Styling Caramel Chocolate

It would be strange for the House of Gucci if the finest part of their dresses were the hats that paired with them. Indeed, an accent cannot imbue inherent beauty on the main subject it supports. The dress must be beautiful on its own, absent shoes, bags, hats, and scarves. The same logic applies to hot chocolate, and it is odd when chocolatiers think that ornate garnishes or side treats elevate a mediocre drink.

Just like the relationship between House of Gucci and good taste, the relationship between Thierry and I is on the rocks, like a passionate love affair turned sour. They simply do not give me the same hot chocolate that they used to. Still I felt it was my obligation to objectively review their entry for the 2025 Vancouver Hot Chocolate Festival, as they are, admittedly, one of the finer cafes this city has in her possession. The "Floating Island" is a combination of 45% milk chocolate and 63% dark topped with a caramel-covered Swiss meringue. Let us begin with successes: the drink was made from actual chocolate, which is a welcome relief after I witnessed them make me a hot chocolate with syrup just weeks ago (I audibly gasped). Additionally, it was smooth, and the gradual melting of the caramel into the chocolate added intriguing and varied tastes. 

But as I alluded to before, the hat was the most exciting part of the dress. The meringue added aesthetic quality to the drink and was frankly more interesting than the drink itself. It should be emphasized that a meringue floating on a hot chocolate is not part of the hot chocolate, not unless it gradually melts in. Unfortunately, this meringue was ostensibly unconsumable. It did not melt, and when I tried to use a spoon to take a piece, it floated and bobbed away in a most demoralizing fashion. It was not until the drink was mostly drunk that I was able to shatter it. From then on, the drink was quite sickly.

As noted, the caramel notes sing potential, and I believe this drink could be improved if the meringue was more directly incorporated into the drink, perhaps by using a softer meringue. I'd also suggest using more dark chocolate to offset the sweetness of the caramel. More interesting would be to have soft meringue, dark chocolate, as well as hints of golden chocolate, which is caramelized white chocolate.

A sinner with potential is handed over to Purgatory. This, too, is the fate of the Floating Island. I believe there is great chance of mending what has been broken.