Since TCS also stands for The Chocolate Site, I've often thought of telling you about Mr. Dorian -- but now that I find he has a website, I can't resist!
There's a great restaurant here called Houston's, where Mom and I love to go, and awhile back, they added to their menu a hot fudge sundae made with fudge and chocolate-covered cornflakes (!) from J. Dorian, a gentleman who had just opened up a chocolate factory next door. Mom and I tried it, and immediately had to go see where it had come from... it was a m a z i n g.
And now we go back there every month or two, always limiting ourselves to two pieces each. Our favorites are the buttercream caramels, which are like liquid sunlight in your mouth... and the champagne truffles, which... well, I cannot describe them, just... no words... no words at all for the extreme concentration of pleasure in that teenytiny chocolate-covered space.
It's all made in a spotless white kitchen behind a glass wall, with huge gleaming copper bowls and arcane stainless-steel devices I can't begin to identify, operated by people in crisply starched white chef's jackets. And Mr. Dorian is a delightful fellow -- I really like him. So I'm glad to be able to give him a little promotion here.
If you ever want to reaaallllly indulge yourself... you can't beat J. Dorian!
http://www.jdorian.com/
There's a great restaurant here called Houston's, where Mom and I love to go, and awhile back, they added to their menu a hot fudge sundae made with fudge and chocolate-covered cornflakes (!) from J. Dorian, a gentleman who had just opened up a chocolate factory next door. Mom and I tried it, and immediately had to go see where it had come from... it was a m a z i n g.
And now we go back there every month or two, always limiting ourselves to two pieces each. Our favorites are the buttercream caramels, which are like liquid sunlight in your mouth... and the champagne truffles, which... well, I cannot describe them, just... no words... no words at all for the extreme concentration of pleasure in that teenytiny chocolate-covered space.
It's all made in a spotless white kitchen behind a glass wall, with huge gleaming copper bowls and arcane stainless-steel devices I can't begin to identify, operated by people in crisply starched white chef's jackets. And Mr. Dorian is a delightful fellow -- I really like him. So I'm glad to be able to give him a little promotion here.
http://www.jdorian.com/