Mature Content
Sugary treats are evolving, taking on a range of flavours more palatable to adults than sweet-toothed tots
Image credit: John Cullen
1. LICORICE-CARAMEL ICE CREAM
Made in-house, Xococava’s ice cream is less rich but more flavourful than butterfat-laden supermarket versions. Black Italian licorice grounds are added to the caramel, giving
a complex twist. 500 mL $7.95. Xococava.
2. CURRY TRUFFLES
Moroco Chocolat, a new chocolaterie and café, makes its potent truffles in-house. The 18 flavours (and counting) range from unexpected—Thai Me Up (white chocolate, lemon, basil and mint), Mintjito (bittersweet chocolate, spearmint, lime and rum)—to daring: Curry in a Hurry blends milk couverture with curry spices and coconut milk. The taste is unusual but delicious, with a slight chili kick. $2.75 each. Moroco Chocolat Boutique, Salon, Cocoa Bar, 99 Yorkville Ave., 416-961-2202.
3. JASMINE ORANGE JELLY
Quebec company Arôme Fleurs & Fruits’ take on marmalade merges the Brit staple with the intensely perfumed jasmine bloom. An eye-opener on morning toast. $5. Pusateri’s.
4. 100 PER CENT CACAO CHOCOLATE BAR
The most intense of Soma’s goodies is made with ground Ghanaian, Malagasy and Dominican nibs, a little bit of cocoa butter and no sugar. Much more pleasant than the baking chocolate mistakenly eaten as a kid, it’s still an acquired taste. $5.50. Soma.
Related:
• Best Chocolatiers: The top 12 in the city
• Return of the Dark Knight: Chocolate is showing up in some unlikely places
• Hot Chocolate: A new shop-resto-lounge hybrid caters to Yorkville’s Valrhona addicts
• Sweets Hereafter: Chris McDonald’s new haute dessert shop
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