Choklat is an awesome little chocolate store located in the Inglewood district in Calgary, Alberta. I discovered this gem a few years back when we were living in Calgary. Since then, I’ve gone for a truffle or two plus some of their delicious bars of chocolate. Choklat is dedicated to the utmost quality in their chocolate, going as far as to grow their own mint for the mint ganache filling in their truffles!
While we’re on the subject of truffles, you get to customize your order. You can choose your filling to go with the chocolate coating as well as having it rolled in a variety of options. The combinations are endless, and the truffles are made to order for ultimate freshness.
- An espresso center dipped in dark chocolate and rolled in cacao nibs.
- Salted caramel dipped in dark chocolate.
- Peanut butter filling dipped in milk chocolate.
Time for eating!
There’s also a variety of other things available including cupcakes, brownies, and they make a hot chocolate here that is the hot chocolate to end all other hot chocolates, (I don’t make this statement lightly)! I’ve never had a hot chocolate this good before, and as it turns out, the rest of Calgary agrees with me because they won Best Hot Chocolate of 2012.
Perhaps the coolest thing about this place for me, is their single origin bar chocolate where they use 1 kind of cacao bean. Why is this significant? Well… because a blend is good, but when the beans are top quality, using 1 kind of bean lets you savor the nuance of flavor. My favorite of all the bars has always been the Porcelana, which comes from the rarest and purest strain of Criollo cacao in the world. This chocolate is indescribably good, it’s creamy and rich with a definite fruity caramel going on! You know how milk chocolate always melts so amazingly as compared to dark chocolates? Not with this bar, it’s smooth and melty like milk chocolate with all the flavor of a superb dark chocolate. And speaking of dark chocolate, the 80% Brazilian is not to be missed for it’s amazing flavor and great texture, (not at all chalky which sometimes can happen in darker chocolates).
Salted Caramel Center with Dark Chocolate Coating
While I can’t always eat the things I used to, I try to make some room for good quality dark chocolate as my all-time favorite treat. I brought home a few bars to tide me over for a bit, and for making a few confections of my own. So far, I’ve mostly eaten it plain, but I used part of one bar to make Chocolate Chunk Salted Caramel No-Bake Cookies that are my new favorite treat!
Note – I wrote this post entirely because I love good chocolate, no one contacted or compensated me in any way, in fact I contacted the owner – Brad Churchill – to ask if I could write about his store. He was kind enough to let me get some up close photos of my truffles being made.