Buttons of Grand Marnier ganache enrobed in 66 percent dim chocolate from a Caribbean are embellished in blood orange and ethereal bullion leaf. This is “Ma’s Favorite,” one of a delicate, cravable bonbons during La Cascade du Chocolat. There are a few small shops in Exeter we can’t conflict walking into – Water Street Bookstore for a latest releases, Trends Gifts for singular small gifts and now this gem of a chocolate emporium where Master Chocolatier Samantha Brown and co-owner and chocolatier Tom Nash emanate juicy chocolate bars, truffles and bon-bons while in-house fritter cook Michaela Arciere offers us slimey pecan turtle cookies with roasted pecans, housemade vanilla bean caramel and 40 percent divert chocolate.
Before we go on, a percentages you’ll see me discuss and that you’ll find on a labels and signs in a emporium refers to a commission of cacao in a chocolate used to make a bar or confection. The deteriorate and nuances of deteriorate in chocolate varies depending on that percentage, though also a astringency and benevolence of a beans, how they’re are roasted, what partial of a universe they come from and more. It’s flattering easy to nerd out about chocolate so when we go in for yours, do ask questions. They adore to nerd out, too, though explain it all according to your seductiveness level. You competence only wish to squeeze a box of 8 bonbons (usually chocolate coated ganache here) and truffles, and pierce on to removing them home and eating any singular one all by yourself.
Let’s start with a bars. You’ll find a singular start collection done there (from places like Ghana, Bolivia and a Dominican Republic, any with a possess impression and flavor. They also offer bean-to-bar chocolate from other makers like Dick Taylor and Manoa from Hawaii and they’ll lift Enna Chocolate bars shortly (if not already). we tend to go for a “plain” singular start bars though other mixture and leave a some-more outlandish deteriorate additions for their bon-bons and truffles, though they do make some-more artistic bars like Pumpkin Spice done with divert chocolate and their Bene Benne bar with toasted black and white sesame seeds in divert and white chocolates. The final time we went in, they were operative on a filled bar with caramel apple, black peppers and rum.
But on to a bonbons and truffles. Choose your possess brew or get a box pre-made, though a box of 4 is $12.50 and a box of 8 is $25, for these delightfully decorated, splendidly crafted chocolates. I’ve been in many times and some of my favorites are a sea salt vanilla bean caramels, enrobed in a easily sour 72 percent Venezuelan dim chocolate with a hold of cherry deteriorate and vanilla infused sea salt, and a fun A Pirate’s Breakfast done with Kellie Brook Farm bacon, maple and dim rum churned with dim chocolate ganache and hand-dipped in 63 percent Peruvian dim chocolate.
Also juicy is a ethereal Krupnik, done with a sugar liqueur from Nashua’s Djinn Spirits and a small indian hearts that make adult a Passion Fruit, or a “It Was a Dark and Stormy …” done with dim rum and ginger. Some are square, some semi-spheres, some discs, all delicate, though with formidable combinations of dim chocolate and fruit or white chocolate and spice. They come adult with combinations formed on what’s flourishing in season. Right now, we competence find a Eclipse Truffle, an 85 percent dim chocolate and cayenne peppers ganache, enrobed in 85 percent dim chocolate and finished with a hold of smoked sea salt from a Salt Cellar in Portsmouth. One of their vegan pieces is also soy and gluten-free done with chopped hazelnuts and dusty blueberries with 72 percent Dominican dim chocolate.
These are all colorful, small gems on their own, though take a demeanour during a small works of art by chocolate artist Katherine Donovan, too. The emporium was recently asked by a Currier Museum of Art to be a businessman during their “The Paris of Toulouse” muster and Katherine made embellished copies of some of Toulouse-Lautrec’s works out of chocolate.
So, do go in and get their glorious chocolates to take home for yourself or as a gift, though a emporium is also a small cafe. From time to time, they’ll have a moody of prohibited celebration chocolates served with 3 tasting squares of chocolate and they have Arciere who creates juicy cakes and cookies like vanilla bean mini bundt cakes with a 35 percent white chocolate shell, surfaced with chopped almonds and housemade internal blueberry preserves. On one weekend, they had a abounding chocolate spirit done with 70 percent dim chocolate. Be certain to have a high potion of cold divert on palm for that and one of a best chocolate chip cookies I’ve had, chewy, wet and slimey with chocolate. we also attempted a large cut of their Torte au Chocolat, dual layers of chocolate cake lonesome in ganache and sprinkled with cacao powder. Order a whole cake for 12 for a holidays and you’ll be remembered for years.
Treat yourself. Go into La Cascade du Chocolat and counterpart by a potion to see how they make these delights. Better yet, take a category there. Ask questions. Taste. Do all of your stewardess present shopping. Place a bonbon on everyone’s dessert image during Thanksgiving. Sip a prohibited chocolate and gawk out during Water Street between bites of chocolate babka. Pick adult a few chocolate bars or truffles and try a world.
Rachel Forrest is a former grill owners who lives in Exeter (and Austin, Texas). She can be reached by email during email@example.com. Read some-more of her Dining Out reviews online.
Dining Out: La Cascade du Chocolat
109 Water St.
Hours: Wednesday, Thursday and Friday, 11 a.m. to 6 p.m.; Saturday and Sunday, 10 a.m. to 5 p.m.
Enjoy these chocolatiers and chocolate makers, too:
27 Water St.
Chocolate confection in a many delightful shapes for a holidays or any day.
131 Main St.
Epping (opening soon)
Enna Grazier will shortly open her chocolate bureau in Epping for creation even some-more of her smashing bean-to-bar chocolate bars. Shop online, too. Find out about her IndieGoGo debate to get some-more apparatus here. www.indiegogo.com/projects/enna-chocolate-the-next-step#/