Rogers’ Chocolates was founded in Victoria in 1885, and remains a provincial, though not widely marketed, institution. JB’s Chocolate Suite (2666 West 4th Avenue, Kitsilano, 604-733-8262) stocks these luscious i.6-ounce creams in classic chocolate, orange, and vanilla, but also (flavors change) lemon, caramel rum, and orange pecan ( $2.50 each). Note: These oversized treats are commonly sliced into two or three pieces. Boxes, sold worldwide (www.rogerschocolates.com), run from $9 to $125.
Lee’s Candies was founded half a century ago and still operates at the same location (4361 West ioth Avenue, Westside, 604-244-5450). This is a basic shop — no artsy papers or glistening ribbon, just a glass-topped counter parsimoniously stocked with made-on-the-premises chocolates and candies, as well as old-fashioned toffees and peanut brittle. Smooth, ultra-fine bitter chocolate was my discovery at Over the Moon Chocolates (2868 West Broadway, Kitsilano, 604-737-0880), but this shop features a wide variety of gorgeous hand-made fare.
Purists can find high-end Callebaut chocolate at Bernard Callebaut (2698 Granville Street, Central Vancouver, 604-736-5890). A member of the Belgian family of chocolatiers now based in Canada, Bernard makes about fifty “centers” of the likes of rhum, delice, and nutty-truffle, while keeping his luxury store well stocked with blocks of baking chocolate.
It may sound bizarre, but master chocolatier Greg Hook of Chocolate Arts (2037 West 4th Avenue, Kitsilano, 604-739-0475) uses designs by renowned Haida carver Robert Davidson to create works of edible art. Authentic aboriginal motifs of the frog, killer whale, and eagle are molded onto high-grade bittersweet Belgian chocolate, which is filled with dried blueberries and hazelnut, and packaged in elegant boxes.
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