Such a bizarre array of experimental hot chocolate. Two dollops of hard chocolate to start: a dark chocolate covered fig (stem in? Really?) and a blue cheese truffle, the latter of which worked surprisingly well, though it begged for a bread or pear or a speck of salt to marry its flavours.
A board arrived at the table bearing the flight of three hot chocolates. Ginger and pineapple with dark chocolate topped with a thin layer of whipped cream dusted with powdered ginger. This was sweet while still carrying ginger’s punch. Next came the white chocolate with tomato, raspberry and rose. A pink swirl drizzled with caramel and rose petal shavings, this would have been more approachable if not for the flecks of Rose that caught my teeth. Last was a ark hot chocolate overpowered by oregano and anise. Supposedly there was melon mixed in, but its sweetness was lost in the array of spices.
This was a proper experiment, but like most science, the pursuit of a positive result inevitably yields many, many trials drought with failure. I’m glad these hot chocolates exist, but I would never have any of them again. When stirred up, their flavours changed and balanced better, but ruined their visuals, and even with their flavours muting each other, none of the three specialty hot hcocolates were very enjoyable as a treat. Good science, but not a good result.
Kook Monk Chocolates; Hot Chocolate Festival
1849 West 1st Ave, Vancouver, BC