• MTL\\
    • Downtown\\
    • Plateau\\
    • Old Montreal\\
    • Mile End\\
    • Griffintown\\
    • NDG\\
    • St Henri\\
    • West Island\\
    • Westmount\\
    • Laval\\
  • Canada\\
    • Montreal\\
    • Toronto\\
    • Vancouver\\
  • USA\\
    • New York\\
    • Chicago\\
    • San Francisco\\
    • Seattle\\
  • International\\
    • Barcelona\\
    • Hong Kong\\
    • Kyoto\\
    • Nagano\\
    • Madrid\\
    • Marrakech\\
    • Obuse\\
    • Osaka\\
    • Paris\\
    • Singapore\\
    • Taipei\\
    • Tokyo\\
  • Best Of\\
    • Best Ice Cream Montreal\\
    • Best Ramen Montreal\\
    • Best Coffee Toronto\\
  • Snacks & Street Food\\
  • Events\\

Cacao 70 Montreal

Posted By Jennifer Ho Oct 29 2011 · 1 comment · Dining Out, Downtown

Cacao 70

Noting the popularity of chocolate bars in parts of Asia and Australia, Easy Ying – the owner and the concept creator of Cacao 70 – was particularly surprised that nothing remotely similar had yet surfaced in Montreal’s diverse restaurant and culinary scene. So, he endeavored to create a unique and novel experience for those who had never been while bringing something new to the table for those who have. What differentiates the place from their competitors (say, Juliette & Chocolat) is the fact that all the raw materials used both inside and outside the restaurant are recycled and their selection of chocolate and raw cocoa is seemingly limitless and variety driven (their cocoa comes from Venezuela to Costa Rica to Tanzania to Ghana). While conceding to the fact that the restaurant’s look and concept seems to be more fitting for trendier areas like Mile End or the Plateau, it is their hope that Cacao 70 can perhaps kickstart the revitalization of the West end of St. Catherine street much like Joe Beef, Jane’s and The Burgundy Lion have done for Griffintown. They’re off to a good start, that’s for sure.

The atmosphere is warm (thanks to the lovely and knowledgeable staff – ask Allysia for suggestions if you don’t know what to order), the space is large and the decor is rustic chic (unfinished wood slats, a chalkboard noting the restaurant’s specialties, a bookshelf filled with artfully placed books, magazines and jars of chocolate, vintage looking burlap sacks with the Cacao 70 logo imprinted front and center), making it a perfect stop for a romantic date, a catch-up session with a friend or even somewhere to grab a late night sweet snack.

Cacao 70

From Left to Right: Dark, Semi-Sweet and Sweet Cocoa

We sat down to three cups of warm cocoa – one made of dark, one of semi-sweet and one of sweet chocolate. These were notably different – you might not think you can taste the difference but once having them one after the other, it is clear each has a distinct taste. I particularly liked the darker chocolate – I’m just a big fan of the stronger, deeper flavors that are less sweet. My companion is a huge chocoholic (me – less so) and loves anything chocolate. He was more into the Cacao 70 sweet cup – which was by all means great as well.

Cacao 70

Roast Beef Crepe With Mushrooms and Cheese

Going on to try the roast beef crepe with mushrooms and cheese, we found the thickness of the crepe and the saltiness of the dish just right. Balanced with the mixed salad which had a sweeter sauce, we gobbled the whole thing up in spite of eating a full meal just before coming for the tasting (We hadn’t done our research properly and had mistakenly thought that the place sold mostly hot chocolates and not much else. Boy, were we wrong!).

Cacao 70

Cuba Cocao 70

Next came the hot cocoa – we each got a serving of the 70% Cuba. Coming in goblet-like cups, they were rimmed in chocolate. Allysia explained the reason to us: so that when we drink from the glass, we’d have chocolate smiles! Cue the cute, fuzzy feelings. So adorable. Little things like that really show that the whole concept has been thought out to a T which I totally appreciate. The way to go about eating this dish is to use a spoon and get a little taste of the base – what gives the real flavor to the chocolate drink; the Cuba 70% had hints of cinnamon and bitterness and a slight spiced aroma which I loved. Once that’s done, you mix in the lighter chocolate to make it drinkable and voila! There you have it.

Cacao 70

Cacao 70 Chocolate Pizza

Finishing off with a chocolate pizza, we were taken by surprise as to what it actually was. Upon first hearing about the chocolate pizza, we assumed it was a round, pizza shaped hardened piece of chocolate. Nope! This place is teaching me new things. It is baked dough topped with a variety of delicious ingredients. Our pizza came with bananas drizzled with chocolate sauce with sides of marshmallows and strawberries to add as we wished. There was also a lighter chocolate sauce to further add if we found the existing sauce to be too strong or thick.

Cacao 70 offers a unique dining experience that revolves around one of the world’s most loved desserts: chocolate. We will definitely be back.

*Special thanks to Easy and Allysia for having us come by.

IMG_0666
IMG_0667
IMG_0671
IMG_0669
IMG_0678
IMG_0679
IMG_0682
IMG_0684
IMG_0685
IMG_0689
IMG_0695
IMG_0687
IMG_0699
IMG_0698
IMG_0701
IMG_0704
IMG_0712
From Left to Right: Dark, Semi-Sweet and Sweet Cocoa
From Left to Right: Dark, Semi-Sweet and Sweet Cocoa
Roast Beef Crepe With Mushrooms and Cheese
Roast Beef Crepe With Mushrooms and Cheese
IMG_0708
IMG_0714
Cuba Cocao 70
Cuba Cocao 70
IMG_0718
IMG_0722
Chocolate Pizza
Chocolate Pizza
IMG_0723
IMG_0726


View Larger Map
Cacao 70 on Urbanspoon


Cacao 70 on Citeeze

  • Email
  • Tweet

Tags: Cacao 70, Cheese, Chocolate, Chocolate Bar, Chocolate Pizza, Cocoa, Crepes, Cuba 70%, Date, Hot Chocolate, Marshmallow, Montreal, Roast Beef, Salt, St. Catherine, Strawberry, Sweet.

Related Posts

    • Best Desserts Montreal
      Aug 07 2015 · Dining Out, Snacks & Street Food · 0 comments

      It’s no secret that desserts are the Achilles heel of the general population. Let’s be clear. No one is to...

    • Pumpkin Tart Vin Papillon
      Vin Papillon Montreal
      Oct 23 2014 · Dining Out, St Henri · 0 comments

      Vin Papillon is the third restaurant from the venerable Montreal chef duo Dave McMillan and Fred Morin. Sitting just a...

    • Pizza Assortment
      Cafe Parvis Montreal
      May 24 2014 · Dining Out · 0 comments

      Cafe Parvis is the newest addition to the Furco – Buvette Chez Simone family. In the same way its’ siblings...

    • Sushi Taxi Montreal Torched Crab and Marlin Fried Maki
      Sushi Taxi Montreal
      May 21 2014 · Dining Out, Griffintown · 0 comments

      It’s not often you arrive at a restaurant and find out your server has been with the group for over...

    • Challah French Toast, Fried Egg & Veal Pancetta
      Hof Kelsten Montreal
      Apr 14 2014 · Dining Out · 0 comments

      You’ve already heard the hype. You don’t need me to tell you that Jeffrey Finkelstein has an impressive resumé of...

    • Branzino, mussels, fregola, fennel, tomato, broth
      Le Serpent Montreal
      Jan 26 2014 · Dining Out, Old Montreal · 0 comments

      Le Serpent is Montreal’s newest restaurant from owners Hubert Marsolais and Claude Pelletier of Club Chasse et Pêche and Le...

1 Comment

  1. Best Desserts Montreal - Pastries, Chocolate and Shaved Ice

    On: 11:26 August 7th, 2015 · Reply

    […] 70 We were there to witness the birth of Cacao 70 from the beginning. From its first location on St. Catherine street West just a few years ago, the brand has exploded […]

Leave a Reply Cancel reply

  • Pages

    • Blog Home
  • Categories

    • Best Of (2)
    • Dining Out (235)
    • Downtown (26)
    • Events (14)
    • Get Basted (14)
    • Griffintown (7)
    • Home Cooking (5)
    • International (3)
    • Laval (3)
    • Mile End (8)
    • NDG (3)
    • Old Montreal (21)
    • Plateau (20)
    • Snacks & Street Food (73)
    • St Henri (4)
    • West Island (13)
    • Westmount (3)
  • Meta

    • Log in