The chocolate scene in Israel has taken a crazy leap in the last decade or two. From a country of one or two chocolates (the tasteless cow chocolate or the rosemary one which was a little better) we have become a nation of chocolatiers. More and more people They went to Paris. And they came back in love after a visit to a random patisserie or chocolate shop.
A small portion of those people decided to learn the art of chocolate there in France, returned to us and began to concoct different types of chocolates that were not seen here. Eli Trav did not do all of this, and yet he became my favorite chocolatier in Israel. In this article we will try to understand why.
How did Eli Traub become a chocolatier?
Like any great product, Eli's chocolate business is built on passion and love for the craft. It all started with Eli's attempt to recreate a chocolate-covered toffee candy from Ben & Jerry's ice cream. The experience led to an in-depth study of the art of chocolate making and the concoction of more and more flavors.
At the age of 24, Eli decided to open his chocolate shop in Ibn Gabirol and he has been there ever since. Over the years, following a constant process of trial and error, Eli Traub's chocolate selection has improved and today it consists of several dozen types of pralines and other chocolate products such as chocolate sheets, English toffee and more.
How did I discover Eli Traub's excellent chocolate?
I discovered Eli's chocolate shop completely by accident, while strolling through Ibn Gabirol. I remember the first bite of one of his pralines, which transported me to Paris for a few seconds and back. These pralines were unlike anything else I had ever tasted in Israel. They were leagues above anything I had ever eaten here before.
Anyone interested in chocolate making knows that there are two main schools of thought in the field. The first school, which sees chocolate as nothing more than a candy for children (and adults) – this is the Belgian school, which is usually characterized by very sweet chocolates. In contrast, the French school sees chocolate as something total that cannot be limited solely to the dessert sector. Chocolates made according to this school will usually be less sweet and have a wide range of flavors (for example, chocolate with chili).
Eli’s chocolate is undoubtedly part of the French school, and alongside classics such as nut pralines, you can also find more daring creations such as pralines filled with passion fruit marzipan mousse and liquid vanilla whiskey. Because no matter what flavors I chose, I was never disappointed, Cardinal’s chocolate (as Eli’s shop is called) became “special-purpose chocolate.” This means chocolate that I only give to very close friends and on special occasions.
So if you get the Francophilia and a ticket Flight to Paris No, go to Cardinal and treat yourself to some pralines. I promise you that at the very least, your taste buds will immediately feel like they are in the City of Lights.
cardinal, Ibn Gabirol 60 Tel Aviv.