After hearing such great things about Xococava (shocko cava or choco cava depending on how pretentious one wants to be), Cara and I had no excuse but to go post dins last night. It’s a 3 minute walk from our apartment located in an awkward arcade (architecture not video game) just north of St. Clair on Yonge. It also won 2nd best ice cream in all of Toronto in last week’s NOW Magazine to boot.
Along with some more traditional Spanish inspired desserts, they also offer some crazy savoury/sweet combinations that are all the food trend rage in the culinary world. Something about pork and chocolate is really throwing chefs sweaty hair back these days. It seems like they specialize in individual gourmet chocolates (such as Spanish cherry/fennel/lemon and chorizo/olive/orange flavoured) to at least a dozen varieties of homemade ice cream – Cara got an amazing Italian gianduja (hazelnut+chocolat) one. Flavour was amazing, but texture was iffy. A bit grainy, but I’m guessing it’s hard to make hazelnuts into superfine texture for ice cream. Switch to chunks.
I saw churros and real Spanish hot chocolate. It had been a while since I had real churros con chocolate, so I had to go for it. The chocolate was spiced really interestingly as well, guessing cloves.
After finishing my churros and guzzling the remainder of the thick melty chocolate awesome, one realizes why girls and chocolate have a special relationship. No semis, but a subtle wave of biochemically driven lightheaded euphoria. If you come to visit me, we are going here for dessert. Cigarettes after are optional, cuddling mandatory.
