Santa Claus
North Pole
HOH OHO
Dear Santa,
It's that time of year again: when everyone gripes about their to-do list and the excessive number of parties they've agreed to attend. But Santa, I know no one is busier than you in December - you're getting ready for the big night - and we never hear you complaining, so I'm trying to follow your lead. I hope you and the reindeer have been taking your vitamins, and that you've got your lightweight Santa suit all ready to roll (what with global climate change, that old heavy suit seems like overkill).
I have been a very good girl this year, Santa, minus the occasional yelling at my kids, missing a few deadlines, and running some yellow lights, that is. But you knew about those.
For Christmas this year, I'm hoping you'll bring me some chocolate. One of the best things about the season - aside from all that goodwill toward men, of course - is the selection and variety of treats available that are made from the seed of the cacao tree. During the holidays, the choices are infinite. I don't mean to be fussy, but I'd like some of the good stuff, please.
At Thomas Haas Chocolates & Patisserie, the new Christmas Collection includes handmade chocolates and truffles, confections, Christmas breads, holiday cookies and chocolate bars. You can bring them in one of their signature boxes, Santa, or you can bring me one of the beautiful ornaments, airbrushed with coloured cocoa butter, and filled with handmade chocolates, truffles and almond rocher. Oh, and if you really feel like spoiling me, I do think the Valrhona chocolate Christmas tree studded with dried candied fruits, nuts, chocolates and truffles is simply gorgeous.
Haas also makes an amazing Christmas stollen, the famous German Christmas bread, filled with almonds, rum-soaked golden raisins, and freshly zested oranges. It's one of the best around, perhaps matched only by the stollen available at Yew Restaurant + Bar at Four Seasons Vancouver. Over there, legendary baker Gerhart Weitzel steps out of retirement each year to bake nearly 1,500 of the ultimate traditional Christmas cakes for his fans.
Here's a tip, Santa, you can get Haas's treats at Unit 128, 998 Harbourside Dr., North Vancouver. Order me a Four Seasons stollen at the hotel downtown, or by calling 604689-9333/yewrestaurant.com.
I've also been a big fan of Cinnamon's Chocolates since it opened in 2000. At Christmastime every year, chocolatiers Tom and Kathy Cinnamon add a host of delicious treats, all beautifully packaged for the holidays. I would be thrilled to find a box of their sugarplums under my tree on Christmas morning. The chocolates have a centre of brandy-soaked minced Christmas fruits and nuts, surrounded by a very brandied vanilla buttercream. Each piece is finished with a sparkle of sugar dusting. They're only available until Dec. 24, but I know that won't be a problem for you Santa - you take a vacation after that anyway. Cinnamon's is at 119 East Second St., North Vancouver.
BETA5 is a new Vancouver confectionery that creates small-batch, artisanal chocolates, baked goods and preserves. For the holidays, they're making stocking-sized presents like pebbles (chocolate-coated caramelized nuts or dried fruit, with cocoa, ruby or gold dust), creamy caramels, chocolates, and edible snowmen. BETA5 also offers the Chocolate Union, a limited-edition subscription for chocolate lovers. Members receive a selection of treats every month, plus perks like in-store discounts and invitations to events. My most-coveted sweet treat from BETA5 isn't chocolate at all though. The Vancouver Special gingerbread kit is inspired by our city's iconic architecture. Perfect for the design aficionado, it includes everything but the keys: royal icing, marzipan snowmen, aerated chocolate bushes, chocolate-covered-pretzel railings, fruit jellies and a host of other treats. It's pricey at $120, but I love it.
Whew. I know that's a long list, Santa. I don't expect you to get me everything on it. In fact, if you've got any free time coming up - and I think you do - I'd love to treat you to my new favourite dessert: the Caramel Chocolate Trio at Cactus Club Café. Consulting pastry chef Wendy Boys has composed a deceptively simple but decadent dessert that contains the perfect ratio of chocolate mousse and crunchy sponge toffee to warm caramel foam. We can find it at any of the restaurant's locations . . . too bad there isn't one at the North Pole (cactusclubcafe. com).
That's it from me, Santa. Good luck on Christmas Eve, we'll have cookies waiting for you! All the best, Deana
