The name might be familiar, but the brand is all new.
Master chocolatier Bernard Callebaut opens his new store Papa
Chocolat. The 860-square-foot boutique sells Callebauts filled dark,
white and milk chocolates with international ingredients including
Sicilian pistachios, Normandy sea salt and Ceylon cinnamon. Enjoy them
individually or go all in with the Christmas Cracker, a chocolate log
stuffed with more chocolates. The Callebauts had our sweet tooth pegged
100 years ago when they first started manipulating cocoa in Belgium. A
century later the basics are still the same: creamy cocoa, inventive
fillings, a pretty package and were willing to blow our daily calorie
intake in a few bites. Jaelyn Molyneux
Papa Chocolat, Willow Park Village, 226, 10816 Macleod Tr. S., Calgary,
403-264-7212, www.papachocolat.ca
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