Out & About #149 | SOMA chocolatemaker

The first gustatory news item I took note of come Wednesday morning was that SOMA had claimed one Gold title in the International Chocolate Awards, in addition to placing Silver in several other categories as well.

Will the fact that the local chocolatier now possesses famed placements in "Dark chocolate bars with an infusion or flavouring" lead to booming popularity levels rivaling Bella Gelateria on the West Coast? Nothing can be said as of yet, though I'm am indeed curious to view the impacts that these awards may or may not have caused. 

Not my first time to pass by the inconspicuous, classic wood/brick storefront, I confidently strolled into the shop, where two girls with hot drinks in their hands were casually chatting away at the bar seats located at the front window.

The confidence pretty much ceased to prevail once inside the store, however, as the varieties of available options were vast, and my knowledge regarding their offerings meager in comparison.

After a solid five-minutes-worth of staring up and down the homey wooden shelves and peeking into the glass case in which their rotating selection of truffles resided, I swiftly asked one of the store attendants (or "sales representatives " - however you'd like to name it.) for assistance. Some sort of direction was required, even if it was as little as introducing their (already) brightly displayed drink menu, or providing a brief description of their best-selling truffle pieces.

Their gelato flavours - all of which sounded incredible - were arranged and stored in the same manner as Kekou. As my previous posts have indicated, I retain a significant amount of displeasure towards icy products that have a tendency to deform quickly (and consequently leave a trail of stickiness behind).
​I wasn't about to make the same mistake, though I did contemplate requesting a sample to justify their value before having my eyes wander back towards the shelved items and storefront. The truffles were a tad too tempting though - I soon forgot about the remainder of their available hot beverages and cold treats.

The staff were extremely friendly and decently knowledgeable; I particularly enjoyed the cozy interior of the shop, and that tables had been set up at both the front (access to natural lighting is always appreciated) and back (for quiet munching and earnest exchange of words between parties). In addition to creating handmade chocolates, it's apparent that the management crew also took into consideration that customers may wish to enjoy a cup of Joe (provided by Sam James Coffee Bar) while savouring decadent desserts and potentially observing the kitchen crew work away.

Failing to further my purchasing direction in any sort of manner even after ten minutes of pondering, I finally opted to purchase one of each of the ganache-filled truffles listed on the left side of their mini guidebook.
One of the more experienced members of staff was teaching an evidently newer employee about the proper ways of removing the chocolates from the case, as they were to melt at body temperature. These were then placed into a medium, wood-toned paper box (free of charge) and laced up in coloured ribbons of your choice. I chose a mix of turquoise and purple - for aesthetics, of course.

Mind you: the truffles are priced at $2 individually, which isn't the most economical format in which chocolate can be purchased but still on par with Godiva's and Purdy's pricing. It is also important to remember that they are crafted individually, with or without the use of machinery for enhanced efficiency, as opposed to the concept of mass production utilized by national and global franchises.

The contents of the box was unveiled the minute I reached home: thirteen pieces of rich, cocoa-heavy dark chocolate truffles, some encased in semi-matte, black and white wrapping.

I also picked up an item named "Old School Chocolate", which was created using the traditional method of grinding cocoa beans and sugar to form a very textured finished product (or so I was told by the lady assisting me with my order). The piece was also $2, and a toonie well spent at that!

Definitely sweeter than it was milky, Old School Chocolate proved to be fantastic choice. Pairing indulgent chocolately elements with a rough, unprocessed interior allocated for a rather exquisite texture profile, and consequently, a more unique product.

Utilizing the booklet as a guide for selecting a few truffles to try, we began with the Balsamic vinegar variation. The ganache was smooth, with a hint of familiar tartness; the shell, alike chocolates hailing from other brands, was concocted from bitter dark chocolate and poured in a thin layer atop the cylindrical filling.

Throughout the course of the week, the box's contents have gradually been diminishing. To date, I have tasted approximately five out of the thirteen pieces, finding pleasure in every single bite.

The flavours are prominent: the Spicy Mayan Dome packs a light punch of heat, while the Ginger Lemon mixes Australian ginger and Meyer lemon to create a wonderfully unique, partially-balanced bite. I must confess that I generally prefer milder options over the more intense styles, but have a distinctive weakness for buttery smooth ganache fillings. That being said, I have yet to be disappointed by a single SOMA truffle, but do find that their creations place an emphasis on widely-accepted spicy flavours while reducing the depth of the dark chocolate itself.

Their chocolate gelato has been described to be a must-try, and their hot chocolate to be sinfully delicious. I guess I know what's next on my to-try list!

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