Melts in Your Hands

Melts in your mouth, not in your hands.
~Advertising slogan for M&M® chocolates~

The sign of a good quality chocolate is that it should melt in your hands before it even gets to your mouth. The ideal temperature at which prepared chocolate should be kept is slightly below ambient, or room temperature i.e. around 15°C (ambient is about 21°C). On my recent trip to Newfoundland, the city map listed the Newfoundland Chocolate Company as a must-see stop. And must-see I did. It was first on my itinerary of places to check out in St. John’s to acclimate myself to the city.

Photo by Kimberley (c)2013.
Photo by Kimberley (c)2013.

The Newfoundland Chocolate Company was founded by Brent Smith, a chocolate lover and trained chocolatier. He and his wife Christina started their business from their home and eventually purchased its current location on Duckworth street in 2010.  Chocolates come in bar form, shavings and boxed. Flavours often featured are Newfoundland themed e.g. screech (Newfie rum) filled chocolates and partridgeberry truffles. All chocolates are additive and preservative free. They are made by hand using Belgian, Swiss and French couverture chocolate.

The partrideberry chocolate.  Photo by Kimberley (c)2013.
The partrideberry chocolate.
Photo by Kimberley (c)2013.

Downtown St. John’s lends itself to being an ideal Walk n’ Choc* destination. It is located in the city centre and within walking distance to the famous George street entertainment district, the Terry Fox Memorial and for the adventurous, Signal Hill and Quidi Vidi village. Just allow a full day to access either of the latter 2 sites on foot.

*”Self-guided walking tours where the road less traveled by foot leads to chocolate.” ~Weal World Travel~

Photo by Kimberley (c)2013.
Photo by Kimberley (c)2013.
Trinitaria. Photo by Kimberley (c)2013.
Trinitaria.
Photo by Kimberley (c)2013.
Mural on company's building. Photo by Kimberley (c)2013.
Mural on company’s building.
Photo by Kimberley (c)2013.
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