| rev:text
| - Just the mention of the name Soma is enough to inspire mouth-watering among the initiated. Pavlov's got nothing on the husband-and-wife duo behind this confectionary Xanadu, who, over the last 5 years, have been conditioning their devoted clientele to expect nothing less than sweet perfection from Soma's inspired chocolate creations.
One step through the doors at Soma, Sanskrit for food of the gods, and the intoxication begins. Watch through the glass wall of the chocolate laboratory as these skilled confectionistos transform some of the best chocolate varietals in the world into a selection of delectable morsels, brews, and blends with culinary artistry and vision. And browse the shelves of cocoa products of all kinds, made from beans from Mexico, South America, Africa and elsewhere. The labels make for tantalizing reading - chocolate descriptions at Soma read like taste profiles of fine wines or top-caliber coffee beans. Try some Arriba, with its "perfumed floral scent, dominant notes of Jasmine and nutty overtones", or perhaps a 35% Amedei Toscano Brown, an "exceptionally smooth and creamy milk chocolate with mouth-filling flavous of butter fudge, caramel, notes of malt, and a smooth, long finish." I tried a bar of Octumare, on Soma chocolatier David Castellan's recommendation. One of the bars under the Soma label, it was dark and creamy dreamy. Soma's bars come in a range of milk and dark varieties, some containing various combinations of spices, nuts and fruits. Dairy free, gluten free, vegan bars are available - delectable options for herbivorous chocoholics. A range of imported bars of excellent ilk are also on offer, alongside all sorts of chocolate-tumbled nuts and seeds, cookies, cocoa husk mulch for your garden, and five varieties of Soma's own wonderful hot chocolate mix for home preparation.
And for in-house enjoyment, the Mayan hot chocolate, a potent chocolate shot infused with Madagascar vanilla, ginger and chili pepper, is not to be missed. It's available straight up, or blended with milk for longer sipping. The gelato is to die for, and tasting at least one of the handmade chocolates and truffles is a must. I chose a curious-sounding dark chocolate and balsamic vinegar truffle. With its distinctive tang this beautiful conical treat was reminiscent of a tiny cheesecake, with notes of cherry, and definitely a lot of big fat notes of delicious.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)