Milena Robertson

Thomas Haas, a Vancouver, B.C., pastry chef, created Chocolate Sparkles in 2001. Today, he’s selling 3,000 of the sweet gems a week.

“It was popular right off,” says Haas, a fourth-generation pastry chef who grew up in Germany’s Black Forest. After stints as executive pastry chef at the Four Seasons Hotel in Vancouver and Daniel in New York City, Haas returned to Vancouver in 2000 where he started Thomas Haas Fine Pastries and Desserts Ltd.

The cookie’s ingredients include bittersweet chocolate, butter, eggs, honey, sugar, ground almonds, and cocoa powder. And they are rolled in granulated sugar before being dusted lightly with powdered sugar.

Best served warm. Best enjoyed in Vancouver.

But if you can’t make it to Canada, Haas now sells Chocolate Sparkles online at They come in wrapped packages of 36, ready to pop in your freezer and bake any time.

Sublime. —Sue Frause