One of the highlights of my Cornucopia Festival experience last month was this intimate chocolate dessert tasting at the Bearfoot Bistro, held in their stunning wine cellar. Executive Pastry Chef Dominic Fortin presented four of his newest desserts made of Cacao Barry chocolate, each course was paired with either a cocktail, wine, Sherry or Henessey. Chef Dominic spoke about each of his dessert courses highlighting the different flavours and notes of each.
1st dessert course:
Zephyr white Chocolate with mint, kiwi, finger limes, papaya, tequila
paired with a Tequila Sour cocktail
2nd dessert course:
Zephyr Caramel Chocolate
Granny smith apple, wasabi, saduchi citrus, Iranian pistachios
paired with the Pentage Late Harvest wine
3rd dessert course:
Arriba Milk Chocolate Kona coffee, pecans, tonka bean, maple syrup
paired with the Bodegas Toro Albala Pedro Ximenez, Spain 2012. My favourite dessert from Executive Chef Dominic Fortin’s dessert tasting menu, with pairing by Sommelier Luc Trottier.
4th dessert course:
Quanah Dark chocolate Lapsang Souchong smoked tea, Oatmeal stout ice cream
paired with Hennessy X.O. Cognac
At the end of the evening each of us took home a bar of chocolate which was created by Chef Dominic when he visited Cacao Barry chocolate factory in France.
By: Richard Wolak