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Chocolate Truffle | by Renée S. Suen
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Chocolate Truffle

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:

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Taken on March 23, 2009