Posted on June 02, 2015
Fresh beetroot growing in The Chocolatier gardens.
When faced with a Michelin starred chef, our chocolates really need to be something special. After all, they are trusting their petit four range on our flavour understanding and attention to detail. I love spending time working out flavours with the chefs we work with - it is like two overly excited children playing meccano together - trying to figure out flavour intensity and flavour profiles. This combination has got to be one of my favourites - earthy beetroot with bold cabernet sauvignon vinegar and rich Piedmont hazelnut praline.
It truly is divine.
What's more, this chocolate perfectly pairs with cheese - personal preferences are allowed of course, but for me its a matter of soft goats cheese and a sourdough cracker!