CHOCOLATE BANQUET


A chocolate banquet was exactly what I experienced during Chocolate Week.  I was co-hosting a dinner with Berry Bros & Rudd … the theme was: chocolate.

We started with a glass of R&L, Legras Rose Champagne which was accompanied by the most delicious parmesan and cacao wafer.  The saltiness from the cheese balanced perfectly with the cocoa nibs.

It was then time for us all to head down to begin the dinner.  An amazing sight greeted us all …….  The banqueting table in all its splendour !

The starter was seared scallops on a white chocolate risotto with caviar sauce.  The white chocolate was so subtle – it accentuated both the sweetness of the scallops and saltiness of the caviar.  Sadly I was talking too much and missed taking a photo of divine dish !  The wine accompanying this course was 2011 St Joseph Blanc, Le Lombard, Domaine Yves Cuilleron, Rhone.

We were treated to one of my favourite main courses:  roasted loin of venison served with dark chocolate and balsamic jus marchand de vin.  Two red wines were served with the course.  A Burgundy (2008 Nuits-St-George, Clos des Argillieres, 1er Cru, Patrice & Michele Rion and a Bordeaux (2002 Ch. Grand-Puy-Lacoste, Pauillac).  The decision was out for verdict as to which one had the better balance when paired with the venison.  We all tended to agree with the Burgundy.

Despite an incredible amount of food there was still a little room to taste two seriously delicious puddings at this chocolate banquet.  The first was pear and caramelised white chocolate millefeuille accompanied by Champagne Pol Roger, Demi Sec.  What a sublime combination.

 

The evening ended with a chocolate tasting of a few of my chocolate bar flavours; Dark Mandarin 67% Madagascar, Dark Sea Salt 75% Tanzania, Dark Honeycomb & Sea Salt 75% Tanzania and White Edition 04.

As you can probably imagine we all felt extremely full at the end.  A fantastic way to start Chocolate Week !


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