I’m trying to imagine the way a brownie might taste if it were made with Claudio Corallo chocolate by Neil Robertson, and it’s kind of blowing my mind. Have you tried that chocolate? Ridiculous.
And I just learned that Robertson, the pastry chef at Mistralkitchen (and formerly at Canlis), will be using it to make brownies and macaroons, which will be sold at the new Claudio Corallo storefront, which is just down the street from the restaurant in South Lake Union.
Love it or don’t, but South Lake Union is fast blossoming into the neighborhood of things that taste good. I worry for Belltown, but I still want a brownie.