Holiday Hootenany Preceeds New Year's Indulgence
There are only two places in Canada that make their own chocolate, according to Brad Churchill, and one of them is in Calgary. It’s called Choklat, and every Monday the public is invited behind the counter of Churchill’s shop to see just how the magic happens.
Last week, a small crowd gathered at 7:00 pm for the ‘Choklat snobbery tour’ in Inglewood. They were greeted by a warm cup of rich drinking chocolate, piled with whipped cream, and sweet smells wafting through the room. In less than thirty minutes Churchill gave a run-down of chocolate’s history; from cocoa as currency in the 15th century to the thick, spicy hot chocolate made by Spanish explorers in the next, to the innovations by a British Quaker named Mr. Cadbury, an Italian traveler named Mr. Ghirardelli, and two Swiss men called Henri Nestlé and Rudolphe Lindt which slowly formed what we now know as common, edible chocolate.
“For hundreds of years the art of making chocolate has been surrounded by this mystique, this air of mystery,” Churchill told his little group, “I’m breaking that wide open.”
A self-proclaimed “red-neck from Alberta,” Churchill has tried to purge his practice of the pretention often found in other confection stores. There is no elaborate packaging here, just the simple foil wrapping with smart turquoise lettering. Even the shop’s name - Choklat - is to this end; “I figured I would spell it phonetically and just be clear about what people are getting,” he explains, “It’s just that - real and simple.”
The tour includes an education on cocoa beans and their suppliers, and then a walk-through of how the chocolate is made. Churchill has managed to nurture relationships with small growers in Venezuela and has the distinct advantage of a family member in the freight business. This means his shop has access to rare, hand-sorted, good quality beans. He roasts them, separates the shell from interior (called “nibs”) and refines them with sticky fresh vanilla beans, cocoa butter
and sugar. The result is five pure and distinct chocolates from five unique cocoa bean types.
They are sampled alone, relative to a Lindt bar, and finally paired with desert wines, champagne, and sherry. One combination, a particularly well-aged sherry with the slight dried-fruit notes in the dark Cayuga cocoa, has been known to make some guests weep.
While Choklat and its decadent behind-the-scenes tour have gained in popularity, Churchill is already looking at the next step. He wants a larger space to begin with, one with a seating area where patrons can relax while indulging in a brownie or cup of hot chocolate. A Willie Wonka style chocolate waterfall and river has also crossed his mind.
A good introduction to the New Year, Choklat’s ‘snobbery tour’ followed on the heels of several holiday parties in Calgary. The Canadian Energy Pipeline Association (CEPA) had its fête at Centini’s Restaurant, where several Alderman were spotted including Druh Farrell who was asked by the M.C. if she wanted to start her bid for the mayor’s seat immediately. Lorraine Royer of Global Public Affairs, US Consul-General Laura Lochman, and Enbridge executive Art Meyer were also present. The Lougheed House hosted its annual design and décor
event. This year featured rooms decorated by Janet Farnham, Kevin Gray, and Charlene Threatful. Among the guests was Joe Lougheed, a lawyer with Fraser Milner Casgrain and son of former premier Peter Lougheed. He was taking guests through his great-grandmother’s old bedroom and explaining how she might have lived.
Published in National Post on January 9 2010
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