I have mentioned the chocolate tour before. And that is the subject of this next post. The first chocolatier I went to with my grandfather was KC Chocolatier in Santa Monica, California. It was the first time I had tried gourmet chocolate. There was something that clicked on that first bite. I still don't remember exactly what I ordered, but it was good. And there were so many after that.
The next one was ChocoVivo in Culver City. There were no bars or chocolates, but this was my first flight of chocolates. The flight started at full-on 100% cacao, an experience that I would prefer not to relive. Then the next up was 85%. It was slightly less bitter, but by then my taste buds were reeling, so I couldn't tell the difference. then 75%, then 65%. And then almonds and sea salt (70%). Then after that was black sesame with goji berries (55%). And then cinnamon (56%). after that it was cherries, almonds and black peppercorns (60%). Then it was coffee and vanilla bean (58%). And then Mexican vanilla bean and black salt (85%). And then Macadamia nut and coconut (69%). After that was a mystery one that I do not recall. And then Hazelnuts and sea salt (69%). For those of you keeping track, that's thirteen chocolates. Don't forget, I'm still really young at the time. Seven, to be exact. Anyway, I got a quick look at their kitchen, and it was massive. There was a sign that said, "Only Oompa-Loompas past this point." That was a nice touch. We came back the following week, and I got the full hands-on tour of the kitchen by the owner, Patricia. Very nice person, she was. And that is that for this entry.
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