Every vegetable dreams of someday growing up to be chocolate, but sadly, most vegetables are harvested before they can see that dream fulfilled. Give hope to baby carrots with today’s Groupon: for $30, you get a chocolate-making class at CocoaNymph, located in Kitsilano (a $60 value).
CocoaNymph's handmade concoctions silence naysayers by proving that people do, in fact, like to eat chocolate, attaining the zenith of savoury sweetness with high-quality Belgian chocolate. Each chocolate-making class begins as master chocolatiers school pupils on the history of cacao, from ancient preparations to Danish modern chocolate credenzas. Participants explore the science of chocolate's allure as they learn how to fashion dark-chocolate-ganache morsels with an arsenal of finishing and decorating techniques. At the end of the session, pupils celebrate their confectionary graduation by taking home a batch of about 16 chocolates (approximately a $30 value).
Step into CocoaNymph’s cave of appetizing aphrodisiacs, where preservative-free chocolates, espresso, hot chocolate, and locally made ice cream frolic. With all needed materials provided and class sizes capped at 12 participants to allow for individual attention, students can take the brave first steps in admitting to being a chocoholic and making no apologies for it.
No wider than a postage stamp, the Elphaba truffle’s small size belies its complexity. Beneath its chocolate shell, layers of white and dark chocolate alternate between pistachio-and-cardamom ganache, creating a symphony of unexpected flavours. Inspired sweets such as these have earned CocoaNymph accolades from the Vancouver Observer, which praises the treats as “exotic creations that push the boundaries of a chocolate truffle.”
Chocolatiers pass on their expertise during chocolate-making classes that allow each student to decorate their own batches. All classes take place in the shop, whose romantic atmosphere complements its chocolatey aromas. Punched-tin lanterns illuminate mauve and violet walls and the baby grand piano where staffers belt out ballads about their love for truffles.