The Chocolate Boutique in Georgetown, Penang

From the Swettenham Pier, we hired a taxi to go around Penang. The taxi driver was chatty, he was knowledgeable about tourist destinations and although we already set an itinerary, he nevertheless suggested some spots that he thought we might be interested in. As we passed by The Chocolate Boutique, he slowed down and asked if we wanted to go inside. Good thing he asked. When I was reading up on Penang a few weeks before the cruise, I had already put The Chocolate Boutique in my “must visit” list but, in the flurry of excitement, totally forgot about.

The Chocolate Boutique is a chocolate store. Free taste of everything they sell but no pictures allowed inside. I bought two packages, one containing chocolate coated fresh blueberries and another with chocolate coated strawberries. I meant to take photos of them when we got back to the ship but, alas! They were consumed before I had a chance. They were delicious. And so were everything I sampled at the store. And I sampled a lot.

Posted on February 6, 2010 @ 10:38 pm
Filed under Food trips & events; Non-recipes; Short food tales; chocolate, travel

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Comments

7 Responses to “The Chocolate Boutique in Georgetown, Penang”

emyM says:

February 7, 2010 at 4:44 am

Do we have a good chocolate candy store in Manila?
I learned that Askinosie-a small chocolate manufacturer in the U.S.
obtain some cacao in Davao.

Reply
- Connie says:
  
  February 7, 2010 at 11:33 am
  
  Locally made chocolate won’t even melt during baking. Lintek ang extenders.
  
  Reply
  - A says:
    
    February 7, 2010 at 12:09 pm
    
    Cheap locally sold chocolate from baking supply stores (baking afficionados will know what these are) actually come from Indonesia.
    
    Why won’t they melt, you may ask… It’s because the extender they use is PARAFFIN. The same that goes in your bathroom’s scented candles and your floor wax. It takes high heat to melt and is insoluble in water.
    
    Reply
    - Connie says:
      
      February 7, 2010 at 10:49 pm
      
      Oh my goodness.
      
      Actually, it was Flat Tops and Curly Tops that I tried to bake with once. I placed a piece inside cupcake batter, cupcakes were in the oven for 35 minutes and the darn chocolates didn’t melt when I cut the cupcake in half straight out of the oven.
      
      Reply
emyM says:

February 7, 2010 at 2:31 pm

Ah ganon ba! Grabe naman.

Reply
A says:

February 8, 2010 at 9:31 pm

If you have old packets of local brands (such as G*ya), paraffin is really listed as an ingredient.

Wikipedia mentions it very briefly not only as a food coating (such as with Edam cheese) but also as a food additive used in confections. http://en.wikipedia.org/wiki/Paraffin#Uses

Reply
- zara says:
  
  February 9, 2010 at 1:34 pm
  
  oh my gosh! i’m a chocoholic p nmn…guess we should be careful in what we eat nowadays.
  
  @ms. connie: i drooled at the thought of the chocolate coated strawberries & bluberries that you mentioned. how much more if there were pictures of it posted. hehehe! mag’iipon ako para makapunta din dyan. based on what you’ve written, i could say that its a chocolate haven for chocoholics. kung merong ganyan sa phil. #1 customer na ako.
  
  Reply

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