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.

1^st dessert course:

Zephyr white Chocolate with mint, kiwi, finger limes, papaya, tequila

paired with a Tequila Sour cocktail

2^nd dessert course:

Zephyr Caramel Chocolate

Granny smith apple, wasabi, saduchi citrus, Iranian pistachios

paired with the Pentage Late Harvest wine

3^rd 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.

4^th 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