Chocolate wasn’t meant to be eaten alone.
Join me as I host this smorgasbord tasting, which will include 10 of the finest craft bean to bar chocolates from around the world (including local makers). They will all be paired with unique and tantalizing foods and drinks (such as cheese, wine, and beer), and offer you ideas of what flavours can be married to chocolate.
Historically, chocolate began as a sophisticated drink, mixed with various spices and flavourings. The Italians even used to eat it in lasagna, with liver, and as a soup. Today when we think chocolate, we think dessert, snack, and child’s play. This class will take your chocolate into a new realm of flavour combinations.
This paring will surprise your senses and inspire you to do something a little different with chocolate in the kitchen. We will wine and dine while we taste what we learn, as we pair various combinations of fine craft bean to bar dark chocolate (such as Kasama, Sirine, Avana) with fine drinks and foods.
It will be held in the Il Centro Museum, where we will dine while surrounded by fine sights and sounds. The tasting will include a brief description of what bean to bar chocolate is, as well as a few tools to help you learn how to taste and pair fine chocolate! Tickets are $60 per person. Come hungry.