Hot Chocolate Festival 2013 : Thomas Haas Chocolates & Patisserie

Chocolate, chocolate, chocolate... *drools*

Thomas Haas Patisserie
2539 W Broadway Street
Tuesday - Saturday 8a - 530p

#59 - "THE LUMBERJACK" Bourbon barrel-aged maple syrup hot chocolate, served with a Douglas fir-infused chantilly, maple & vanilla shortbread.

#60 - "MALTEASER" Barley malt-infused hot chocolate, served with salt caramel malt truffles.

The shop gives a hustling and bustling cozy feel because the patisserie is decorated with really warm tones, which includes this amazing honeycomb fixture on the ceiling  and the use of wood furnishings. Thomas Haas (Speaking of the man himself, Thomas Haas was really friendly!) was probably the busiest location (Thierry might have been just as busy, but Thierry has more of a classy feel than a homey feel), filled with all sorts of people who wanted to try hot chocolate, have a cup of coffee or pick up some desserts for Valentine`s day. It is not hard to get to via either the 9 Broadway bus or the 99 B-line bus. I have heard of Thomas Haas before so on one of the final days of the festival, I really wanted to try it. 阿哥 and I went to the store on West Broadway, but they also have a location in North Vancouver. Check out their website (linked below) for an address.

Look at this ceiling!

The Malteaser hot chocolate at $5.95 as well as a vanilla and chocolate macaron at $1.80 ea.

The "fleur de sel truffle" surprised me by not being solid on the inside. It had an interesting taste on the inside, but perhaps I have merely overdone the sea salt caramel obsession and expected it to be like a cake pop. This malt hot chocolate reminded me of chocolate flavoured Ovaltine (one of my favourite drinks), or the inside of a Malteser chocolate if you haven`t heard of that. Suffice to say, since it resembles one of my favorite drinks, I really enjoyed this drink. We also tried a vanilla and chocolate macaron. For a chocolate lover like me, I even preferred the vanilla over the chocolate. The macarons that we had were moist, the shells were not hollow and they were surprisingly not too sweet compared to Thierry or French Made Baking for example. Thomas Haas was one of my last stops for the festival, but I will be back!

*Thomas Haas main website: click.