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Food

Belgium Truffles Overdose @ Chocomax

Posted by Kim / February 6, 2008

20080206_chocomax4.jpgWith Valentine's Day approaching, blah blah blah. Okay, this will be about chocolate, and it is coincidently close the big V-Day, but I'm not here supporting the chocolate/hearts/flower buying extravaganza. No, I just like good chocolate, and it just so happens that I recently discovered Chocomax. Hon Chan is a Malaysian who has made Belgium chocolates in Ville-St-Laurent for the past eighteen years. Montreal has its fair share of excellent chocolate shops (shame on anyone in this city who buys Pot of Gold! Even Lindt is cutting it very, very close), and Chocomax is now in my list of tops.

I selected six chocolates as my introduction to the store. Packed with more chocolates than I could ever eat (okay, afford might be the more accurate word), I asked what Hon Chan thought was the best. He didn't have any easier of a time choosing for me, having to choose between chocolate covered strips of ginger and orange, chocolate discs pressed with a variety of nuts, or the required chocolate lollipops. I was on my own.

20080206_chocomax1.jpgMy favourites were the honey chocolate and the apricot and Cointreau truffle. The honey was heavily fragrant and sweet, filled with the power of honey. As for the apricot, an apricot jelly sat on top of a creamy, soft Cointreau cream, the mingling of orange liqueur and apricot a match made in heaven (okay, perhaps this one should be a Valentine's treat!). The champagne truffle is also one of my favs - rich and cool on the tongue, the alcohol slightly warming your throat after you've finished it.
20080206_chocomax2.jpgI sampled a cognac truffle, and while the flavour was typical of any cognac truffle I've had before, the texture was astounding - floating in your mouth. The lemon truffle was interesting; I couldn't really taste lemon, but the flavour was bright and barely tart.
20080206_chocomax6.jpgI also went with the praline, which was light, crispy layers of hazelnut. Nothing extraordinary, but a nice break from all the rich creams.

Most of the chocolates here come in either milk chocolate or dark; I am a fervent fan of dark, so that was my choice for all my selections. The dark, high-quality chocolate shell contrasts the sweet creams nicely. One of the things I appreciate most about Chocomax's truffles is the thick chocolate base all the creams sit on; there is no mistaking what you are eating is indeed chocolate.
20080206_chocomax5.jpgWith so much chocolaty variety, and really good prices (a truffle ends up costing about $1, after taxes!), I'm happy to have stumbled up Chocomax.

Chocolaterie Chocomax
835, boulevard Décarie (Ville St-Laurent)
514-744-9518

Discussion

11 Comments

emily / February 6, 2008 at 02:07 pm
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Kim, I applaud you. Who cares about all that luvy-duvy stuff when there's good chocolate to be had? I will sooo check this place out ASAP.
Matthew / July 18, 2008 at 05:08 pm
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I was in the neighbourhood and decided to check this place out. They didn't have lots of chocolates on hand, the owner told me that they don't make alot of chocolates in the summertime but they had the best homemade ice cream I've ever had, the chocolat ice cream of course ;)
sheldon / July 5, 2009 at 07:44 am
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absolutely the best soft home made ice cream you will ever have. my preference is for a sundae as they melt the chocolate and pour it on. treat yourself. better yet me :)
More Info / March 29, 2016 at 08:17 am
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You can certainly see your skills within the article you write.
The sector hopes for more passionate writers like you who are
not afraid to mention how they believe. Always go after your heart.
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kanchipuramsarees / February 21, 2019 at 12:04 am
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kanchipuramsarees / February 21, 2019 at 12:04 am
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herbal powder / February 21, 2019 at 12:05 am
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