Due to my cocoa allergy, ML had my chocolate truffle. When I heard the crack of the crisp shell, I inquired right away how it was. Between the two bites, ML mentioned that he felt that it was freshly made (maybe in house), that there was a smooth chilled ganache beneath that freshly tempered shell and that it was probably 60% chocolate. He also admitted that it was worth the $2 price tag that the restaurant normally charges for it on their dessert menu (i.e. if you went to a chocolatier).
I should note that besides coffee, ML knows his chocolates. ;)
Lunch Pick Post for Toronto Life: www.torontolife.com/features/crush-wine-bar/