On an early April foodie safari along Granville Street, I came upon a little chocolate shop, just in time to add a few goodies to my Easter basket. Daniel Le Chocolat Belge had plenty of goodies to choose from. In addition to their regular supply of truffles and molded belgian chocolates in the candy case, there were shelves and displays filled with adoreable bunnies, chickens, and delicious praliné eggs. It was hard to decide what to pick!
I didn’t want to blow my basket budget, so I went with a small box of peanut butter bunnies, four exotic truffles, and a few praliné eggs. I’ve waited ages to break into them, but now I can tell you all about how delicious they are. These are some of the creamiest chocolates I’ve ever had, with gorgeous mouth-feel and flavour. Not grainy in the slightest, not too sweet, and the exotic truffle flavours were fun.
Here’s a rundown of my sampling:
Dark Advocaat Brandy
Lush and velvety smooth
Milk Cinnamon-Nutmeg
Interesting. Snickerdoodley.
Dark Chipotle
Good. Super creamy, not peppery.
Flavour is a little hidden.
Milk Mojito
Excellent! Creamy chocolate with
a fresh hint of mint and lime.
Praliné Eggs
Creamy, crunchy, sweet, delicious.
Milk or dark chocolate with a creamy chocolate filling made with ground caramelized almonds or hazelnuts.
Peanut Butter Bunnies
Melt-in-your-mouth cuteness.
About Daniel’s Divine Chocolates
View Daniel’s Chocolate Map
Daniel Poncelet (Chocolatier) was born and raised in Belgium, where he says “chocolate was an inseparable part of my daily diet. I still remember how good it was to let it melt in my mouth and try to make the piece last as long as possible in order to be the last one in the family still enjoying it.”
He learned his craft from Clovis Harmegnie, “an exceptionally passionate Belgian master chocolatier,” and grew to appreciate not only the art of making chocolates but also fine quality ingredients. According to Daniel, this inspired his determination to create chocolates “without compromise, with zealous adherence to purity.”
Daniel uses only 100% natural ingredients to make chocolates that are preservative free with no artificial colorings and flavors and no hydrogenated oils or tropical fats.Daniel sources premium chocolate from world renowned chocolate manufacturer, Barry Callebaut. Callebaut’s chocolate heritage spans more than 120 years, and the company actively supports cocoa farmers and communities as part of its commitment to maintaining a sustainable cocoa industry.
Daniel’s Belgian Chocolates is located at 2820 Granville St. Vancouver, BC with additional locations in Metro Vancouver and Toronto as well as an online shop.
Curious Domestic 
Yum! It’s so nice to know there are still places like this. I don’t know whether you heard that Joseph Schmidt was closing in SF (and Scharffenberger also got the axe), so we’re losing our Bay Area favorites.
Oh NO!!! I love Scharfenberger chocolate! I remember finding Joseph Schmidt chocolates in the Fairmont Hotel when I first came to the Bay Area. It must have been around Easter, too, because there were giant bunnies on display. It’s sad when an artisan chocolate shop closes down.
Before having kids, DH and I use to drive up to Vancouver just to eat and drive right back often. Seeing your pictures make me miss it even more. I better get my passport renewed so I can try Daniels Chocolates.
Mmm . . . chocolate passport.
Oooh! I’ll be happy with just one of those treats!
I found this blog post searching “making chocolates” online. I think you and your readers may be interested in a DVD on making homemade chocolate candies. Check out http://www.making-chocolates.com.