MAKING SPIRITS BRIGHT: THOMAS HAAS SWEETENS THE FESTIVE SEASON WITH LATEST COLLECTION OF CHOCOLATE CREATIONS

Acclaimed chocolatier Thomas Haas is proving once again that there’s no place like Haas for the holidays thanks to his latest collection of festive handmade confections, seasonal cookies and Bûche de Noël available now exclusively at Thomas Haas Chocolates & Patisserie.

For his signature 2017 collection, Thomas Haas features an assortment of handcrafted holiday creations including:

• Rudolph, Snowman and Santa Belly — whimsical chocolate creations filled with cocoa nib crunch and chocolate-covered caramelized almonds, hazelnuts and pistachios ($59 each);
• Tannenbaum — a decorative and delightful “made for sharing” Christmas tree ($65);
• Truffle Tree — a “Thomas Haas classic” fun-to-eat chocolate tree decorated with handmade chocolates and truffles ($39/$65);
• Stuffed Santa’s Boot — a chocolate boot filled with chocolate-covered truffle cubes and caramelized almonds, hazelnuts and pistachios, available in dark or milk chocolate ($6.50 each/four for $24);
• Holiday Tree Barks — white chocolate pistachio, dark and milk chocolate barks adorned with an assortment of sun-dried fruits and caramelized nuts ($9/$19);
• Chocolate Ornaments — airbrushed with cocoa butter and filled with cocoa nib crunch and chocolate-covered caramelized almonds and hazelnuts ($24/$39/$49).

BÛCHE DE NOËL
To celebrate the holiday season, Thomas Haas is unveiling an exclusive limited-edition lineup of Yule Logs inspired by eight of his most popular cake flavours — Champagne Truffle, Chestnut Mont Blanc, Chocolate Caramel, Crispy Chocolate Raspberry, Dark Chocolate Orange, Hazelnut Praline, Milk Chocolate Tiramisu and Matcha Yuzu — pre-order now for pickup on December 23 and 24 only (six servings/$37).

STOLLEN
In true Christmas fashion, Thomas Haas will once again offer his famed Stollen, a delectable traditional German Christmas bread filled with the finest almonds, rum-soaked golden raisins and freshly zested oranges ($19.50/$33).

STOCKING STUFFERS
Thomas Haas is making stocking stuffing easy this Christmas by offering a variety of handmade treats such as:

• Pâtes de Fruits — delicate fruit gelées available in raspberry, cassis, pear, passion fruit and lychee flavours ($6);
• Chewy Caramel — chewy vanilla caramel enrobed in dark chocolate and finished with fleur de sel ($8.50);
• Holiday Confection Combo — chewy caramel chocolates paired with a shortbread cookie with holiday décor ($8.50/$13);
• Chocolate Covered Confections — available in Ginger & 61%, Hazelnut & 67%, Almond & 73% and Espresso Beans & 43% ($12.50) and Pistachio & White Matcha ($15);
• Chocolate Bars available in 11 flavours ($4.90 each/six for $28);
• Lollipops with holiday décor available in milk, dark and white chocolate ($2.90 each/five for $13).

GIFT BOXES
Thomas Haas offers a wide assortment of Signature Gift Boxes available in eight different sizes: ($7, two pieces; $12, four pieces; $21, nine pieces; $35, two-tier, 18 pieces; $52, three-tier, 27 pieces; $67, four-tier, 36 pieces; $82, five-tier, 45 pieces; $99, six-tier, 54 pieces); Signature Round Gift Boxes in five different sizes ($42, one-tier, 17 pieces; $82, two-tier, 34 pieces; $122, three-tier, 51 pieces; $162, four-tier, 68 pieces; $202, five-tier, 85 pieces); and his trademark Ultimate Holiday Gift Boxes filled with his most popular holiday treats, handmade chocolates, truffles and confections ($99/$149/$199).

Gift cards are also available in a variety of denominations, starting at $20, for in-store purchases only.

All 2017 Holiday products are available now at the two Thomas Haas cafes in North Vancouver and Kitsilano, with a limited selection also available at high-end retailers such as Whole Foods and Urban Fare. A variety of items may also be ordered online at thomashaas.com and shipped across Canada.

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ABOUT THOMAS HAAS CHOCOLATES & PÂTISSERIE | An internationally acclaimed, fourth-generation pâtissier, Thomas Haas gained experience in Michelin-starred restaurants in Europe and North America before settling in Vancouver and opening his own namesake chocolaterie, patisserie and café in 2005. Haas — Vancouver Magazine’s Pastry Chef of the Year in 2011 and 2013 through ’16 — uses only the finest raw ingredients sourced both locally and from around the globe and, in keeping with family custom, eschews the notion of assembly lines and mass-production techniques, instead trusting in a talented team of pastry chefs and chocolatiers whose finesse and sensitivity is lovingly expressed in every hand-spun confection.