I took my Aunt Corrie, my sister, Dee and my cousin, Jocelyn to Thierry to try “One in A Million”. It is hot chocolate made with Maranon (the world’s rarest chocolate), served with a chocolate-dipped madeleine. I also picked up some nougat for my Aunt to take home to Uncle George in Toronto, and some maple pecans for Jocelyn. We all had a bit of a hard weekend as our Aunt Lennie passed away. My Aunt Corrie loves hot chocolate, so I thought it was appropriate to take her here and for all of us to wind down this sad week we’ve been having.

My Aunt Corrie is pretty health-conscious and is very active. She normally would be wary of a chocolaterie, but she beat us all to finishing the Maranon hot chocolate. She told us this hot chocolate reminded her of home, how in the Philippines they would hand make the chocolate like this. I took a sip and I loved how the chocolate was not incredibly sweet, but smooth and filling. The milk was a perfect balance of foam and liquid, the type of aery milk that has a body but is smooth so it does not stick to and well in your throat. The chocolate madeleine made me happy as well, because I love Thierry’s regular lemon madeleines which are light, fluffy and has little sweet moist bursts of flavour. I did not realize the cream next to the madeleine was meant to be put ontop of the hot chocolate, so it explains why my photos have cream and no cream in them! The cream was light and not too heavy, as whip cream typically is. It actually just made the hot chocolate more hearty but not any more sweet. I watched my aunt put a careful amount in hers.

She then told us a story she heard on Anderson Cooper’s show this afternoon. It was about a fluffy dog. Its owners shaved it down to make it have a lion’s mane and tail, and did this for a while. One day the dog went loose and a number of people called the police, reporting that a wild lion was amuck in town. Soon they discovered it was just a dog, but the town was in fright!

My sister got the dark chocolate tart for us all. The crust was flaky, which complimented the dark chocolate well. The dark chocolate is very rich, so having a very doughy crust would probably take away from the richness of the chocolate. Instead, the flaky bits accented the chocolate here and there with its buttery flavour.

Overall? Another  experience!

Thierry Chocolaterie Patisserie Cafe on Urbanspoon