieces that are works of art
“Too pretty to eat” is a problem we come across often at Foodism HQ (although, in the battle between eyes and stomach, our appetites usually win). One of our favourite chocolate artisans is David H. Chow, whose Sunny-Side Up Eggs come in a range of bright colours and patterns. Find his eggs at Pusateri’s and Bespoke Butchers and learn more about Chow’s creations here.
Sandro Pehar
Warm up with cup of hot cocoa
If you’re still thawing from winter, seek comfort in a cup of hot cocoa from Village Juicery. Their vegan cocoa is a rich concoction made with nut milk and anandamide – a blend of raw cacao and tonic herbs that claim to help increase awareness and ease stresses. Click here to learn more about Village Juicery’s Sun Potion Hot Cocoa.
Nerd out over bean-to-bar chocolate
Much like the craft beer and wine movements, Toronto is also home to chocolate pioneers that are rethinking how we produce and eat chocolate. Soma Chocolate owners David Castellan and Cynthia Leung have personally visited farms that produce the beans they use in their award-winning chocolate. Click here to learn more about how Soma brings its chocolate from bean to bar.
Sandro Pehar
Have chocolate for dinner
Continuing our “chocolate at every meal” mantra, head for lunch or dinner at Los Colibris, where chef Elia Herrera uses 70 per cent chocolate to make her mole sauces. Chocolate features prominently in her Enmoladas de Pato – enchiladas made with roasted duck swimming in a rich mole negro sauce, as well as the creatively-named El Jardin de Wookie, a colourful roast veggie dish with boh mole poblano and tlatonile sauces.
Brody Matuk
Cap the night with a chocolatey cocktail
Still haven’t had your fill of the sweet stuff? Complete your evening with an alcoholic selection made with chocolate. Victor Restaurant’s Nutty Caper is a bourbon-based beverage that plays off of citrus and nut flavours in a base of hot cocoa. Here’s the recipe if you want to recreate it at home.
The Nutty Caper
Ingredients
Orange wedge
1 oz Bulleit bourbon
¾ oz Frangelico
¾ oz Bailey’s
4 oz hot cocoa (made with milk)
Dehydrated candied orange slice for garnish
Method
Lightly muddle one orange wedge. Shake all ingredients over ice. Strain into a chilled rocks glass. Serve straight up. Garnish with a dehydrated candied orange slice.
