A LOTTA CHOCOLATTA

Dip into this Gas­town cafe

Metro Canada (Vancouver) - - NEWS - Abby Wise­man

Choco­late. What do I know about choco­late? It’s a bean. I once lived in the coun­try that pro­duces 60 per cent of the world’s choco­late sup­ply: Ghana. I know choco­late has caf­feine in it and that as a lady I’m sup­posed to love choco­late and eat it reli­giously while suck­ing down bot­tles of Pinot Gri­gio.

It also tastes re­ally good with ice cream, whip cream and pretty much any baked good, par­tic­u­larly waf­fles. I de­cided to test this as­sump­tion by head­ing to the new Ca­cao 70 lo­ca­tion at 433 Ab­bott St. in Gas­town.

Ca­cao 70 is a Mon­tre­al­based choco­late-mak­ing cafe that moved to Van­cou­ver in re­cent years and now re­sides Gas­town. It orig­i­nated as a choco­late drink­ing bar, but even­tu­ally ex­panded to serv­ing choco­late-dipped soft serve cones and some deca­dent waf­fle com­bi­na­tions.

First up, I tried the Ca­cao 70 Classic Hot Choco­late ($4.95), which is the one made with whip­ping cream, be­cause hot choco­late with water is garbage. It was rich and creamy with a bit­ter fin­ish. Two marsh­mal­lows on top cut through the bit­ter­ness to make it a more bal­anced bev­er­age. This is the way hot choco­late is meant to be drunk — with cream.

Next up came The Co­cobo ($9.75), which I kept call­ing the Co­coba in a tone-deaf at­tempt at sound­ing so­phis­ti­cated. This waf­fle is topped with whipped cream, co­conut flakes, choco­late wafer balls and choco­late­dipped soft serve ice cream in a waf­fle cone ... and more whipped cream.

The bit­ter­sweet choco­late was bal­anced by the creami­ness of the whipped cream. I didn’t ex­pect to have a dip cone on top of my waf­fle and when I cracked it open soft serve oozed out all over the waf­fle, which trig­gered the prim­i­tive part of my brain that says, ‘This is good and you should def­i­nitely eat it all quickly.’

Next I moved on to The Cof­fee High ($12.95), be­cause it was noon and I hadn’t had my cof­fee. This de­light was served with cof­fee choco­late sauce, es­presso beans, pieces of java cake, caramel sauce, banana — so it’s health­ier right? — and my favourite, whipped cream.

The first few bites of this caf­feinated waf­fle were won­der­ful. I loved the Cof­fee Crisp-like sauce and the whipped cream in op­po­si­tion with the crunchy es­presso beans. Af­ter a few bites the sweet­ness could not be de­terred by the whipped cream and I found it to be a lit­tle too much. That be­ing said, I was al­ready push­ing my blood sugar lev­els, so you might find it per­fectly sweet for your taste buds.

All in all, I re­ally liked Ca­cao 70 and the adorable shop. Right now they don’t have any seats, but promised to have a cou­ple ta­bles soon. The staff were gra­cious and ac­com­mo­dat­ing and I would stop by again, es­pe­cially for those dip cones.

Note: A som­me­lier friend of mine scolded me for sug­gest­ing the com­bi­na­tion of Pinot Gri­gio and choco­late. Her re­sponse was, “Pinot Gri­gio and choco­late is the ab­so­lute worst.”

Her rec­om­men­da­tion? Choco­late and rosé, if you must. Choco­late and red wine is pre­ferred.

Abby Wise­mAn/metro

Choco­late-dipped soft serve ice cream cones from Ca­cao 70.

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