Comments on: Thomas Haas Chocolates

By: Bel

Bel — Thu, 18 Mar 2010 01:53:43 +0000

I tried a box of Royce’s (how do you use an apostrophe with a name that ends with an apostrophe like Royce’?) bitter chocolate staff (that were Andes mint-shaped pieces rather than staff-shaped; I wonder if ‘staff’ is choc nomenclature). The staves (they’re not people so I guess I stick to this plural form) were good, and I loved their texture. I also like the fact that Royce’ staff (the people now) packaged the box with some ice in a neat foil wrap to ensure it didn’t melt on my way home. They let you try samples which is why I ended up buying a product worth more than P500 with no apprehension. Not cheap, but they’re more affordable than Leonidas. There’s also Cacao (at Megamall, don’t know where else they can be found), which sells imported chocolate but a smaller, and I think local, operation. I am searching for premium Philippine chocolate/cocoa. A friend in NY managed to buy good Phil chocolate at a trade fair but was told it was a one-time batch.

By: Brian Asis

Brian Asis — Thu, 11 Mar 2010 16:54:17 +0000

I love Thomas Haas’ picture with his hands covered in chocolate. I just wish I was there in HK so I could buy all those delicious chocolates!

I wanted to be a chocolatier and just started making truffles :D I did try some truffles that are available in malls or hotels here in the Philippines, I have yet to try Royce and the ones being sold at Shangrila Hotel Edsa.

By: kitchen

kitchen — Thu, 11 Mar 2010 06:24:20 +0000

For Me Babbi Chocolates are the best, really different from Royce’

By: Artisan Chocolatier

Artisan Chocolatier — Thu, 11 Mar 2010 02:11:01 +0000

BettyQ…your post #12 describes the process so well, that I can taste all the flavors you describe, and my mouth is watering!!!!! …..hahahaha

By: Anton

Anton — Thu, 11 Mar 2010 01:01:01 +0000

Royce Chocolates are available at Rockwell, if I am not mistaken. There are many chocolatiers here in HK. La Maison du Chocolat is so good. Their macaroons are divine.

By: betty q.

betty q. — Wed, 10 Mar 2010 18:37:05 +0000

Ok..AHA moment here! AC…how about subbing ground PILI nut instead of almond meal. But I am sure you know that it is oily so might need to ground it up with some of the sugar.

I forgot, that cookie balls is enough to give anyone a chocolate overload. So, I used milk chocolate to coat the balls.

By: betty q.

betty q. — Wed, 10 Mar 2010 16:49:06 +0000

When you make the Chocolate Sparkle cookies, it is best eaten warm…but not eaten immediately, it tends to form a crust though the center is still chewy. NOw, here is what I do, and I think you will like it, MM and Artisan….I came to this by accident and did not want to waste the leftover cookie dough esp. when I used Valrhona! I crumbled the cookies and smushed them and formed them into balls! ….tempered chocolates and dipped them! It was more addicting that way!….much like a soft brownie!

I made another batch of Chocolate Sparkle but decreased the amount of bittersweet chocolate and…divided the dough into thirds and added Bailey”s to one, Frangelico, and kept the third one plain.

Hay, Artisan…it is soooooooooooooooooooo good!

By: mei kwei

mei kwei — Wed, 10 Mar 2010 15:53:32 +0000

thanks MM. wish i could get a sampling of these. never tried it before but have tried la maison du chocolat as it is near my workplace in ny – love it. guess it will be a mission for me to try it. just had neuhaus the other night – also good. but then again am dying to have choc nut. just thinking in my mind what if choc nut is reinvented to have a design just like the designer chocolates. wouldnt it be awesome.

By: Pilar

Pilar — Wed, 10 Mar 2010 15:15:55 +0000

MM, the basement of Times Square in Causeway Bay carries Royce chocolate. love it! :-)

By: Divina

Divina — Wed, 10 Mar 2010 12:33:54 +0000

Did you say Thomas Haas? I was excited, I thought they are now available here. :) He’s one of the chefs that I want to work for when I was staying in Vancouver. Hope to have a taste of his chocolates again soon.