I’ve been pretty chipper throughout this project — one large reason why is that I’ve had access to massive amounts of chocolate. I believe I inherited this deep and never-ending craving for chocolate from my mother, who also loves Ireland and keeps a constant stock of dark chocolate in a cabinet in our laundry room.
Ireland has many habits, stores, and cafes to fit the chocoholic’s fancies. For one, their daily “cuppa tea” time is never without biscuits and digestives — two mysteriously healthy terms for basically chocolate cookies or Kit Kat bars. The digestifs are suited for dipping in tea, but Zack and I have gotten in the habit of buying logs of these cookies and snacking on them throughout the day.
But the real joys of chocolate access happen in these delicious cafes that abound in Dublin, called Butler’s Chocolate Cafes. Butler’s is chocolate heaven: an inviting gold and glass decor with glittering gold-wrapped truffles sells a variety of coffees, drinks, and freshly made chocolates. They have the standard cafe fare, like cappuccinos and cafe mochas, but some new favorites which have blown my chocolate addicted mind. The most ambitious being the hot cookie chocolate, an iced mocha with bits of oreos thrown in for good measure.
But the best kept secret was the “iced chocolate”, and is just what you expect: smooth creamy chocolate melted down and mixed with milk, but served chilled and icy. Why has this not been invented in the US?! Why are we so satisfied with the “hot” chocolate? I am indignant. And desperate to start my own chain of Butler’s in the US, which I am certain will spread like chocolate, procreating bunnies.
The first time I went into a Butler’s I ordered an “iced chocolate”. I handed over the 3 euro to the cashier, who handed me back a small gold-wrapped truffle. “It’s complimentary: to go with your drink.” she said.
Oh, how kind of you! Yes, one dose of chocolate in the form of creamy delicious drinkability isn’t enough. I needed a milk chocolate truffle, the espresso shot of candies, to complete the experience. Thank you, Ireland, for knowing exactly how to charm me and my taste buds.
As if the iced chocolate wasn’t delicious and creamy and freshly made enough, the truffle melted into a gooey center like only straight-from-the-chocolate-shop candies can be. Truffles stored in boxes or cabinets in laundry rooms for a few weeks, or even a few days, become hard and loose their sparkle. They’re still delicious. But why should we settle for less?
-CB
