Chocolate……
Darkness, in its varying shades of taste, summon the depths of exuberance within thy morsels.
Silent, potent, and childish, yet commanding sheer consciousness unto itself.
Playfully sharp in acerbity, whilst wielding its nectar of lustrous sweetness and majestic earthiness.
Darkness, in its varying shades of taste, summon the depths of exuberance within thy morsels.
Silent, potent, and childish, yet commanding sheer consciousness unto itself.
Playfully sharp in acerbity, whilst wielding its nectar of lustrous sweetness and majestic earthiness.
Actual occurrences from just a single bite.
With keeping with the creativity theme, I needed to work on a new project to further fulfill my endless need for creativity.
I decided to do research on some new chocolatiers and chocolate producers from around the world. I chose several bars and tasted them with endless curiosity. In the end I chose only 4 bars that I truly loved.
One of these was a 70% Porcelana from SOMA. They are wonderful chocolate makers located in Toronto Canada.
The bar was delicate, delicious and left an amazing aftertaste with a beautiful mouth feel.
One of these was a 70% Porcelana from SOMA. They are wonderful chocolate makers located in Toronto Canada.
The bar was delicate, delicious and left an amazing aftertaste with a beautiful mouth feel.
I wanted to approach these Chocolate Chronicles blog sessions differently. Instead of giving my in depth analysis of the flavor profile of each chocolate bar, I wanted to just imagine the flavors that I thought would be a gorgeous match with each bar. There are always two ways of looking at creating a dish. One, you can keep the ingredient in it’s minimal preciousness and almost do nothing to the dish. Two, create new and unique flavors that bring the ingredient to a new level of appreciation. I decided to do the latter.
With the first bite of this bar, I immediately imaged chestnuts and chocolate. Then after several more orgasmic bites, I came upon pine and tamarind. I was ready!
The final dish was a dessert composed of the 70% Porcelana cream with a dense yet soft texture. Next, a chestnut cream made of chestnuts, cream, brown butter, maple syrup and vanilla beans. I made a spruce pine oil and also infused the cream with fresh pine tips. They were whipped together and lightly sweetened with acacia honey from France. A tamarind pate de fruit and a dehydrated raspberry tamarind powder. The final dessert was absolutely a pleasure to eat with the variations of tart tamarind, creamy chestnut and herbacious pine really making the wonderful Soma Porcelana chocolate become something truly special.
The final dish was a dessert composed of the 70% Porcelana cream with a dense yet soft texture. Next, a chestnut cream made of chestnuts, cream, brown butter, maple syrup and vanilla beans. I made a spruce pine oil and also infused the cream with fresh pine tips. They were whipped together and lightly sweetened with acacia honey from France. A tamarind pate de fruit and a dehydrated raspberry tamarind powder. The final dessert was absolutely a pleasure to eat with the variations of tart tamarind, creamy chestnut and herbacious pine really making the wonderful Soma Porcelana chocolate become something truly special.
I’m really looking forward to creating the next dish with the next bar. Stay tuned………
