Beemer (dr_tectonic) wrote,

My Super Sunday: Cordon Bleu Chocolate

About a week ago, Thomas called to ask what I was doing this Sunday, because he & Karen wanted me to go to a chocolatier's with them. They had gone to a paired wine and chocolate dinner, and were quite impressed with them. So today, while Greg & Jerry went up to visit Chris & Todd (sorry I couldn't go, guys!), they got me & Rose to head down to Denver to do that. We had a nice lunch at a nearby pizzeria, and then went over to Wen Chocolates.

Oh. My. God.

I've linked to the shop's website, because, seriously. OH. MY. GOD.

So first off, Karen was owed some dark chocolate with lavender and sea salt from the dinner, where she didn't get any because of a technical glitch. So we got to try some of that. And it was amazing. Like, my brain kind of shut down levels of good.

And then Chef Will -- the guy who actually makes the chocolates, who was running the store -- talked with us and told us all about them and made us taste several of them. So, first off, Oshun: milk chocolate honey-orange-cinnamon truffle. Wow. A bit sweet for my palate, but really, really good. (K&T bought I think a dozen and a half to give to family and co-workers over the next few days.) I got one of those for Jerry, and it made him very happy this evening. The cinnamon in it was sneaky, which was really neat.

Then, because I'm a dark chocolate guy, he wanted me to try a Citrona: dark chocolate pomegranate-citrus-champagne. It was wow. These chocolates are all about blending flavors, and the amazing thing was that I couldn't tease the contributing flavors out from one another, they just stayed harmonized as something new.

This all took quite a while, by the way, because there were other people coming in and out of the (tiny) store while we were wandering back and forth and looking and pondering and chatting. (Chef Will is not only fun to talk to, he's also charming, good-looking, and I'm pretty sure gay. He shoes horses when he's not making chocolates. Oh, and he's also a savvy salesman: he comped us a number of things to taste and some extras on the purchases, but it ended up with K&T buying about $80 worth of stuff and all of us planning to go back again later.) Oh, and you also have to wait for the chocolates come up to room temperature before you eat them because they taste better.

Then we had the caramel ones, with a crazy Slovenian name I forget. He warned us that the filling was liquid caramel, and the stunning thing about it is that a full 13 seconds after you bite into it, you get the burnt sugar aspect of the caramel. Awesome.

I got several to take home (Jerry had the Oshun and Greg will probably eat the Violetta which is iridescent purple -- really! -- which means I will have to go back later on to get a purple one for myself. Oh darn.) as well as a bar of Slovenian dark chocolate with sea salt. It was a totally delightful way to spend an afternoon. If you live in Denver? Go there sometime. Seriously. And if you don't? Consider having some shipped to you.

We decided to spend the evening at K&T's, so I rode home with them, and then Rose came back with Chris & the kids and Chris made chicken cordon bleu for dinner. I helped out, we watched super bowl commercials in the background, children ran around, and all in all it was just lovely.

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