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2009-06-25
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Discovering a new establishment gives me a sense of satisfaction not unlike feeling a new outlet where I can exercise my passion within. At times the discoveries are made en route to another destination, or at other times they can be found through an accidental detour on the journey. There it was, up in a dingy building in Central is the boutique that doubles as the office of FRANCESCA. First opened in Switzerland, and now a new location for this small business comprised of no more than a few pe
First opened in Switzerland, and now a new location for this small business comprised of no more than a few people covering most of the companies’ duties. Cornelia Francesca MAEDA, owner of the company she named after herself, is no stranger to chocolate, and by that I mean chocolate itself and the chocolates her brand is all about.
The boutique is located in a small space of minimalist designs not unlike a meeting space with a glass counter showcasing the chocolates. Marked at $25 each there are the truffles (Champagne, Rum, Rosewater, Pure Criollo). The special thing about FRANCESCA is that each piece is placed in a dainty golden box not unlike a special gift for friends and loved ones. The heart-shaped ROSEWATER Chocolate is comprised of a whipped ganache flavored with rosewater – sweet and floral without getting overly fragrant, encased in a shell so thin that gives way to the bite. The CRIOLLO is a dense one filled so intensely with cocoa (minus the overdose in bitterness) that has a slightly nutty finish. The round Rum truffle is also thin on the coating, but the ganache is denser than the Rosewater kin, and has a slight liqueur aftertaste not unlike roasted chestnuts.
Other than the truffles, FRANCESCA introduces the chocolate bars (labeled “Grand Cru”) as well, which are equally exciting. There are typical flavours like almonds, but look for an herbal take on chocolate bars with rosemary and thyme folded within. I was assured, that it would feel like savoring chocolate through a brief stroll in the pine forest. Through brief conversations, our views on chocolate and preferences were shared, as well as pleasurable experiences on chocolates that were too good to be true.
While many chocolate lovers count on the percentage of cocoa content to tell them if their choices are dark-enough, they seemed to have forgotten that the very origin of the cocoa bean itself can affect the taste of the chocolate. A 64% Java may be more smoky than nutty on the aftertaste compared to a Madagascar on the same cocoa content. It’s crucial to note that it’s not just about the percentage that we’re after, but also the type of chocolate used in the chocolates we consume.
Throughout the enjoyable company of the brand’s owner I have come to realized that FRANCESCA is more than just a newly developed brand, or a chocolate boutique which displays its own creations, but one that show us other glimpses into the world of chocolate not unlike different variations on the same theme. The MILK (no sugar added) CHOCOLATE BAR ($68/100g bar) has minimal sugar content, yet when it enters the mouth it yields a familiar taste of caramel as the chocolate slowly mellows out and widespread onto every taste bud on the tongue until the dairy taste subsides, followed by a sharper hit of cocoa in the chocolate. The ORGANIC FAIRTRADE DARK CHOCOLATE BAR is another magical journey where the mild aroma of fresh walnut collides with the crisp texture of the chocolate bar. The intertwining sensations of bitterness, laced with the tinge of stimulating acidic notes, then sweet (like lollipop), and back to bitterness, and again the sweetness…excites the palates and seduces the mind as if chocolate has cleansed the mind anew.
The brand is still relatively new, and with many activities planned ahead, Francesca (the owner) intends to expand on her repertoire to sharing views across chocolate lovers alike with sharing and tasting classes. In time there will be more adventurous flavors coming out. That’d be good news for Chocolate-lovers, and perhaps a good place to recognize that chocolate tasting can be something similar to wine-tasting – throughout the process you can locate a favorite of your own.
Reveling in the sheer luxury of this experience, I savored the deceptive simplicity of the boutique and the chocolates it featured, as well as the aromatic notes of cocoa that lingered on my palate as I walked out of FRANCESCA, feeling the climatic joy that the city now has a place where chocolate is more than just a commodity, but something to be appreciated and treasured, in so many levels we have never imagined possible.
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