Be­hind Bars

Food & Drink - - TREND SPOTTING -

In 2015, David Castel­lan of Toronto’s Soma Cho­co­latemaker had a eureka mo­ment while try­ing to make rasp­berry white choco­late. In­stead of milk pow­der, why not use fruit pow­der? So he freeze-dried, ground and sieved rasp­ber­ries, and the re­sult­ing bar was like do­ing a swan dive into a pool of rasp­berry coulis. Since then Soma has added new flavours in­clud­ing mango lassi and black­cur­rant with lemon short­bread. Val­rhona got in on the ac­tion and now of­fers straw­berry and pas­sion fruit cou­ver­tures un­der its In­spi­ra­tion line, which are used by top con­fec­tion­ers in­clud­ing Toronto’s David Chow (david­h­ Soma Cho­co­latemaker Fruit Bars, $7.50/35 g, so­ma­choco­

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