Cinnamon’s ch AS a child I created lengthy and indulgent daydreams about Willy Wonka’s river of chocolate. The bank along the sweet, thick torrent that flowed over a waterfall and up giant glass pipes in Roald Dahl's Charise and the Chacolate Factory sounded like a great spot for a picnic. And like Augustus Gloop I fig- ured nothing would be better than to hang my head over the river and scoop hor melted chocolate of “the very finest quality” into my mouth. And if, like Gus, I fell in and got sucked up the pipe to the strawberry-flavoured chocolate-coated fudge room ... well, there are worse ways to 20. Yup, Wonka was a guy I'd have been happy to know. And now, at long last, I think I've found him. Of course, Tom Cinnamon doesn’t wear a plum-coloured velvet tail coat, bortle-green trousers, gloves or a top hat. And he’s a little taller than I pictured Wonka to be. But he’s got the eyes — they are marvelously bright, and they do seem to sparkle and twinkle. Tom and his wife Kathi hosted the grand opening for their new Lower Lonsdale chocolate shop — not surprisingly, called Cinnamon’s Chocolates — on May 26. Since ther, they’ve spent the greater part of every day in the sweet- TOM Cinnamon or Willy Wonka? Cinnamon demon- strates how the “chocolate waterfall” covers a cream or caramei centre. “smelting shop, mixing up dark and milk chocolate, raspberry velvets, orange creams, macadamia nut clusters, champagne truffles and much more — to the delight of their already- devoted North Shore clientele. In fact, Cinnamon’s is quickly becoming famous for its chocolate-covered strawberries — ~ encased in chocolate, rather than dipped — which they make whenever they have enough requests on a list for them, and for. special occasions. Other popular treats include the dark Venezuelan Wine Chocolate, perfect to pair with an after- --dinner wine; and the “Lions Paws,” named for the North Shore Lions. . the name of a favourite North Shore © One entry per person please. restaurent. The winner wilt be Deadline tor the contest is thoazen ina random draw. Send Wednesday, August 16, 5 p.m. late factory ing an apprentice candy-maker for Purdy’s and decided to suss it out. For a while, he did both: worked full-time as a baker and on weekends at Purdy’s. “I fell in love with it. [liked the fellow that was going to be teaching me. He really knew chocolate.” Tom worked for the com- pany for 28 years, and two years ago, when he was vice-president, decided he could go no further. It was time to move on. Kathi has always dreamed of them owning their own shop, and once Tom left Purdy’s and began consulting for chocolatiers and contectioners around North America she knew the time was right. In her previous life she was a “bean countez” for Family Services of the North Shore, so the couple decided she'd handle the books. But she’s discovered a love for shopkeeping. “It's wonderful, I love meeting the people who come in. They’re always happy ... they know they’re coming in here for a treat so they're almost always in a good mood.” The pair had a philosophy starting out and they’ve stuck to it: to use only the finest ingredients. The chocolate they use is primarily from Guittard, a French chocolate house that has “connections to all the good (cacao) beans.” Guittard also ages its chocolate in tanks while it’s still warm, to rid it of volatiles which create an acid note in the chocolate. The philosophy also carries through for other ingredients used in their candy: they use ficld-ripened strawbernies, organic oranges, and fresh Avalon Dairy organic cream. Kathi also speaks proudly of Tom’s expertise. “He’s the creative genius,” she says, as he demonstrates how the creams are blended in the fire mixer, then poured into the antique Dayton Cream Beater. As the beater kneads the mixture it changes from a thick syrup to a light batter, which is easier to shape and “enrobe” in chocolate. For all the centres: cream, caramel, fruit or other, that happens courtesy of the “chocolate waterfall.” (Gasp! this is perhaps my biggest clue that Tom is indeed, Willy Wonka.) It’s actually a noisy little contraption that collects the heated checolate then pours it in a sheet over the centre. “It’s a real’science,” says Tom, as he demonstrates the “shaker” and the “blower,” which help get rid of excess chocolate on each confection. “We don’t use a lot of shake or a lot of blow ... we want between 25 to 30% chocolate around the centres.” For the creams, an enzyme called Invertase is added which will slowly liquefy the cream over a period of days. “See? Just look at this this ... smell it,” says Tom. He cuts open ar orange cream and it oozes onto the counter. The scent of the whole, sun-kissed oranges they use in the cream perfumes the air. The Cinnamons have made plenty of allowances for their customers to learn about what they do.In the warm summer Counter Culture months production takes place in the morning. With the large viewing windows from the shop into the kitchen it’s the per- fect spot to peck into the wonderful world of candy-making. And you don’t even have to buy one of Willy Wonka’s Whipple-Scrumptious Fudgemiallow Delight bars to get in. Cinnamon’s Chocolates is located at 106 East Second Street in North Vancouver. The store’s phone number is 984- 3390. Come ano ENJOY OUR Sunpay BRUNCH WITH A SPECTACULAR VIEW 10:30-2:30 VEG slre Lunch 11:30-2:30 Mon-Fri. Chez Michel Dinner §:00-11:60 Everyday A Taste of ersia on tie North Shore Live Music Saturdays from 7:30pm Happy hour Speciais! Patio now open! Pine Elephant Restaurant (licensed) 111 West 3rd Si., North Van 986-2209 aeetiee seating Tat seating of 1 tope : NEWS photos Terry KATHI and Tom Cinnamon are loving life as the own- ers of the North Shore’s newest chocolate shop. BEST KEPT SECRES OW WORTH SHORE! 6, Core OOF SIE BE 18” PIZZA (3 TOFS | i7 LOVE AY RAST Bilt PITZA 16 OS 20 SE WY. » 987-4557 ey (3d & lndah} © OPEN LATE! WRENS TEL 2a, FS & SAT TILL Sue FIOTHER NDIA 5-10 pm 7 days/week © 900 W. 16th, North Van... Ph: 985-8860 - Fax: 986-5546 Pork Qumplings . Chinese Restaurant 988-9961 1359 Lonsdale Avenue, North Vancouver KV Summer Sizzler we Between the hours of 6-8 pm Same restrictions nury apply We are for breakfast 8am ‘Monday Saburday, 9 am Sunday. ' Park Royal South Side - (next to the Golf Range) 922-5311. vies