Chocolate you can sip and savour.

A hot chocolate bomb is a hollow chocolate sphere filled with chocolate and marshmallows. Drop it in a mug, pour hot milk over it, and the shell melts open and stirs itself into hot chocolate. We make ours in milk, dark and white chocolate, filled with Belgian chocolate chips rather than the cocoa powder most commercial bombs rely on.

Milk, and it needs to be hot. Put the bomb in a mug, heat about two thirds of a cup of milk, or a milk alternative, until steaming, then pour it slowly over the top. The shell opens and the marshmallows float up. Stir well so the chocolate and milk come together. Water works, but the result is thinner, so milk is worth it.

Several months, stored somewhere cool and dry. Like most solid chocolate, a bomb keeps a long time as long as it stays away from heat and humidity. A few tucked into the cupboard in autumn will still be perfect in the depths of winter.

It depends on the season. From June 1 to mid-October we are open seven days a week, 10 to 5. In the off-season we are typically open Thursday to Sunday, 10 to 5, adding days around Christmas, Valentine's and Easter, and we close in January for a much needed break. You will find us at 1004 Elm St in Bala, on the corner of Highway 169 and Elm. For something specific or in quantity, call ahead at 705-706-1950, as we make limited amounts each day.

Both. Our covered porch gets well used from spring until fall, with tables, chairs and a few park benches, and there is limited seating indoors for anyone who would rather have a climate controlled spot. Order a drink and something sweet and stay a while.

Drinks, baking and handcrafted ice cream. We pour Belgian hot chocolate and mocha, espresso, lattes, Americanos and assorted teas, with frozen hot chocolate and iced versions through summer. We bake cookies and Belgian brownies in house, and we carry Screamy's ice cream bars and sandwiches, including dairy-free mango and coconut sorbet.