Toronto is home to many foodie hotspots, and rightfully so. But, where do chocoholics go? Having heard many great things of one particular chocolaterie, I thought I’d pay a little visit to a quaint gem in the heart of the Distillery District. Say it is so ─ SOMA Chocolatemaker. Catering to fans of all things cacao, enter this one-stop chocolate shop and you will not be disappointed. A local paradise of sorts, SOMA looks, smells, and embodies the multifaceted tastes of chocolate.
Pleasantly surrounded by one of my favourite things ─ chocolate, of course ─ I take some time to admire the shop’s ambiance and machinery such as the cocoa grinder. Also capturing my attention, I locate an encased chocolate and nut salami that is uniquely made and available by SOMA. Clarification provided, this show stopping treat contains no meat and can be sliced and served in rounds, making it ideal for individual delighting at any holiday party.
Neglecting not the other senses, it’s time to taste test. Patiently waiting in queue, I studiously scan the endless array of handcrafted chocolates, and begin to decide. Certainly wanting chocolate, which one? With no shortage of options, I decisively place an order of hot and cold, in addition to both liquid and solid cacao treats: six truffles and a mug of Spicy Mayan Hot Chocolate.
Saving the confections for later, I first sample the ginger and cayenne infused hot chocolate. Clearly combining sweet with heat, this invigorating hot chocolate will leave your taste buds ─ on fire ─ with a chocolaty picante bite. Needless to say, this spicy hot chocolate lives true to its name.
Another day, another chocolate? Yes, please! Opening my wrapped box of handpicked bonbons, I behold these heavenly beauties: Brown Butter Truffle, 8 year aged Balsamic Vinegar, Roasted Cacao Bean, Magnolia Peach, Australian Ginger and Meyer Lemon, and a “unique origins” truffle. Though a select few, the aforementioned truffles are all synonymous with pure quality chocolate that is aromatic, refined, and smooth while equally indicative of a myriad of flavours and textures. Favouring the Peach Magnolia, I recommend it for its delicately perfumed taste and silky ganache interior. The clean and bright citrus profile of the Australian Ginger and Lemon is pretty good in its own right, as are all the rest. In all fairness, I haven’t had a bad ─ “Food of the gods” ─ experience at SOMA, and thank goodness. Happily, my overall first impression is this: SOMA truffles are more than chocolate ─ they’re chocolate made right!
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