There’s good chocolate—and then there’s the kind of chocolate they are making at STOCK Restaurant Bar & Lounge inside Trump International Hotel & Tower Toronto. The restaurant includes a state-of-the-art Chocolate Lab where executive pastry chef David Chow concocts mind-blowing confections.
The temperature-controlled lab is filled with high-tech equipment—chocolate melters, vibrating tables and sugar density meters—allowing Chow, a.k.a. the chocolate alchemist, to churn out his most intricate creations. Attention to detail is key, especially when Chow has to color the chocolate with a paint spray gun, decorate the polycarbonate chocolate molds and maintain the various degrees of temperature during the heating and cooling process. It’s serious business.
A special chocolate cart is loaded with barks, truffles, toffees, bon bons and more. Rotating the assortment constantly to reflect the appropriate season, current bon bon flavors include Pumpkin Pie (sugar pumpkin, spices and bourbon), LdP (egg nog, nutmeg and brandy) and Épice (gingerbread and mulled apple). If you’re overwhelmed with all of the options, opt for one of the signatures: sea salt and caramel chocolate toffee, homemade scones with Valrhona chocolate hazelnut confiture or 66% dark chocolate and spring jasmine tea.
Chocoholics in Toronto will go mad.
Photo Courtesy of Trump International Hotel and Tower Toronto
