xavier-mor
New Food and Packaging /

Designer chocolates from Barcelona

It’s true. Xavier Mor’s packaging does look a bit like cough drops. But Ricola’s got nothing on these chocolate beauties. Hailing from Barcelona, this ‘designer chocolate‘ is the quintessential marriage of superb chocolate making meets graphic arts.

The packaging – especially the cough drop-like ‘blister’ collection – is a fun way to eat these sweets, which plays on the chocolatier’s aim to experiment with new flavor combinations, textures, and colors. Take their dark chocolate covered raspberries. Here, tiny, tart dried raspberries are dipped in creamy, almost bitter dark chocolate. The result is a tangy meets sweet bite that, while sort of resembling a chocolate covered raisin, is infinitely more interesting. Almonds covered in dark and white chocolate too are not overly saccharine – or salty, as can be the case with some nut and coco combinations – but a nice match of artisanal chocolate and tasty Marcona almonds. Fruits and nuts find their way into most of this Spanish chocolatier’s collections, considered by many to be among the best in the world. Having lived in Switzerland for 6 years, I can’t say I agree, but the delightful sweets plus packaging makes Xavier Mor an ultimate treat.

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Marou, Faiseurs de Chocolat: a chocolatier in Vietnam

There’s a lot to be said about Marou, Faiseurs de Chocolat, the first single-origin, artisanal chocolatier in Vietnam. Based in Ho Chi Minh City, Marou, Faiseurs de Chocolat is one of the only bean-to-bar chocolatiers in the world to produce chocolate at its place of origin. Read more

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The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s

An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.

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SnoBAr: a shaved ice shop in West Hollywood

Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.

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