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Gem Chocolates
Category: Food Specialty Food Chocolatiers and Shops Chocolatiers and Shops [Edit]
2029 W 41st AvenueVancouver, BC V6M 1Y7
Neighbourhoods: Kerrisdale, Shaughnessy
(604) 263-9878
- Hours:
Tue-Thu 10 am - 7 pm
Fri-Sat 10 am - 8 pm
Sun 12 pm - 6 pm
- Price Range:
-
$$
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Wheelchair Accessible:
- Yes
One review for Gem Chocolates
1 review in English
-
Review from Angela L.
2/7/2012
Driving through Kerrisdale on the way to a meeting, my co-meeter (a new word I've just invented) and I dropped into Gem Chocolates on a whim for a quick pick-me-up hot beverage. "CHOCOLATE! WHAT'S THAT PLACE!" I shouted, as the storefront caught my eye from the window of the vehicle. They advertise themselves as offering handmade, artisan chocolates made from organic, fair trade and Rainforest Alliance certified Belgian chocolate blended with natural ingredients, with new and seasonal offerings regularly added.
The chocolates on display were stunning, and they also offer gelato. They serve a range of Mighty Leaf teas as well as espresso-based coffee beverages. I'm didn't inquire as to what beans they use since I was grabbing a tea, but the coffee was proclaimed to be satisfactory. Service was not outstanding; granted, it was the end of the day and I was pretty tired and awkward myself. As for ambiance, there's a couple of stools available at the shop, but it's not really a place you'd want to stay and make yourself comfortable.
Their chocolates are available in a wide variety of flavours, and I selected two to sample, the Praline and the Berry Blue, which is described as "a rooibos blueberry tea infusion in milk chocolate ganache". Of the two, I preferred the Berry Blue, and I'm tempted to say (from my extremely limited sampling) that the more exotic flavours are probably better bets here, since the unit cost is higher than one is probably used to paying for chocolates and the "ordinary" flavours, like Praline, are not really mind-blowing. The texture of the chocolates was not as smooth as other chocolates I've sampled, most recently the ones from Beta 5.
I wouldn't necessarily go out of my way to pick up chocolates from here, but it's nice to know that I have options when it comes to artfully decorated and imaginatively flavoured chocolate delights. Prices are high, then again, it's probably worth it for the occasional gift for that special someone in your life, because nothing says "you're awesome" quite like "I just spent $20 on a small box of beautiful edible art pieces for you to devour" (protip: my special someone is myself).
Specialties
Due to popular demand, we've extended our hours on Fridays through Sundays - perfect for after-dinner gelato!
Our award-winning artisan chocolates made by hand using organic, Belgian, Fair Trade chocolate and fresh ingredients without preservatives, oils or extracts...so the flavours are natural and pure. We offer you a selection of luxury chocolates that make the perfect gifts...for yourself, someone special, events or for chocolate gift baskets.
The lone Canadian entrant to the 2011 Chicago Luxury Chocolate Salon, three of our chocolates won nine medals: 1 Gold, 5 Silver and 3 Bronze Medals.
Personalize your chocolates with a logo, photo or "Happy Birthday"...perfect for corporate gifts, conventions, weddings, birthdays, anniversaries and birth announcements.
We also offer a selection of Dolce Amore's Italian gelati as well as specialty espresso coffees and teas. Discover what our oompa-loompahs have freshly created, or try an affogato, hot beverage or gelato!
History
Established in 2009
We are a small artisan chocolate company specializing in organic handmade chocolates, using fresh ingredients without preservatives, oils or extracts. We make custom chocolates with initials, logos and photos for weddings, corporate gifts and special occasions.
"Gem" is derived from the first name initials of the owner and his two children: Glenn, Eamon and Madeleine.
Meet the Business Owner: Glenn K.
Graduate with Honours from Ecole Chocolat (2009) with an MBA from Simon Fraser University (1995)
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