Chocolate Coma

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by Leah Glazer

SOUTH NORWALK, Connecticut is known for its bars, restaurants, a bustling night life…and its chocolate.

Cafe and retail store Chocopologie (introduced by world-famous Kinpschildt Chocolatier) has won numerous awards, including the 2nd best Dessert Lounge in Fairfield County.  The intimate restaurant even caught Oprah’s attention in 2007.

With my unhealthy addiction to chocolate, naturally I had to pay Chocopologie a visit.

by Leah Glazer

 


 

SOUTH NORWALK, Connecticut is known for its bars, restaurants, a bustling night life…and its chocolate. Cafe and retail store Chocopologie (introduced by world-famous Kinpschildt Chocolatier) has won numerous awards, including the 2nd best Dessert Lounge in Fairfield County.  The intimate restaurant even caught Oprah’s attention in 2007.

With my unhealthy addiction to chocolate, naturally I had to pay Chocopologie a visit.

The dining area, filled with the aroma of fresh, melted chocolate, took me by surprise.  It sits in the front of the restaurant versus behind a hostess stand.  The tables, though limited, were cozied up in the dining area’s corners and along their milk chocolate-colored walls.  Seats were also available by the kitchen area so patrons could see the chocolatiers create, craft and package their chocolate delicacies.

The lighting and decorations really set the mood for this chocolate experience.  The sofly lit dining area was complemented by a candle centered on each table.  The rest of the lighting focused on the pre-made chocolates for sale, available at the counter, and on the chocolatiers working on handmade truffles and desserts.  A mannequin in a red wig leaned against the retail wall where shelves displayed delicate pre-packaged boxes of truffles.  Paintings, intricate pink and blue swirls, and Food Network aprons were dispersed among Chocopologie’s walls and windows.

The menu consisted of an all-day breakfast, appetizers, drinks, soups, salads, entrees and desserts.  The pricing is a little high on some of the entrees, seeing as Chocopologie’s forte is dessert, but their starters, desserts and drinks are well worth the money.
Chocopologie's Easter Eggs. Photo by Thomas Cain.
My friends and I decided to split the baked brie and nachos appetizers.  The brie was cooked to a golden brown and served with a scoop of berry compote.  The outer layer of the creamy, smooth cheese had a nice thin crust to it which yielded to a warm, melted center.

The nachos were drenched in blue cheese and topped with truffle oil, bringing a woodsy and earthy flavor to the already strong and tangy blue cheese.  I had guessed I would prefer the baked brie over the nachos, but I couldn’t ignore the crunchy texture and multiple flavors of Chocopologie’s unique nacho dish.  I would absolutely order the nachos again (though I’d be tempted to order both).

I ordered the shepard’s pie for dinner, which was tasty and filling.  The mashed potatoes were well-balanced in buttery and seasoned flavors and covered the heaping pile of the juicy ground lamb, peas, sweet, caramelized onions, and carrots.  The meal was good but overpriced at $18, and the pie didn’t have a household twist to make it stand out.

 

 

“I recently had a customer tell me the chocolate truffle beignets were like sex on a plate.”

“We’ll have that.”

 

 

With that said, Chocopologie’s dessert is worth every penny.  Prices ranged from $7 to around $12, which made sense considering Chocopologie is known for their chocolates.  Fritz Knipschildt, the owner and creator of Knipschildt Chocolatier and Chocopologie, has a goal of providing each customer with a unique and original form of chocolate.  According to Chocopologie’s website,

“Fritz Knipschildt, Maitré Chocolatier, makes no compromises; he applies the highest standards of excellence to each and every step of the chocolate & confection process.”  With a mission like that, it’s no wonder why Chocopologie has such a great reputation.

The dessert menu alone made me melt.  Warm bread pudding with vanilla ice cream and butterscotch sauce, molten chocolate cake with seasonal berry coulis, chocolate truffle beignets, s’mores, and chocolate fondue are just a few dishes.  They even offer standard chocolate chip cookies with a glass of milk, or a brownie sundae for those who crave a classic dessert.

If you’re not in the mood for a big dessert, you can always take a peak at their truffle menu.  You can buy single truffles or get five for a deal.  With choices like the Lola, a floral perfumed lavender truffle, or the Hannah, a dark chocolate truffle with burnt caramel and sea salt, you really can’t go wrong with a handful.

After nearly 20 minutes of debating on what to order, my friends and I asked what our waitress, Mary-Beth, would recommend.

“I recently had a customer tell me the chocolate truffle beignets were like sex on a plate.”  Without further discussion, all the women at my table said in unison,

“We’ll have that.”

Besides the chocolate truffle beignets, we also ordered Chocopologie’s madeleines, which were covered in powdered sugar and served in a scallop-shaped mold straight from the oven with two sides of melted dark chocolate and caramel.  The French-influenced shell-shaped pound cakes were sweet and a little buttery, but when topped with the warm dark chocolate and/or caramel, it was the best of both dessert worlds.Chocopologie's Madeleines.

It only seemed appropriate that Josh Groban crooned from Chocopologie’s speakers as I bit into my first beignet.  Before I go on about how incredible it was, let me explain the difference between the U.S. beignet from the French.

In France, “beignet” is a term that covers a wide variety of pastries made from deep-fried dough with a fruit filling.  Over here, the beignet is a pastry made from deep-fried dough, much like the center of a doughnut, and is sprinkled with sugar.  At Chocopologie, the beignet is deep-fried like both countries, only theirs is filled with melted dark chocolate and served with a generous side of mango gelato.

As the dark chocolate spilled across my pallete, I understood what Mary-Beth’s previous customer had experienced, and for all you single ladies out there, fear loneliness no more.  For any taken individuals, you are not disqualified from this incredible dessert.  Just be prepared for your companion to feel threatened when they see the look in your eyes upon your first bite, throughout the entire dessert and post-coitus.

“It’s a nice juxtaposition.” said fellow diner Lauryn Linley on the perfected dessert.  “A really sweet, warm, gooey dessert, cooled by a sweet, fruit gelato. A nice, refreshing combo.”

By the end of the night, I had entered into a chocolate coma without regrets.  A warm wave of sleep worked its way over my body, accompanied by Andrea Bocelli’s “Por Ti Volare” – a rather exquisite way to cap the night.

I would absolutely return to Chocopologie, but only for an appetizer and dessert.  The restaurant has those two sections down.  They are unique and flavored enough that I want to spend the money on them, and if I lived closer to the cafe, I would probably stop in most nights to pick up a few truffles.

 

 

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