Paul Dincer is a passionate master chocolatier and way ahead of most high-end established brands. Paul combines the technical sophistication and execution characteristic of the Spanish approach and the wild improbable experimentation characteristic of New Orleans cuisine. The chocolates that work best are the outrageous ones: Paul shouldn’t bother with standard versions that others do and just continue with his wild combinations – since even the ones that don’t completely work are far more interesting than most conventional flavors. I always look forward to being his guinea pig as and when he is testing new formulations. My established favourites include:
And you don’t need to be in Vancouver to experience them: Paul does mail order.
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