My first encounter with Michel Cluizel chocolates took place a few years back when I happened across the entire line of estate plantation bars in a shop in St. Lawrence Market. I ended up buying the whole line, setting me back about $50, and the experience completely changed how I think about chocolate.
Like coffee and wine, chocolate from different regions offers distinctive flavours and characteristics that denote the specific terroir in which the cacao is grown, making each chocolate unique.
This past week, I was fortunate enough to be invited to a chocolate tasting event at Cava where the various chocolates from Michel Cluizel were paired with spirits.
The tasting was led by Yves Farges, CEO of Qualifirst Foods Ltd, a family-owned company that has been importing specialty foods since 1957. The line of Michel Cluizel chocolates is their most well-known product, but with a philosophy of offering the best quality products as the guiding concept of the company, Qualifirst offers everything from truffles and foie gras to tea, coffee, preserves and vinegars, and the evening began with a selection of canapés prepared by Chef Chris McDonald of Cava, and featuring products from the Qualifirst selection that ranged from smoked sea salt to a vegan caviar.
