On this particular trip, something happened that had not occurred this year during the festival: I became saturated with chocolate. An off day meant that I could not complete the entire drink – not because of any flavour complaints, but simply because I was full and the chocolate was rich enough that I did not guzzle it right up (as is often the norm…).
|Jane’s Favourite: White chocolate with
coconut cream blended in.
Thierry is nestled downtown and is the sort of establishment that lets you know what you will be walking into once you cross its threshold – clean, minimalistic, wooden, modern, and brown (like its chocolate!).
JS and I enjoyed this simple hot chocolate drink with a fancy chocolate treat on the side, called a “Tonka Bean cream Choux” (something I let the chocolate folks behind the counter pronounce on my behalf when ordering).
Truthfully, I do not have a huge review for the drink itself, as it was a fairly simplistic beverage. However, it was not overly sweet, and was light to drink. The serving size was ideal, and the milk foamed to perfection; I also enjoyed how the drink was served, particularly the glass it was served in (does anyone know where I can get one of these?!).
I think my favourite part of this was the cream Choux on the side – it was a perfect little morsel to chew on while telling stories and watching the rain fall with a warm drink at hand.
HoCho #15: Triple Ginger-Spiced Hot Chocolate, Last Crumb Bakery & Cafe (~$7.09)
As I made my way to French Made Baking on this day’s festival adventure, I was anticipating trying their “Only Thyme Will Tell” beverage: a hot chocolate infused with thyme and orange, served with a macaron. Unfortunately, due to the time required to infuse the thyme, the drink mixture is prepared in advance and is made with dairy milk – so I was unable to try the beverage that had me salivating before I even arrived at their doorstep!
To my pleasure, another drink was made for me (that appears to have been removed from their festival menu) that involved infusing early grey tea into a dark hot chocolate, which was made with soy milk especially for me! The tea made the drink light, as the standard earl grey flavours (a little bit of black tea magic, some flowery overtones…) lifted the weight off of the tongue while drinking it.
Why haven’t I been mixing tea and chocolate all the time?
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