Thomas Haas Fine Chocolates & Patisserie

Have you heard of Thomas Haas yet? Perhaps you've seen him before on Martha Stewart, or maybe you remember him as the pastry chef at Daniel in NYC? Twilight fans will soon know him as the creator of Bella's birthday cake, appearing in the upcoming New Moon movie. Regardless of what you've heard, this award winning 4th generation pastry chef is sure to become one of your favorite chocolatiers!

During our trip to Vancouver last month, hubby Kris and I heard so much praise about Thomas Haas and his handmade chocolates, we decided to make a pilgrimage out to his patisserie in North Vancouver, oddly situated in an quiet industrial park on the northshore of Burrard Inlet (perhaps I'm being overly dramatic by using the word 'pilgrimage' - going to North Vancouver is not really that big of a deal, it's just across the bridge from downtown Vancouver).

Despite the busy lunch crowd (the patisserie also serves soup and sandwiches), we were lucky enough to find a parking space right in front:


Inside the patisserie (notice the gorgeous red damask-covered ceilings):


Some awards/accolades:


Handmade chocolates (a bargain at only $1.05 each):


Individual desserts ($5.25):


Hot chocolate (how cute is that heart on top?):


Goodies to take home (more about the award winning Chocolate Sparkle Cookies below):


We shared a double baked almond croissant ($3.75), #4 on Vancouver Magazine's 101 Things to Eat before you die:

Toasted almonds, buttery soft interior filled with melt-in-your-mouth marzipan:


A sampling of 6 handmade chocolates/truffles (made in small batches and preservative free):

These chocolates were some of the best we've ever tried (and my chocolate snob hubby has tried a LOT of 'designer' chocolate, usually at double the price). Our favorites out of this bunch were the green cardamom (hint of whisky warmed you up like a cup of Indian chai) and the lychee (dark chocolate ganache with a thin layer of fresh lychee).

Hey, isn't that Thomas Haas behind the counter?


Ever the gracious host, he came over to say hello, thrilled that we came all the way from New York to visit his patisserie:


And then to our surprise, he treated us to a piece of his Manjari Chocolate cake - layers of chocolate mousse, chocolate cake, and rum creme brulee, made with Valrhona Manjari dark chocolate (Madagascar):

Heaven!

A sampling of chocolates, selected by Thomas Haas (lemon thyme, hazelnut lemon zest, cocoa nib, and aztec):

Seriously amazing, flavors were so fresh, especially the lemon thyme.

And for Kris, a cafe mocha made with Valrhona Guanaja dark chocolate (South America):


Chef Haas even brought out some Valrhona couverture for us to try (Manjari and Guanaja):

Honestly, we just meant to stop in for a couple minutes, only to be treated to a chocolate feast! Thank you to Thomas Haas (who so humbly told me to write "anything I want" about his chocolates on my blog, "good or bad!") for making our visit so special.

So why hasn't such a celebrated chocolatier opened a shop in NYC or in other foodie meccas around the world? Because he's perfectly happy right where he is, enjoying the customer interaction that comes with an owner-managed business, with his lovely wife/co-owner Lisa behind the counter (I only realized later on that it was Lisa who helped us pick out chocolates when we first got there).

And for those who still refuse to make the trek out to North Vancouver, Thomas Haas will be opening his 2nd location this August in Vancouver, next to Daniel Boulud's Lumiere and DB Bistro Moderne!

You can also order Thomas Haas chocolates and cookies online, or find his creations at fine retailers throughout the Lower Mainland.

Thomas Haas Fine Chocolates & Patisserie
Unit 128, 998 Harbourside Drive
North Vancouver, BC V7P 3T2
(604) 924 -1847

Thomas Haas Chocolate Sparkle Cookies, the Best Cookie in the World?

A week prior to our visit to Thomas Haas, we stopped at Granville Island Public Market. As we strolled by Edible BC, I couldn't help but notice this sign:

Who could ignore a sign like this?

The cookies are sold frozen and need to stay frozen until baked. So we quickly paid for them (6 for $8.95), abandoned our plans for the next few hours and headed for our friend (and fellow chocoholic) Liz's house. Her toaster oven would do just fine.

Here they are before being baked:


After 12 minutes at 350 degrees F:


And 'dusted' with powdered sugar as per instructions (OK, more like slopped on, who has time to look for a sieve?) Check out the molten goodness:

Yum!

But is it the world's best cookie? Not exactly. Although delicious, they weren't very cookie-like, more like mini flourless chocolate cakes. But they certainly lived up to the claim on the packaging: "the only chocolate truffle in the world you can bake!" If I lived in Vancouver, I would always have these gourmet delights on hand in my freezer (perfect for last minute company). And good news for celiacs - these cookies are gluten-free! And if you don't live in Vancouver, order them online here. Or make them at home with this easy recipe.

Thomas Haas Fine Chocolates & Patisserie