Celebrating the first series of Flavour Dinners in Toronto, Cacao Barry® hosted the #UnboxCreativity Event and invited the Chefs who had opened their restaurant to gather together and share their unique pairings!
In the inspiring and tastefully eclectic décor of the Drake Commissary in the Junction Triangle, Cacao Barry invited Chefs and media to discover an inspiring menu showcasing incredibly talented chefs with dishes pairing a unique ingredient with Cacao Barry chocolates. Featuring:
Brandon Olsen – La Banane, Gael Moutet – TOCA at the Ritz Carlton, Jason Bangerter – Langdon Hall, Jennifer Dewasha – Colette Grand Café, John Morris – 360 restaurant at the CN tower, Malcolm Campbell – Auberge du Pommier, Romain Avril – Lavelle, Ted Corrado – The Drake Commissary and desserts by Andrés Lara – Innovation Chef Cacao Barry.
This journey started with a series of flavour dinners hosted by exceptional chefs in their restaurants creating menus pairing a single “secret” ingredient with the sensorial richness of cacao.
Since 1842 Cacao Barry has been leading the way when creating the most innovative and unique chocolates for chefs. Today we want you to consider us as the partner that will listen to your needs, support and help you test your limits by challenging the status quo. This event was organized to showcase the incredible creativity of chefs around the pairing possibilities offered by our chocolates.
We would like to thank all the participating chefs for their amazing and creative chocolate based dishes ranging from savory to sweet pairing an ingredient with a Cacao Barry chocolate.
A look at the unique pairings pushing the boundaries of flavours and unboxing creativity with Cacao Barry Chocolates:
Tanzanie 75% & the Heritage Hen
HERITAGE HEN
Smoked Potato, Hen Velouté, Spiced Origin Tanzanie 75% Dark Chocolate Jus
By Jason Bangerter – Langdon Hall Country House Hotel & Spa
Zéphyr™ & Licorice
CLAY BAKED SALMON
Parsnip & Zéphyr™ 34% White Chocolate Purée Braised Fennel, Sauce Meurette
By Jennifer Dewasha – Colette Grand Cafe
Alunga™ 41% & Pumpernickel & Radish
BONE MARROW
Foie Gras and Alunga™ 41% Milk Chocolate Creme, Grue de Cacao, & Pumpernickel Brioche, Apple and Radish Compote
By Malcolm Campbell – Auberge du Pommier
Madirofolo 65% & Corn
KING COLE DUCK LIVER MOUSSE
Orange and Jonnycake, Warner’s Blackcurrant Preserve, Madirofolo 65% Plantation Dark Chocolate Ganache
By John Morris – 360 the restaurant at the CN Tower
Zéphyr™ Caramel & Cheese
ROMAINE
Romaine Passion Fruit, Basil, Zéphyr™ Caramel 35% White Chocolate
By Gaël Moutet – TOCA at the Ritz Carlton
La Esmeralda 74% & Orange
DUCK PITHIVIER A l’ORANGE
Duck Pithivier a l’Orange with La Esmeralda74% RaRe Chocolate Jus
By Brandon Olsen – La Banane
Zéphyr™ & Parsnip
LOBSTER AND PARSNIPS BISQUE VELOUTE
Zéphyr™ 34% White Chocolate Poached Lobster, Borage, Parsnips Chips, Olive Oil
By Romain Avril – Lavelle
Alto El Sol 65% & Sunchoke
SUNCHOKE, AGED GOUDA & MOLE
Sunchokes with 5yr old Lindenhoff Gouda, Alto El Sol 65% Plantation Dark Chocolate Mole Sauce and Puffed Grains
By Ted Corrado – The Drake Commissary
TART Madirofolo
Madirofolo 65%, Nori Seaweed, Raspberry & Sesame
CHOUX ZéphyrTM Caramel
ZéphyrTM Caramel & Gjetost Norwegian Cheese
ICE CREAM SANDWICH ZéphyrTM
Zephyr TM, Parmesan & Passion Fruit
CHICKEN & CHOCOLATE Tanzanie 75 %
Tanzanie 75 %, Chicken Skin & Sea Salt
desserts by Andrés Lara – Innovation Chef Cacao Barry
Cacao Barry chocolates had just kicked off for the guests, but the whole experience was actually initiated 175 years ago with a Scottish man named Charles Barry who started a quest for extraordinary chocolate flavours.
Cacao Barry is exited to continue this journey today by exploring chocolate flavour pairings. As we all know the most exciting journey means nothing if you cannot share it with someone. This UnboxCreativity event was an opportunity for over 100 guests including Chefs and Media to share flavour pairings with chocolate that push the traditional boundaries and most of all an inspiring.
Nothing would have been possible without the fantastic team at the Drake Commissary and the participating Chefs that accepted the challenge to play with chocolate flavours and imagine the most delicious pairings.
Creativity moves us.
It stirs something deep within.
When we innovate and invent – we progress
Turning moments of inspiration
Into traditions that last generations.
We want to inspire Chefs
To create something completely original and utterly breathtaking .
We want to be catalyst for pure imagination
We want our Chefs to taste possibility by unlocking sensorial richness of cacao.
Push the boundaries of flavours and #UnboxCreativity.
We hope that this moment together inspired you to unbox your creativity!
See you soon at our next #UnboxCreativity Event.
