I’ve never understood the concept of hoping or hinting to someone that they should perhaps, maybe – if they feel like being nice, want to get another date, make up for being an ass – get you some nice fancy chocolates. If I want good chocolates, I will get them for myself because I don’t trust you to choose what I like. Buying chocolates for someone should require the same thought as buying them a sandwich. You would consider if Sally likes white or whole wheat bread. Maybe she’s “off gluten” for a while and you need to ask for bean bread. Mustard or mayo? Do you want to smell onions on her later? Would she like cheese or is she “off dairy” for now? The same thought is rarely applied to buying someone chocolates — whether it’s the $7.99 assorted variety at the drug store or box of four hand-made gourmet chocolates at $2 a piece. (I made the cheap and good stuff the same price because um, quality over quantity.)
No one has ever said, “I just LOVE assorted chocolate!” Those boxes are best suited for entertaining or the office where everyone grabs the caramel and nut chocolates first. The cherry and orange crème are always last. Show me a box of mixed chocolates where the fruity ones disappear first and I will show you a very shocked Asian woman.
Being a fan of quality chocolate can be a pricey addiction. Good chocolate is a treat and is meant to be savoured. I’ll never forget the horror I felt watching my friend’s husband take three gorgeous, expensive, carefully chosen truffles, pop them in his mouth like beer nuts, chew them twice, and swallow. I cried on the inside for the joy those chocolates were meant to bring. I should have brought a Kit Kat instead.
An option (and adventure) is to make your own chocolate treats and truffles. If you opt for rolled truffles tossed in cocoa powder, crushed nuts or icing sugar— you can skip the fussy tempering process that scares many people off.
I recently checked out the new Bonnie Gordon College of Confectionary Arts, a stunning, airy space where baking is a science but also an art. Bonnie emphasizes that her school is an “artisanal college”. The baked goods on display were indeed works of art. A cupcake bouquet looked so realistic it was hard to believe the entire floral display was edible. But the chocolates — they do things the real way. Teaching us different ways to temper chocolate and how to make chocolate the way chocolatiers do. There are many class options, but, for those who just want to play around and learn a few skills without committing weeks to a program, the college offers a weekend “truffles and bon bons” class. You can make fancy chocolates, the way you like them. And then make them whenever your heart yearns for a treat. No holidays or special occasions necessary.
Follow the Bonnie Gordon College of Confectionary Arts on Twitter: @BonnieGordonCOL
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