Shoko - a photo on Flickriver

Shoko

Anyway you call it - Xoco, Schokolade, Chokoreeto - the love for chocolate is universal. Even if you're allergic to cocoa.

Pardon, me? Backtrack please?

Shown above, the line from Shoko, a Toronto-based confectioner, featuring his signature white chocolate-based tablets in crowd pleasing combinations of matcha, strawberries and almond praline (hooray for an extra toasty batch. The Maillard reaction is a beautiful thing), and caramelized white chocolate crunch (didn't I just wax poetic about caramelization?). The latter, laced with fine crispy biscuit pieces, is probably my favourite (due to the pleasing texture; although I do love the story for the matcha - which has to be shielded from UV radiation due to the oxidization of the tea. Aka, sign of a quality product. The flavour, aroma, chocolate snap and melt/coat is really nice. A great product to check out especially if you like the astringency of it (I do)). The shelf stable confections are currently available at All the Best Fine Foods, Holts Gourmet counter (Toronto, Bloor Street), and has popped up at McEwan Foods.

But beyond my appreciation of this product line as a cocoa-allergic (hence, I can only enjoy white "chocolate" confections) food lover, it's the story behind the bars that has caught my appreciation and support.

Brand principal, Royce Li, wears many hats. It feels like we both have traveled down similar paths: like me he trained in engineering (myself, science), is a teacher (he, high school as a profession; mine PT on the side), and is known for what he does in food. Unlike me, he is a world class chef (and in that sense, it's more "unlike him, I'm not any of this") having competed and represented Canada in the World Chocolate Masters; helped coach the Culinary Team Canada Junior who won gold, silver and fifth place in the world; an instructor at Humber College (and George Brown) in their culinary programs; and is involved in some very exciting opportunities this year. Really, very cool. He also makes me feel like an underachiever (I can still hear my mom going, "So what do you mean it's a doctor but not the kind that treat people??")

But cooler still is his interest and dedication to helping promote and encourage the next generation of culinary leaders (did I mention he's not that old. Can I be older than Royce??) to strive for more and help Canada shine on the world map. I like his mind set. I like his drive/style. Perhaps it's because I see or want to see some of my own motivations in what he is doing. Which is also the difference between the two of us. Royce is involved in some aspects of helping improve the food scene at its roots. I admire that.

(It's why I love to teach/miss teaching in the academic setting. I'm hoping to help create awareness, share stories, so inquiring minds have access to this "knowledge," and can be educated enough to make the best decisions).

I really enjoy delicious things. I love great stories. Put them together, and you've got my whole-hearted support. You can't go wrong with Shoko. Sadly, available only in Toronto. For now. :)

www.shokochocolates.com/

Taken on: January 2, 2015

Tags:

Renée dines out

confection

Shoko

Toronto

candy bar

matcha

caramel

strawberry

chocolate

almond

praline

Royce Li « less

Sets appears in: • Dining Out (Set 16) • For the Love of Tea

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